Now showing items 1-2 of 2

    • Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency 

      Cáceres Mella, Alejandro; Peña Neira, Álvaro; Narváez Bastías, Jaime; Jara Campos, Carla; López Solís, Remigio; Canals, Joan Miquel (International Journal of Food Science and Technology, Institute of Food Science and Technology, 2013)
      The concentration of proanthocyanidins from twenty red wines from cv. Cabernet Sauvignon, five ros e wines from cv. Cabernet Sauvignon and five white wines from cv. Sauvignon Blanc was quantified using four analytical ...
    • Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast 

      Jara Campos, Carla; Laurie, V. Felipe; Mas, Albert; Romero Ormazábal, Jaime (Frontiers Media, 2016)
      In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30 degrees S and 36 degrees S was examined, including the valleys of Limari, Casablanca, Maipo, Colchagua, Maule, ...