Browsing by Author "Peña Neira, Álvaro"

Now showing items 1-10 of 10

    • Comparative Study of the Phenolic Composition of Seeds and Skins from Carme´n ere and Cabernet Sauvignon ... 
      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 ...
    • Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide ... 
      Barrio Galán, Rubén del; Cáceres Mella, Alejandro; Medel Maraboli, Marcela; Peña Neira, Álvaro (Society of Chemical Industry, 2015)
      BACKGROUND: The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent ...
    • Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet ... 
      Fanzone, Martín; Peña Neira, Álvaro; Gil, Mariona; Jofré, Viviana; Assof, Mariela; Zamora, Fernando (Elsevier, 2012)
      Knowledge of the chemical composition of wine and its association with the commercial value constitutes an objective tool to assess quality and can be used as a marketing strategy. Phenolic compounds are very important quality ...
    • 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. ...
    • Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale 
      Laurie, V. Felipe; Salazar, Sofía; Campos, M. Ignacia; Cáceres Mella, Alejandro; Peña Neira, Álvaro (American Society for Enology and Viticulture., 2014)
      Microoxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product ...
    • Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) 
      Fanzone, Martín; Zamora, Fernando; Jofré, Viviana; Assof, Mariela; Gómez Cordovés, Carmen; Peña Neira, Álvaro (2012)
      BACKGROUND: Knowledge of the chemical composition of wine and its association with the grape variety/cultivar is of paramount importance in oenology and a necessary tool for marketing. Phenolic compounds are very important ...
    • Phenolic Characterization of Commercial Enological Tannins 
      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 ...
    • Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines 
      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 ...
    • Relationships among Gene Expression and Anthocyanin Composition of Malbec Grapevine Clones 
      Muñoz, Claudio; Gómez Talquenca, Sebastián; Chialva, Constanza; Ibáñez, Javier; Martinez Zapater, José M.; Peña Neira, Álvaro; Lijavetzky, Diego (American Chemical Society, 2014)
      Anthocyanin profiles are commonly used for grapevine cultivar identification because it is currently accepted that this trait is closely related to their genetic characteristics. Nevertheless, the extent of the variation ...
    • TANNIN-PROTEIN INTERACTION IS MORE CLOSELY ASSOCIATED TO ASTRINGENCY THAN TANNIN-PROTEIN COMPLEX PRECIPITATION 
      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 ...