RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Diferencias entre los cromatogramas de la materia colorante de uvas tintas de V. vinífera y de los vinos tintos obtenidos con uvas de la misma planta

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en la vinificación

One-step purification and characterization of an intracellular B- glucosidase from Metschnikowia pulcherima

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitness of wines

Sensory descriptive analysis of Uruguayan Tannat wine : correlation to quality assessmenmt

Effect of B-glycosidase activity of Oenococcus oeni on the Glycosylated flavor precursors of tannat wine durin malolactic fermentation

Aroma variation in tannat wines : effect of malolactic fermentation on ethyl lactate level and its enantiometric distribution

Estado actual del empleo de las resinas intercambiadoras de iones en enología

Sobre el empleo del Ácido Metatartárico (Pirotatárico) para inhibir la precipitación del cremor en los vinos

Efecto de la crianza en el perfil de pigmentos y el color de los vinos Tannat. Aporte de las principales familias de pigmentos al color del vino

Terpenoids in grapes and wines: origin and micrometabolism during the vinification process

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine

Kaolin over sun-exposed fruit affects berry temperature, mustcomposition and wine sensory attributes of Sauvignon blanc

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies

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Diferencias entre los cromatogramas de la materia colorante de uvas tintas de V. vinífera y de los vinos tintos obtenidos con uvas de la misma planta

Sobre la desacidificación del vino

Yeast interactions with anthocyanins during red wine fermentation.

Tenor vitamínico en vinos del Uruguay : I. dosificación de riboflavina

Comunicación previa sobre investigación de sacarosa en mostos por la reacción difenilamínica

Aroma characterization of comercial red wines of Uruguay

Terpene compounds as possible precursors of 1,8 Cineole in red grapes and wines.

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en la vinificación

One-step purification and characterization of an intracellular B- glucosidase from Metschnikowia pulcherima

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitness of wines

Sensory descriptive analysis of Uruguayan Tannat wine : correlation to quality assessmenmt

Effect of B-glycosidase activity of Oenococcus oeni on the Glycosylated flavor precursors of tannat wine durin malolactic fermentation

Aroma variation in tannat wines : effect of malolactic fermentation on ethyl lactate level and its enantiometric distribution

Estado actual del empleo de las resinas intercambiadoras de iones en enología

Sobre el empleo del Ácido Metatartárico (Pirotatárico) para inhibir la precipitación del cremor en los vinos

Efecto de la crianza en el perfil de pigmentos y el color de los vinos Tannat. Aporte de las principales familias de pigmentos al color del vino

Terpenoids in grapes and wines: origin and micrometabolism during the vinification process

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine

Kaolin over sun-exposed fruit affects berry temperature, mustcomposition and wine sensory attributes of Sauvignon blanc

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies