| influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from vitis vinifera lado. | this work describes the influence of yeast population on the chemical characteristics of wine obtained by spontaneous and inoculated fermentation of must from vitis vinifera lado, a minor white grapevine autochthonous to galicia (nw spain). the study was carried out for two consecutive years. the results showed that musts derived from lado presented a high acidity though the potential alcohol level was acceptable. the genetic diversity of s. cerevisiae strains isolated from spontaneous fermentat ... | 2008 | 18092185 |
| garnacha tintorera-based sweet wines: detailed phenolic composition by hplc/dad-esi/ms analysis. | sweet wines are traditionally elaborated in galicia (the n.w. corner of spain). the denomination of origin (do) valdeorras, one of the five dos in galicia, wants to promote the production and marketing of new sweets wines. the first one is made with dried red grapes vitis vinifera l. garnacha tintorera (gnsw); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. the second one, a fortified sweet wine aged in oak barrels (gfsw). additionally ... | 2014 | 24054241 |
| evolution of flavonoids in mouratón berries taken from both bunch halves. | galicia (n.w. spain) is a spanish region with several old-traditional winegrowing areas. there are autochthonous grapevine varieties, such as vitis vinifera l. cv. mouratón, considered a biodiversity resource in viticulture and an opportunity for galician sustainable wine production. therefore, it is necessary to assess the potential of traditional cultivars to produce quality red wines. in this work, anthocyanin and flavonol evolution was followed in red berries from v. vinifera l. cv. mouratón ... | 2013 | 23411319 |
| characterization and differentiation of monovarietal grape pomace distillate from native varieties of galicia. | monovarietal grape pomace distillates (orujo) of six native varieties of vitis vinifera l. from galicia (albarino, treixadura, godello, loureira, dona branca, and torrontes) have been thoroughly analyzed considering esters, alcohols, major aldehydes, monoterpenes, sesquiterpenes, norisoprenoids, and diterpenes. albarino and loureira distillates showed similar profiles of terpenic compounds, with the loureira products having higher contents of monoterpenols. native torrontes distillate from galic ... | 2010 | 20707339 |
| effects of distillation system and yeast strain on the aroma profile of albariño (vitis vinifera l.) grape pomace spirits. | orujo is a traditional alcoholic beverage produced in galicia (northwest spain) from distillation of grape pomace, a byproduct of the winemaking industry. in this study, the effect of the distillation system (copper charentais alembic versus packed column) and the yeast strain (native yeast l1 versus commercial yeast l2) on the chemical and sensory characteristics of orujo obtained from albariño (vitis vinifera l.) grape pomace has been analyzed. principal component analysis, with two components ... | 2014 | 25307564 |
| [incidence and distribution of the genus armillaria in vineyards of the five protected designation of origin wines in galicia (northwestern spain)]. | the genus armillaria, specifically armillaria mellea, is an important phytopathological problem in the wine sector in galicia (nw spain), having caused yield reductions in vineyards for the last 15 years. the fungus attacks the root system, resulting in a decrease in vigour, and eventually in the death of the plant. up to now, there is no chemical or biological method really effective against the pathogen once it has infected the plant. | 2015 | 24603128 |