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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 ...
Variation in Susceptibility to Downy Mildew Infection in Spanish Minority Vine Varieties
(MDPI, 2023-07-13)
Downy mildew is one of the most destructive diseases affecting grapevines (Vitis vinifera
L.). Caused by the oomycete Plasmopara viticola (Berk. and Curt.) Berl. and de Toni, it can appear
anywhere ...
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 ...
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 Vitis vinifera L. Local Cultivars Recovered in Andalusia (Spain) by Using Microsatellite Markers
(MDPI, 2023-02-28)
In Andalusia (Spain), there are different wine regions that have a great recognized tradition. In these regions, the cultivation of the vine is ancient and there are still vineyards planted with local ...
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 ...