The present study was undertaken with the purpose of selecting yeasts from wine grapes
that are able to produce extracellular cold-active pectinases. After two consecutive selections …

… from wine yeasts was not affected by 150 mg/L SO 2 , which agrees with our results that
showed a slight increase in pectinolytic activity in presence of 120 mg/L SO 2 compared with the …

… Ethyl acetate, the major ester in wine can produce a solvent-like odor at concentrations
beyond the threshold of 150–200 mg/l [25], whereas at levels of 80 mg/l it contributes to fruity …

… pectinase production at 12C and pH 3·5 (up to 113·9 U mg −1 ) only in A. pullulans strains.
SO 2 (120 mg l −1 ) slightly affected the growth of A. pullulans strains but did not affect …

Epiphytic isolates with yeast characteristics from grapes of the Malbec cultivar were obtained
in order to find antagonists against Alternaria alternata. From a total of 111 isolates, 82% …

… 9.13 U/mg protein on the first day of PCM, maintaining a level of around 7 U/mg protein until
the … cerevisiae fermentation (Sc) showed basal levels of pectinolytic activity (around 1 U/mg …

In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must
from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for …

Aims Alternaria alternata is a major contaminant of wine grapes, meaning a health risk for
wine consumers due to the accumulation of toxic metabolites. To develop a successful …

Alternaria, one of the most mycotoxigenic genus commonly found in wine grapes, could
represent a high risk for wine consumer's health. The aims of this work were to identify the …

… mg/L, titratable acidity 3.6 g/L of tartaric acid, pH 4.2) was adjusted to pH 3.8 with 1 M tartaric
acid and sulphited (80 mg… pasteurised Malbec grape must (Merín & Morata de Ambrosini, …