Search
Now showing items 1-10 of 10
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
(MDPI, 2020-03-13)
The aromatic metabolites derived from yeast metabolism determine the characteristicsof aroma and taste in wines, so they are considered of great industrial interest. Volatile estersrepresent the most ...
Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
(Elsevier, 2019-10-10)
Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) ...
Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production
(MDPI, 2023-06-22)
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols ...
Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
(Elsevier, 2018-10-06)
Ultra-High Pressure Homogenization (UHPH) is a fast and efficient technique that can sterilizefluid foods at lowtemperatures or even under cooling conditions. A white must (Vitis viniferaL.) was processed ...
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
(Elsevier, 2018-01-04)
Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the ...
Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
(MDPI, 2021-12-20)
The traditional method for sparkling wine making consists of a second fermentation of a
base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism
is the second ...
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, 2018-02-01)
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol,
and formulated with (non-essential) different ingredients were ...
The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature
(MDPI, 2024-05-13)
Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large
niche in today’s highly globalized wine market. The increasing consumer demand for diversified
products, ...
Application of ultra-high pressure homogenization (UHPH) at different stages of wine production
(EDP Sciences, 2023-12-06)
Ultra-High Pressure Homogenization (UHPH) is an emerging, efficient and fast technology that can
be applied at different stages in winemaking in order to reduce or avoid the use of sulphites or ...
Hybrid Electronic Tongues Applied to the Quality Control of Wines
(Hindawi, 2014-09-10)
The legislation of food industry is becoming increasingly strict with regard to the quality of food products. Therefore, the market is demanding for automatic systems of analysis that allow fast and ...