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Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality 

Loira, Iris; Morata, Antonio; Bañuelos, María Antonia; Puig-Pujol, Anna; Guamis, Buenaventura; González, Carmen; Suárez-Lepe, José Antonio (Innovative Food Science and Emerging Technologies, 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 ...
 

Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine 

Izquierdo-Cañas, P. M.; López-Martín, R.; García-Romero, E.; González-Arenzana, L.; Mínguez-Sanz, S.; Chatonnet, P.; Palacios-García, A.; Puig-Pujol, A. (Journal of Food Science and Technology, 2018-03-19)
In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that ...
 

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines 

López de Lerma, Nieves; Peinado, Rafael A.; Puig-Pujol, Anna; Mauricio, Juan C.; Moreno, Juan; García-Martínez, Teresa (Food Chemistry, 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 ...
 

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome 

Martínez-García, Rafael; Roldán-Romero, Yenifer; Moreno, Juan; Puig-Pujol, Anna; Mauricio, Juan Carlos; García-Martínez, Teresa (Food Chemistry, 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) ...
 

Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt 

Gordún, Elena; Puig, Anna; Piñol, Lola; Carbó, Rosa (Journal of Microbiology, 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 ...
 

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration 

González-Jiménez, Maria del Carmen; Moreno-García, Jaime; García-Martínez, Teresa; Moreno, Juan José; Puig-Pujol, Anna; Capdevilla, Fina; Mauricio, Juan Carlos (Microorganisms, 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 ...
 

Compact analytical flow system for the simultaneous determination of L-lactic and L-malic in red wines 

Giménez-Gómez, Pablo; Gutiérrez-Capitán, Manuel; Capdevila, Fina; Puig-Pujol, Anna; Jiménez-Jorquera, Cecilia; Fernández-Sánchez, César (Scientific Reports, 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 ...
 

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration 

González-Jiménez, María del Carmen; García-Martínez, Teresa; Puig-Pujol, Anna; Capdevila, Fina; Moreno-García, Jaime; Moreno, Juan; Mauricio, Juan Carlos (Microorganisms, 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 ...
 

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation 

González-Jiménez, María del Carmen; García-Martínez, Teresa; Mauricio, Juan Carlos; Sánchez-León, Irene; Puig-Pujol, Anna; Moreno, Juan; Moreno-García, Jaime (Microorganisms, 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 ...


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AuthorPuig-Pujol, Anna (7)García-Martínez, Teresa (5)Mauricio, Juan Carlos (4)Moreno, Juan (4)Moreno-García, Jaime (3)Capdevila, Fina (2)González-Jiménez, María del Carmen (2)Bañuelos, María Antonia (1)Capdevilla, Fina (1)Carbó, Rosa (1)... Show moreSubject663/664 (4)634 (3)63 - Agricultura. Silvicultura. Zootècnia. Caça. Pesca (1)663/664 - Aliments i nutrició. Enologia. Olis. Greixos (1)... Show moreArea
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ProgramAltres Activitats (9)Issue Date2020 (4)2019 (1)2018 (4)Grant agreement numberMINECO-FEDER/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2014-00016-C03-03/ES/Utilización de la diversidad genética de la vid (Vitis vinifera L.) y de las poblaciones microbianas de la uva para afrontar la adaptación de la viticultura y la enología al cambio climático/ (2)INIA-FEDER/Programa Nacional de Proyectos de Investigación Fundamental/RTA2011-00020-C02-02/ES/Mejora de la formación de biocápsulas con levaduras auto-inmovilizadas para la elaboración de cava. Estudio proteómico y metabolómico/ (1)MICIU/Programa Estatal de I+D+I orientada a los retos de la Sociedad/RTI2018-100773-B-C31/ES/SISTEMAS LAB-ON-CHIP BASADOS EN TECNOLOGIA MICROELECTRONICA Y FOTONICA PARA EL CONTROL DE CULTIVOS CELULARES Y COMPORTAMIENTO NEURONAL/ (1)MINECO-FEDER/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2014-00016-C03-03/ES/Utilización de la diversidad genética de la vid (Vitis vinifera L.) y de las poblaciones microbianas de la uva para afrontar la adaptación de la viticultura y la enología al cambio climático/ (1)MINECO/ /IDI-2015092/ES/ / (1)MINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2014-00016-C03-03/ES/Utilización de la diversidad genética de la vid (Vitis vinifera L.) y de las poblaciones microbianas de la uva para afrontar la adaptación de la viticultura y la enología al cambio climático/ (1)MINECO/Programa Estatal de I+D+I orientada a los retos de la Sociedad/TEC2016-79367-C2-1-R/ES/SISTEMA MICROFLUIDICO MODULAR PARA LA MEDIDA DE CONTAMINANTES PRIORITARIOS EN AGUAS SUPERFICIALES/ (1)AvailabilityOpen access (8)Embargoed access (1)Document versionPublished version (5)Accepted version (4)


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