Katherina Fernández

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A formal compositional study of the proanthocyanidins of Vitis vinifera L. cv. Carménère was conducted in this work. We first characterized the polymeric proanthocyanidins of Carménère skins, seeds, and wines. In addition, the wine astringency was analyzed and compared with Cabernet Sauvignon. Although Carménère wines had a higher proanthocyanidin(More)
Tannin content and composition are critical quality components of red wines. No spectroscopic method assessing these phenols in wine has been described so far. We report here a new method using Fourier transform mid-infrared (FT-MIR) spectroscopy and chemometric techniques for the quantitative analysis of red wine tannins. Calibration models were developed(More)
An extraction protocol was developed to maximize the amount of extracts obtained from three brown seaweeds, Lessonia nigrescens (in two stages of development), Macrocystis pyrifera, and Durvillaea antarctica, and to evaluate them as natural inhibitors of the angiotensin I-converting enzyme (ACE). Two extraction methods were used, an enzymatic method(More)
The startup and performance of the completely autotrophic nitrogen removal over nitrite (CANON) process was tested in a continuously fed granular bubble column reactor (BCR) with two different aeration strategies: controlling the oxygen volumetric flow and oxygen concentration. During the startup with the control of oxygen volumetric flow, the air volume(More)
The influence of temperature (10 degrees C and 25 degrees C) on the survival and growth of Saccharomyces cerevisiae and Kloeckera apiculata was examined in mixed and pure cultures during fermentation in apple juice. The growth reached by S. cerevisiae did not seem to be affected by temperature and the presence of K. apiculata. However, the growth and(More)
In recent years, adsorption has been accepted as one of the most appropriate processes for decolorization of wastewaters. This paper presents experimental results on application of peat for removal of structurally diverse dyes (azo, oxazine, triphenylmethane, thiazine and others) with emphasis on relevant factors such as the adsorbate-adsorbent chemical(More)
This study investigated the effect of in vitro gastrointestinal digestion on the stability and composition of flavan-3-ols from red grape skin and seed extracts (raw and purified, which are high in proanthocyanidins (PAs)). In addition, the effects of digestion on the angiotensin I-converting enzyme (ACE) inhibitory activities of these extracts were(More)
Proanthocyanidins (PAs) from the skins and seeds of País grapes were obtained by enzymatic extraction by using three enzymes (pectinase, cellulase and tannase) and an enzymatic blend to increase the phenol concentrations and reduce the PA molecular size. The total phenol concentrations (as indicated by Folin-Ciocalteu reagent), mean degree of polymerisation(More)
Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transform(More)
Proanthocyanidins (PAs) extracted from grapes have several bioactive properties, giving them potential medical uses. However, PAs are unstable in the digestive tract and must be stabilized to allow oral administration, which can be accomplished by nanoencapsulation. In this study, PAs extracted from grape seed and skin were stabilized with poly-d,l-lactide(More)