Search Results - "Maturano, Y. Paola"

Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts by Maturano, Y. Paola, Mestre, M. Victoria, Kuchen, Benjamín, Toro, M. Eugenia, Mercado, Laura A., Vazquez, Fabio, Combina, Mariana

“…Current consumer preferences are determined by well-structured, full-bodied wines with a rich flavor and with reduced alcohol levels. One of the strategies for…”
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Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation by Maturano, Y. Paola, Rodríguez Assaf, Leticia A., Toro, M. Eugenia, Nally, M. Cristina, Vallejo, Martha, Castellanos de Figueroa, Lucía I., Combina, Mariana, Vazquez, Fabio

“…Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a…”
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Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines by Maturano, Y. Paola, Mestre, M. Victoria, Esteve-Zarzoso, Braulio, Nally, María Cristina, Lerena, María Cecilia, Toro, María Eugenia, Vazquez, Fabio, Combina, Mariana

“…Prefermentative cold soak is a widely used technique in red wine production, but the impact on the development of native yeast species is hardly described. The…”
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Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking by Maturano, Y. Paola, Mestre, M. Victoria, Combina, Mariana, Toro, María Eugenia, Vazquez, Fabio, Esteve-Zarzoso, Braulio

“…Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic…”
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