Browsing by Author "López Solís, Remigio"
Now showing items 1-13 of 13
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Cáceres Mella, Alejandro; Flores Valdivia, Daniela; Laurie, V. Felipe; López Solís, Remigio; Peña Neira, Álvaro (American Chemical Society, 2014)The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. ...
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Díaz Gómez, Roberto; López Solís, Remigio; Obreque Slier, Elías; Toledo Araya, Héctor (Elsevier, 2013)The antimicrobial effect of gallic acid and catechin on Helicobacter pylori cultures was investigated. The antimicrobial effect was evaluated by measuring the absorbance of liquid culture media at 600 nm, by an agar-well ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Zamora Marín, Fernando; Da Silva, Jorge M. Ricardo; Laureano, Olga (2010)The phenolic composition of skins and seeds from Vitis vinifera L. cv. Carme´n ere and Cabernet Sauvignon grapes during ripening was evaluated by high-performance liquid chromatography-diode array detection and ...
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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 ...
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Cáceres Mella, Alejandro; Peña Neira, Álvaro; Parraguez, Jenny; López Solís, Remigio; Laurie, Felipe; Miquel Canals, Joan (2013)BACKGROUND: Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the use of fining agents and inert gases. Anecdotal ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (2010)Red wine astringency has been associated with interactions of tannins with salivary proteins. Tannins are active protein precipitants. Not much evidence exists demonstrating contribution of other wine components to ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (Elsevier, 2012)The effects of pH on both tannin-induced astringency and tanninesalivary protein interactions were investigated. A trained sensory panel evaluated astringency perception. Tanninesalivary protein interactions were assessed ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Ramírez Escudero, Cristián; Zamora Marín, Fernando (2007)Enological tannins are widely used in winemaking process to improve different characteristics of wines. A wide spectrum of enological tannins is now available on the market; however, the tannins’ chemical nature and ...
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Cerda Carrasco, Aarón de la; López Solís, Remigio; Núñez Kalasic, Hugo; Peña Neira, Álvaro; Obreque Slier, Elías (Wiley, 2015)Background: Phenolic compounds are widely distributed secondary metabolites in plants usually conferring them with unique taste, flavour and health-promoting properties. In fruits of Vitis vinifera L., phenolic composition ...
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Cáceres Mella, Alejandro; Peña Neira, Álvaro; Avilés Gálvez, Pamela Marisol; Medel Maraboli, Marcela; Barrio Galán, Rubén del; López Solís, Remigio; Canals, Joan Miquel (Wiley, 2014)BACKGROUND:Theblending of wine is a commonpractice in winemaking toimprovecertain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain ...
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Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio; Cáceres Mella, Alejandro; Toledo Araya, Héctor; López Rivera, Américo (Elsevier, 2013)Phenolic composition of skins from Vitis vinifera L. cv Carménère (CA), Merlot (M), Cabernet Franc (CF) and Cabernet Sauvignon (CS) grapes during ripening was evaluated by HPLC-DAD and spectrophotometric analysis. At the ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (SPRINGER, 2011-01)Low molecular weight phenolic compounds (LMWP) contribute to astringency and bitterness, two important sensory attributes. This work aimed to study the interactions between human saliva and a group of LMWP from a grape ...
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Obreque Slier, Elías; Peña Neira, Álvaro; López Solís, Remigio (ACS Paragon Plus Environment, 2007)For Review. Confidential The relative abilities of two enological tannins to interact with a single gelatin were compared with their relative abilities to elicit astringency. A trained sensory panel assessed astringency whereas ...