Search Results - "Goñi, Diego Torrea"

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  1. 1
    Influence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during Fermentation

    Influence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during Fermentation by GONI, Diego Torrea, AZPILICUETA, Carmen Ancin

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  2. 2
    Nitrogen metabolism in chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae

    Nitrogen metabolism in chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae by Torrea-Goñi, Diego, Ancín-Azpilicueta, Carmen

    Published in Journal of bioscience and bioengineering (01-07-2002)
    “…This paper examines the evolution of nitrogen compounds during alcoholic fermentation in chardonnay musts inoculated with killer strains of Saccharomyces…”
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  3. 3
    Accumulation of volatile compounds during ageing of two red wines with different composition

    Accumulation of volatile compounds during ageing of two red wines with different composition by Cerdán, Teresa Garde, Goñi, Diego Torrea, Azpilicueta, Carmen Ancı́n

    Published in Journal of food engineering (01-12-2004)
    “…This work studied the influence of the composition of wine on the evolution of oak compounds and on esters in red wines aged in American oak barrels. For this…”
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  4. 4
    Use of Nitrogen Compounds in Spontaneous and Inoculated Wine Fermentations

    Use of Nitrogen Compounds in Spontaneous and Inoculated Wine Fermentations by Goñi, Diego Torrea, Azpilicueta, Carmen Ancín

    Published in Journal of agricultural and food chemistry (01-10-1999)
    “…In this paper the use of nitrogen compounds in garnacha must inoculated with active dry wine yeast Saccharomyces cerevisiae subsp. cerevisiae strain Na33 has…”
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  5. 5
    Changes in Amine Concentrations during Aging of Red Wine in Oak Barrels

    Changes in Amine Concentrations during Aging of Red Wine in Oak Barrels by Moreno, N J, Goni, D T, Azpilicueta, CA

    Published in Journal of agricultural and food chemistry (10-09-2003)
    “…This investigation studied the evolution of amines in red wines made with Merlot variety, during aging in American oak barrels (Quercus alba) and in French oak…”
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  6. 6
    Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae

    Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae by Torrea Goñi, D., Ancín Azpilicueta, C.

    Published in European food research & technology (01-01-1999)
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  7. 7
    Utilization of nitrogen compounds in the fermentation of Must Garnacha and Chardonnay inoculated with different strains of Saccharomyces cerevisiae. Content of biogenic amines in the wines

    Utilization of nitrogen compounds in the fermentation of Must Garnacha and Chardonnay inoculated with different strains of Saccharomyces cerevisiae. Content of biogenic amines in the wines by Torrea Goni, Diego

    “…In this Doctoral Thesis the influence of three Saccharomyces cerevisiae yeast strains (Na33, D47 and K1M) on the evolution of nitrogenous compounds during the…”
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  8. 8
    Utilization of Nitrogen Compounds in the Fermentation of Must Garnacha and Chardonnay Inoculated With Different Strains of Saccharomyces cerevisiae. Content of Biogenic Amines in the Wines

    Utilization of Nitrogen Compounds in the Fermentation of Must Garnacha and Chardonnay Inoculated With Different Strains of Saccharomyces cerevisiae. Content of Biogenic Amines in the Wines by Torrea Goni, Diego

    Published 01-01-2000
    “…In this Doctoral Thesis the influence of three Saccharomyces cerevisiae yeast strains (Na33, D47 and K1M) on the evolution of nitrogenous compounds during the…”
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    Dissertation
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