Santiago Sari - Concepedia

Author

Santiago Sari

National Agricultural Technology Institute ORCID

Also Known As

E. Mussato, Santiago E. Sari, Santiago Sari, Sari, Santiago

Publications

402

Citations

H-Index

Concepts

All Affiliations

National Agricultural Technology Institute California Polytechnic State University Consejo Nacional de Investigaciones Científicas y Técnicas National Institute of Industrial Technology

About

Santiago Sari is an author at National Agricultural Technology Institute specializing in food chemistry, health sciences, and wine tasting.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	259
2	Food Quality	5	5	159
3	Food Fermentation	4	4	118
4	Flavoromics	2	2	67
5	Biotechnology	1	1	13

Santiago Sari

Publications

336

Citations

H-Index

Page 1

	Year	Citations
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines Ariel Massera, Mariela Assof, Santiago Sari, LWT Food ChemistryMerlot WinesFood FermentationSensory ScienceSensory Profile	2021	48
Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak L. Federico Casassa, Esteban A. Bolcato, Santiago Sari Food Chemistry Food ChemistryRed WinesSensory AttributesTanninWine Tasting	2014	44
Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines L. Federico Casassa, Santiago Sari, Esteban A. Bolcato, American Journal of Enology and Viticulture Food ChemistryPinot Noir WinesStem AdditionsFlavoromicsTannin	2018	39
Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color L. Federico Casassa, Santiago Sari, Esteban A. Bolcato, Fermentation Food ChemistryMw TreatmentBotanyTanninContrasting Maturity Levels	2019	35
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines Dolores Pérez, Mariela Assof, Esteban A. Bolcato, LWT Food ChemistryFood FermentationFermentation ProfileAmmonium AdditionVolatile Aroma Composition	2017	29
Sensory and chemical effects of two alternatives of prefermentative cold soak in <scp>M</scp>albec wines during winemaking and bottle ageing L. Federico Casassa, Santiago Sari International Journal of Food Science & Technology Food ChemistryFood FermentationFlavoromicsWine StudiesBottle Ageing	2014	28
Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature Ariel Massera, Mariela Assof, María Elena Sturm, Annals of Microbiology	2011	26
Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines L. Federico Casassa, Esteban A. Bolcato, Santiago Sari, Journal of Food Composition and Analysis Food ChemistryMerlot WinesTanninWine TastingCabernet Sauvignon	2021	23
Combined effect of prefermentative cold soak and SO2 additions in Barbera D'Asti and Malbec wines: Anthocyanin composition, chromatic and sensory properties L. Federico Casassa, Esteban A. Bolcato, Santiago Sari, LWT Food ChemistryBotanyTanninSo2 AdditionsBarbera D'asti	2015	22
Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines Martín Fanzone, Aníbal A. Catania, Mariela Assof, Beverages Wine ColorAgricultural ChemistryBonarda WinesBotanyVine-shoot Chips	2021	16

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