Search Results - "Izquierdo, Pedro Miguel"

Potential of Different Natural Antioxidant Substances to Inhibit the 1‑Hydroxyethyl Radical in SO2‑Free Wines by Marchante, Lourdes, Marquez, Katherine, Contreras, David, Izquierdo-Cañas, Pedro Miguel, García-Romero, Esteban, Díaz-Maroto, M. Consuelo

“…The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagnetic…”
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Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines by Cañas, Pedro Miguel Izquierdo, Pérez-Martín, Fátima, Romero, Esteban García, Prieto, Susana Seseña, Herreros, María de los Llanos Palop

“…A study was carried out to determine the effect of the inoculation time of the lactic acid bacteria (LAB) on the kinetic of vinification and on chemical and…”
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Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE) by Ruiz, Patricia, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The bacterial population during malolactic fermentation of Tempranillo wine was studied using the polymerase chain reaction-denaturing gradient gel…”
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Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén by Pérez-Navarro, José, Izquierdo-Cañas, Pedro, Mena-Morales, Adela, Chacón-Vozmediano, Juan, Martínez-Gascueña, Jesús, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro, Gómez-Alonso, Sergio

“…The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a…”
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Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine by Izquierdo-Cañas, Pedro Miguel, Ríos-Carrasco, María, García-Romero, Esteban, Mena-Morales, Adela, Heras-Manso, José María, Cordero-Bueso, Gustavo

“…This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of…”
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Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool by Pérez-Navarro, José, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Martínez-Gascueña, Jesús, Chacón-Vozmediano, Juan Luis, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro, Gómez-Alonso, Sergio

“…•Phenolic composition of two novel Vitis vinifera red grapes was studied.•These Vitis vinifera red grapes were compared to Tempranillo cultivar.•More than 50…”
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Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation by Cañas, Pedro Miguel Izquierdo, Romero, Esteban García, Pérez-Martín, Fátima, Seseña, Susana, Palop, María Llanos

“…A study has been carried out in order to determine the effect of the lactic acid bacteria inoculation time on the kinetic of vinification and on chemical and…”
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Ecological study of lactic acid microbiota isolated from Tempranillo wines of Castilla-La Mancha by Cañas, Pedro Miguel Izquierdo, Pérez, Patricia Ruiz, Prieto, Susana Seseña, Herreros, Maria Llanos Palop

“…The genetic diversity of 339 strains of lactic acid bacteria responsible for the spontaneous malolactic fermentation (MLF) in Tempranillo wines produced in six…”
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Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns by Ruiz, Patricia, Izquierdo, Pedro Miguel, Seseña, Susana, Palop, M. Llanos

“…Three molecular techniques, randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR), pulsed field gel electrophoresis (PFGE) and differential…”
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Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources by Izquierdo Cañas, Pedro Miguel, Mena Morales, Adela, Heras Manso, J.M., García Romero, E., González Viñas, Miguel Angel, Sánchez Palomo, Eva

“…This work studies the influence of two different nitrogen sources added to the must on aromatic series and sensory profile of ‘Chardonnay’ wines. Volatile…”
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Flavanol Glycoside Content of Grape Seeds and Skins of Vitis vinifera Varieties Grown in Castilla-La Mancha, Spain by Pérez-Navarro, José, Cazals, Guillaume, Enjalbal, Christine, Izquierdo-Cañas, Pedro Miguel, Gómez-Alonso, Sergio, Saucier, Cédric

“…Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of grapes grown in Castilla-La Mancha (Spain) were investigated using…”
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Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas by Vaquero, Cristian, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Marchante-Cuevas, L., Heras, José María, Morata, Antonio

“…Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sugar at harvest time. The most common procedure so far to improve…”
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The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines by Fernández-González, Mónica, Izquierdo-Cañas, Pedro Miguel, García-Romero, Esteban, Paniagua-Martínez, Tania, Gómez-Alonso, Sergio

“…The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common…”
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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies by Ruiz-Muñoz, Marina, Cordero-Bueso, Gustavo, Izquierdo-Cañas, Pedro Miguel, Mena-Morales, Adela, Cantoral, Jesús M

“…There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine's identity. Although it is…”
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Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines by Pérez-Martín, Fátima, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB) strains from wines of different red grape varieties, belonging to…”
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Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation by Pérez-Martín, Fátima, Izquierdo-Cañas, Pedro Miguel, Seseña, Susana, García-Romero, Esteban, Palop, María Llanos

“…The changes produced at the volatile fraction of a Tempranillo wine added with a natural glycosidic extract and commercial esters by the action of inoculated…”
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Selection of autochthonous Oenococcus oeni strains according to their oenological properties and vinification results by Ruiz, Patricia, Izquierdo, Pedro Miguel, Seseña, Susana, Palop, María Llanos

“…The goal of this study is to carry out a characterization of 84 Oenococcus oeni strains isolated from Tempranillo wine samples taken at the cellars in…”
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Are Enterococcus populations present during malolactic fermentation of red wine safe? by Pérez-Martín, Fátima, Seseña, Susana, Izquierdo, Pedro Miguel, Palop, María Llanos

“…The aim of this study was the genetic characterisation and safety evaluation of 129 Enterococcus isolates obtained from wine undergoing malolactic…”
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Malolactic Fermentation and Secondary Metabolite Production by Oenoccocus oeni Strains in Low pH Wines by Ruiz, Patricia, Izquierdo, Pedro Miguel, Seseña, Susana, García, Esteban, Palop, María Llanos

“…:  Different wine varieties, including some with low pH, were studied to determine the ability to grow and produce secondary metabolites of a previously…”
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LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars by Pérez-Navarro, José, Da Ros, Alessio, Masuero, Domenico, Izquierdo-Cañas, Pedro Miguel, Hermosín-Gutiérrez, Isidro, Gómez-Alonso, Sergio, Mattivi, Fulvio, Vrhovsek, Urska

“…Lipids are important constituents of plant and animal cells, being essential due to their biological functions. Despite the significant role of these compounds…”
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