Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Casassa, L. Federico, Bolcato, Esteban A., Sari, Santiago E.
Published in Food chemistry (01.05.2015)
Published in Food chemistry (01.05.2015)
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Journal Article
Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
Fanzone, Martín, Sari, Santiago E., Mestre, María V., Catania, Anibal A., Catelén, María J., Jofré, Viviana P., González-Miret, María L., Combina, Mariana, Vazquez, Fabio, Maturano, Yolanda P.
Published in OENO one (01.01.2020)
Published in OENO one (01.01.2020)
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Journal Article
Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
Casassa, L. Federico, Bolcato, Esteban A., Sari, Santiago E., Barda, Nora
Published in Journal of food composition and analysis (01.12.2021)
Published in Journal of food composition and analysis (01.12.2021)
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Journal Article
Argentine Malbec market: comparative study of general chemical parameters and sensory properties within low, medium and high price segments: This article is published in cooperation with the XVth International Terroir Congress, 18-22 November 2024, Mendoza, Argentina. Guest editors: Federico Berli, Jorge Prieto and Martín Fanzone
Draque, Alfredo, Fanzone, Martín L., Sari, Santiago E., Catania, Aníbal A.
Published in OENO one (06.11.2024)
Published in OENO one (06.11.2024)
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Journal Article
Assessing chemical composition variations on vintage, vineyard location and grape ripeness: A regional study of red wines produced in the colorado river middle basin, La Pampa (Argentina)
Varela, Ayelén C., Wagner, Marcelo, Masseroni, María L., Sartor, Paolo D., Zaldarriaga Heredia, Jorgelina, Jofré, Florencia Cora, Sari, Santiago E., Catania, Anibal A., Prieto, Jorge A., Savio, Marianela, Camiña, José M., Azcarate, Silvana M., Fanzone, Martín L.
Published in Journal of food composition and analysis (01.10.2024)
Published in Journal of food composition and analysis (01.10.2024)
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Journal Article
Combined effect of prefermentative cold soak and SO2 additions in Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties
Federico Casassa, L., Bolcato, Esteban A., Sari, Santiago E., Fanzone, Martín L., Jofré, Viviana P.
Published in Food science & technology (01.03.2016)
Published in Food science & technology (01.03.2016)
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