wine fermentation
- You have accessRestricted accessProduction of Fatty Acids during Alcoholic Wine Fermentation under Selected Temperature and Aeration ConditionsSusana Restrepo, Luis Espinoza, Andrés Ceballos, Alejandra UrtubiaAm J Enol Vitic. 2019 70: 169-176 ; DOI: 10.5344/ajev.2018.18030Susana Restrepo1Departamento de Química, Universidad Técnica Federico Santa María, Av. España N° 1680, 2390123, Valparaíso, ChileLuis Espinoza1Departamento de Química, Universidad Técnica Federico Santa María, Av. España N° 1680, 2390123, Valparaíso, ChileAndrés Ceballos2Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileAlejandra Urtubia2Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile3Centro Científico Tecnológico de Valparaíso (CCTVal), Av. España 1680, Valparaíso, Chile4Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile
- You have accessRestricted accessAdvanced Monitoring and Control of Redox Potential in Wine FermentationDavid J. Killeen, Roger Boulton, André KnoesenAm J Enol Vitic. 2018 69: 394-399 ; DOI: 10.5344/ajev.2018.17063David J. Killeen1Department of Electrical and Computer Engineering, University of California, Davis, CARoger Boulton2Department of Viticulture and Enology, University of California, Davis, CA.André Knoesen1Department of Electrical and Computer Engineering, University of California, Davis, CA
- You have accessRestricted accessTechnical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red WinePedro Valencia, Karen Espinoza, Cristian Ramirez, Wendy Franco, Alejandra UrtubiaAm J Enol Vitic. 2017 68: 386-389 ; DOI: 10.5344/ajev.2017.16005Pedro Valencia1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileKaren Espinoza1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileCristian Ramirez1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, ChileWendy Franco2Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackena 4860, Santiago, ChileAlejandra Urtubia1Department of Chemical and Environmental Engineering, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso, Chile3Centro Regional de Estudios en Alimentos y Salud (CREAS), Avenida Universidad 330, Placilla-Sector Curauma, Valparaíso, Chile.
- You have accessRestricted accessEffect of Proanthocyanidins on Yeast Metabolism, H+-ATPase Activity, and Wine FermentationJing-Yuan Li, Gang Du, Xiao Yang, Wei-Dong HuangAm J Enol Vitic. 2011 62: 512-518 ; DOI: 10.5344/ajev.2011.11021Jing-Yuan Li1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, China2Center for Research and Development of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China3Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, ChinaGang Du1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, ChinaXiao Yang1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, ChinaWei-Dong Huang1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, China2Center for Research and Development of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China3Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China
- You have accessRestricted accessPartial Removal of Ethanol during Fermentation to Obtain Reduced-Alcohol WinesEvelyne Aguera, Magali Bes, Aline Roy, Carole Camarasa, Jean-Marie SablayrollesAm J Enol Vitic. 2010 61: 53-60 ; DOI: 10.5344/ajev.2010.61.1.53Evelyne Aguera1UE0999 Pech Rouge, INRA, F-11430 Gruissan, France; 2UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34060 Montpellier, France.Magali Bes1UE0999 Pech Rouge, INRA, F-11430 Gruissan, France; 2UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34060 Montpellier, France.Aline Roy1UE0999 Pech Rouge, INRA, F-11430 Gruissan, France; 2UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34060 Montpellier, France.Carole Camarasa1UE0999 Pech Rouge, INRA, F-11430 Gruissan, France; 2UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34060 Montpellier, France.Jean-Marie Sablayrolles1UE0999 Pech Rouge, INRA, F-11430 Gruissan, France; 2UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34060 Montpellier, France.
- You have accessRestricted accessRole of γ-Aminobutyric Acid as a Source of Nitrogen and Succinate in WineBenoît Bach, François-Xavier Sauvage, Sylvie Dequin, Carole CamarasaAm J Enol Vitic. 2009 60: 508-516 ; DOI: 10.5344/ajev.2009.60.4.508Benoît Bach1UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34000 Montpellier, FranceFrançois-Xavier Sauvage1UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34000 Montpellier, FranceSylvie Dequin1UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34000 Montpellier, FranceCarole Camarasa1UMR1083 Sciences pour l’Oenologie, INRA-SupAgro, 2 place Viala, F-34000 Montpellier, France