Browsing by Author "201-0300010"
Now showing items 1-20 of 39
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(Universidad de Chile, 2012)La variedad Malbec es producida principalmente en Mendoza, Argentina y se considera emblemática en la vitivinicultura del país; siendo una cepa tinta rica en taninos, que produce rendimientos moderados y por ende, vinos ...
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(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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(Elsevier, 2020)The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ...
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(WILEY-BLACKWELL, 2012)Background and Aims: Central Chile represents a large area of viticultural potential for high-quality wine production. Although climate has been commonly accepted as one of the main drivers of Chilean viticultural success, ...
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(Elsevier, 2017)The effect of the addition of different commercial enological tannins (CETs) on the characteristics of Carmenere red wine was evaluated. Initially, chemical characterization of eleven CETs was performed using spectrophotometric ...
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(Taylor & Francis, 2016)Although numerous methods have been used to extract polyphenols from vegetal sources, these procedures have been rarely compared directly. Herein, four maceration and extraction methods for phenolics from Carmenere (Vitis ...
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(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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(Elsevier, 2017)Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several ...
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(Springer, 2016)Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis ...
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(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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(Wiley, 2018)Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins ...
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(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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(Universidad de Chile, 2012)Dentro de las primeras operaciones realizadas en la elaboración de vinos, se encuentran la cosecha y la maceración prefermentativa. Estas labores están dentro de aquellas que proporcionarán el máximo potencial del producto ...
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(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 ...
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(ELSEVIER, 2006-07)In this work, results of Chilean wine classification by means of feature extraction and Bayesian and neural network classification are presented, The classification is made based on the information contained in phenolic ...
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(South African Soc Enology and Viticulture-Sasev, 2017)Some of the volatile compounds present in grapes give wine is its unique and genuine characteristics. “Terroir” and berry maturity are considered to be the main influences on the expression of these characteristics. This ...
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(2010-03)The bioactive compounds content in pomegranate (Punica granatum L.) juice is variable and depends on agronomic factors, genetic and fruit maturity. In Chile, the areas with this crop have increased more than 65% in the ...
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(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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(American Society Enology Viticulture, 2017)The aromatic profile of monovarietal Carignan wine has been characterized, and the influence of the geographic origin of the wine on the volatile composition wines from six different zones of Chile and from two different ...
