Browsing by Subject "Wine"

Now showing items 1-6 of 6

    • Controlled water deficit modifies the phenolic composition and sensory properties in cabernet sauvignon wines 
      Cáceres Mella, Alejandro; Ribalta Pizarro, Camila; Villalobos González, Luis; Cuneo, Italo F.; Pastenes Villarreal, Claudio (Elsevier, 2018-07-14)
      This study investigates the chemical composition and sensory properties of wines from Cabernet Sauvignon vines grown under controlled water deficit in two consecutive seasons. The wines were made from fruit of grapevines ...
    • Extraction of soluble polysaccharides from grape skins 
      Gil Cortiella, Mariona; Peña Neira, Álvaro (Pontificia Universidad Católica de Chile, 2017)
      Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions ...
    • Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures 
      Favre, Guzmán; Peña Neira, Álvaro; Baldi, Cecilia; Hernández, Natalia; Traverso, Sofía; Gil, Graciela; González Neves, Gustavo (Elsevier, 2014)
      Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. ...
    • 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, ...
    • Phenolic composition and sensory characteristics of Cabernet Sauvignon wines: effect of water stress and ... 
      Delgado Cuzmar, Paula; Salgado, Eduardo; Ribalta Pizarro, Camila; Olaeta, José A.; López, Eugenio; Pastenes Villarreal, Claudio; Cáceres-Mella, Alejandro (Wiley, 2018-07)
      The effect of three water status level and two harvest date 55 and 64days after veraison (DAV) on phenolic and sensory composition of Cabernet Sauvignon wines were investigated. The later harvest date led to wine with a ...
    • Wine pH Prevails over Buffering Capacity of Human Saliva 
      Obreque Slier, Elías; Espínola Espínola, Valeria; López Solís, Remigio (American Chemical Society, 2016)
      Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...