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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 ...
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020-08-11)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to ...
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 ...
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) ...
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 ...
Microanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in wines
(Elsevier, 2020-12-24)
Free sulfur dioxide and volatile acidity are parameters related to the quality of wines. Traditional methods for their determination are tedious, time consuming and require analysis in decentralized ...
Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids
(MDPI, 2022-12-20)
Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids should be considered in the characterization of minority red grapevine varieties because these compounds are involved in ...
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
(MDPI, 2020-08-08)
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface ...
Compact analytical flow system for the simultaneous determination of L-lactic and L-malic in red wines
(Nature Research, 2020-11-10)
During the malolactic fermentation of red wines, L-malic acid is mainly converted to L-lactic acid. Both acids should be precisely measured during the entire process to guarantee the quality of the final ...
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 ...