Mariela Assof

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The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and characterized using different oenological and technological(More)
During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as β-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and(More)
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