Browsing by Author "Crawford, A"

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    Aromatic potential of certain Muscat grape varieties important for Pisco production in Chile
    (2000) Agosin, E; Belancic, A; Ibacache, A; Baumes, R; Bordeu, E; Crawford, A; Bayonove, C
    Pisco is noted for its fruity, Muscat aroma. However, numerous different grape varieties, bearing distinct aromatic profiles, are used in the production of this unaged wine distillate. Hence, this work provides a quantification of the most significant terpenes (linalool, nerol and geraniol), and other aromatic components of the main aromatic grape varieties found in the Pisco-producing region of Chile. Moscatel de Alejandria and Moscatel Rosada both proved to be highly aromatic while the terpene profiles of two little-grown varieties, Early Muscat and Moscatel Amarilla, indicate that these could contribute much to the aroma of Pisco.
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    Effect of culture conditions on spore shelf life of the biocontrol agent Trichoderma harzianum
    (1997) Agosin, E; Volpe, D; Munoz, G; SanMartin, R; Crawford, A
    The influence of pH, carbon:nitrogen (C:N) ratio, carbon content and harvesting time on spore attributes of the biocontrol agent Trichoderma harzianum was evaluated. The effect of these culture parameters on viability, shelf-life and ultrastucture was also assessed. pH was a key parameter to manipulate for both growth and sporulation, while carbon concentration and C:N ratio strongly affected spore production time. At fixed pH, the C:N ratio had a limited influence on production yield, but was critical for spore shelf-life. The highest spore longevity was found in a medium with a C:N ratio of 14 and a pH of 7.0, when most resulting spores were still alive after 45 d storage. These spores also remained viable during storage under a broad range of relative humidities, indicating that they would be more sustainable in the field.