Search
Now showing items 1-10 of 10
Use of Ultra-High Pressure Homogenization processing in winemaking:Control of microbial populations in grape musts and effects in sensory quality
(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
(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
(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
(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
(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
(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 ...
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
(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 ...
Compact analytical flow system for the simultaneous determination of L-lactic and L-malic in red wines
(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
(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 ...
Microanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in wines
(Food Chemistry, 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 ...