Listar Producción Científica por autor "Gil i Cortiella, Mariona"
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Article
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry (2024)
Navarro, Laura; Gil i Cortiella, Mariona; Gutiérrez-Moraga, Ana; Calisto, Nancy; Ubeda, Cristina; Corsini, Gino (Multidisciplinary Digital Publishing Institute (MDPI), 2023)Low fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, ... -
Article
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels (2020)
Gil i Cortiella, Mariona; Ubeda, C.; Covarrubias, José Ignacio; Peña-Neira, Álvaro I. (Elsevier Ltd, 2020-12)The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels during winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ... -
Article
Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile (2022)
Ubeda, Cristina; Peña-Neira, Álvaro; Gil i Cortiella, Mariona (Elsevier Ltd, 2022-06)A Sauvignon Blanc wine was subjected to a maturation period of six months by using four different types of vessels in triplicate: cylindrical stainless steel tanks, oval-shaped polyethylene tanks, cubic-shaped polyethylene ... -
Article
Evolution of the fruit ripening and development of the strawberry ‘Aroma’; through transcriptional, physiological and chemicals analysis (2024)
Gil i Cortiella, Mariona; Vasquez-Rojas, Carlos; Castro, Ricardo I.; Muñoz-Vera, Marcelo; Parra-Palma, Carolina; Méndez-Yáñez, Ángela; Sáez, Darwin; Ramos, Patricio; Morales-Quintana, Luis (Springer, 2024)In the last three decades, the demand for Fragaria x ananassa has increased by approximately 260%, due to its organoleptic qualities such as aroma, texture, and flavor, as well as its high content of nutrients and antioxidants. ... -
Article
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages (2022)
Fanzone, Martín; Coronado, Ignacio; Sari, Santiago E.; Catania, Aníbal A.; Gil i Cortiella, Mariona; Assof, Mariela Vanesa; Jofré, Viviana Patricia; Ubeda, Cristina; Peña-Neira, Álvaro I. (Elsevier Ltd, 2022-06)Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely ... -
Article
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima (2024)
Ruiz-de-Villa, Candela; Urrutia-Becerra, Luis; Jara, Carla; Gil i Cortiella, Mariona; Canals, Joan Miquel; Mas, Albert; Reguant, Cristina; Rozès, Nicolas (Multidisciplinary Digital Publishing Institute (MDPI), 2023)Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content ... -
Article
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile (2021)
Ubeda, Cristina; Gil i Cortiella, Mariona; Villalobos-González, Luis; Gómez, Camila; Pastenes, Claudio; Peña-Neira, Álvaro (NLM (Medline), 2020-12-08)The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The ... -
Article
The diversity of effects of yeast derivatives during sparkling wine aging (2022)
Lambert-Royo, María Ignacia; Ubeda, Cristina; Del Barrio-Galán, Rubén; Sieczkowski, Nathalie; Miquel Canals, Joan; Peña-Neira, Álvaro; Gil i Cortiella, Mariona (Elsevier Ltd, 2022-10-01)This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from ...