RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Artículo

Vitis vinifera Manseng noir, the sister of Tannat : alternative variety for low alcohol wines produced in Uruguayan conditions

Etiquetas: Enología, Uruguay, Vino, Vitis vinifera

Capítulo de libro

Stilbene identification and quantitation by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS)

Etiquetas: Estilbenos, Resveratrol, Uva, Vino

Artículo

Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation

Etiquetas: Apoptosis, Benceno, Fermentación, Hanseniaspora Vineae, Levadura de vino, Levaduras, Vino

Artículo

Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast

Etiquetas: Coenzima Q, Genética, Levadura de vino, Levaduras, Vino

Artículo

Chemical and sensory features of Torronte´s Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

Etiquetas: Levadura de vino, Levaduras, Viificación, Vino

Artículo

Yeasts for low input winemaking Microbial terroir and flavor differentiation

Etiquetas: Bibliografía Nacional Química, Levaduras, Levaduras nativas, Vino

Artículo

Genomic and Transcriptomic Basis of Hanseniaspora vineae’s Impact on Flavor Diversity and Wine Quality

Etiquetas: Aromas, Genomas, Vino

Artículo

Impact on sensory and aromatic profile of low ethanol malbec wines fermented by sequential culture of Hanseniaspora uvarum and Saccharomyces cerevisiae native yeasts

Etiquetas: Etanol, Evaluación sensorial, Fermentación, Vino

Artículo

Genomic and phenomic analysis of Hanseniaspora vineae provides 4 insights for understanding yeast fermentation flavours that contribute 5 to wine quality

Etiquetas: Fermentación, Hanseniaspora Vineae, Levaduras, Vino

Artículo

Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts

Etiquetas: Astringencia, Evaluación sensorial, Vino, Vino Tannat

Tesis de Doctorado

Non-targeted, suspect and targeted High Resolution Mass Spectrometry (HRMS) approaches for the profiling of oenological matrices and different food commodities

Etiquetas: Bebidas alcoholicas, Enología, Espectrómetros de masas, Espectroscopía, Fenoles, Glucósidos, Productos manufacturados, Vino, Viticultura

Artículo

Under-trellis cover crop and deficit irrigation to regulate water availability and enhance Tannat wine sensory attributes in a humid climate

Etiquetas: Clima Humedo, Evaluacion censorial, Vino, Vino Tannat

Artículo

Production and characterization of a b-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

Etiquetas: Enzimas, Glucosidasa, Vino, Vino Cabernet Sauvignon

Artículo

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees

Etiquetas: Astringencia, CATA, Uruguay, Vino, Vinos Tannat

Bibliografía

Determinación en vinos (wines) de ácido málico (malic acid), ácido láctico (lactic acid) y ácido tartárico (tartaric acid) por GLC y HPLC

Etiquetas: Ácido láctico, Ácido málico, Ácido tartárico, Cromatografía, Lactic acid, Malic acid, Química analítica, Tartaric acid, Vino, Winw

Artículo

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines : A Review

Etiquetas: Compuestos aromáticos, Levaduras, Vino

Artículo

Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation

Etiquetas: Antocianinas, Levaduras, Pigmentos, Vino

Bibliografía

Vinazas

Etiquetas: Alcohol etílico, Desechos de fermentación, Dunder, Efluentes de fermentación, Fertilizantes, Metano, Slops, Stillage, Usos, Vinasses, Vino, Wastes of fermentation

Tesis

Las bacterias lácticas en la vinificación de Tannat. Estudio del aroma del vino

Etiquetas: B-Glucosidasa, Bacterias lacticas, Enología, Malolactica, Vino

Artículo

Influence of timing and intensity of fruit zone leaf removal and kaolin applications on bunch rot control and quality improvement of Sauvignon blanc grapes, and wines, in a temperate humid climate

Etiquetas: Caolin, Clima Templado Humedo, Mejora de la calidad, Uva, Vino

Artículo

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Etiquetas: Evaluación sensorial, Vino, Vinos Tannat

Artículo

Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate

Etiquetas: Aspergillus SPP, Clima Templado Humedo, Vid, Vino

Artículo

Pineapple (Ananas comosus L. Merr.) wine production in Angola : Characterisation of volatile aroma compounds and yeast native flora

Etiquetas: Ananas, Angola, Vino

Artículo

Novel beta-glucosidase from Issatchenkia orientalis : Characterization and assessment for hydrolysis of muscat wine glycosides

Etiquetas: Glucósidos, Hidrólisis, Vino

Artículo

Contribution of yeast and base wine supplementation to sparkling wine composition

Etiquetas: Levaduras, Nitrógeno, Polisacáridos, Vino

Navegue los elementos (62 total) Tagged ‘Vino’

Vitis vinifera Manseng noir, the sister of Tannat : alternative variety for low alcohol wines produced in Uruguayan conditions

Stilbene identification and quantitation by high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS)

Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation

Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast

Chemical and sensory features of Torronte´s Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

Yeasts for low input winemaking Microbial terroir and flavor differentiation

Genomic and Transcriptomic Basis of Hanseniaspora vineae’s Impact on Flavor Diversity and Wine Quality

Impact on sensory and aromatic profile of low ethanol malbec wines fermented by sequential culture of Hanseniaspora uvarum and Saccharomyces cerevisiae native yeasts

Genomic and phenomic analysis of Hanseniaspora vineae provides 4 insights for understanding yeast fermentation flavours that contribute 5 to wine quality

Astringency evaluation of Tannat wines : Comparison of assessments from trained assessors and experts

Non-targeted, suspect and targeted High Resolution Mass Spectrometry (HRMS) approaches for the profiling of oenological matrices and different food commodities

Under-trellis cover crop and deficit irrigation to regulate water availability and enhance Tannat wine sensory attributes in a humid climate

Production and characterization of a b-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees

Determinación en vinos (wines) de ácido málico (malic acid), ácido láctico (lactic acid) y ácido tartárico (tartaric acid) por GLC y HPLC

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines : A Review

Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation

Vinazas

Las bacterias lácticas en la vinificación de Tannat. Estudio del aroma del vino

Influence of timing and intensity of fruit zone leaf removal and kaolin applications on bunch rot control and quality improvement of Sauvignon blanc grapes, and wines, in a temperate humid climate

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate

Pineapple (Ananas comosus L. Merr.) wine production in Angola : Characterisation of volatile aroma compounds and yeast native flora

Novel beta-glucosidase from Issatchenkia orientalis : Characterization and assessment for hydrolysis of muscat wine glycosides

Contribution of yeast and base wine supplementation to sparkling wine composition

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