Search Results - "Izquierdo Canas, P.M"

Malolactic fermentation before or during wine aging in barrels by Izquierdo-Cañas, P.M., Mena-Morales, A., García-Romero, E.

“…Malolactic fermentation (MLF) and aging in oak barrels are two oenological processes which modify the composition and sensory characteristics of the wines…”
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Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines by Izquierdo Cañas, P.M., García Romero, E., Gómez Alonso, S., Fernández González, M., Palop Herreros, M.L.L.

“…This paper examines the changes undergone by the nitrogenated fraction of wine during malolactic fermentation (MLF) produced by the indigenous microbiota in 16…”
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Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation by Izquierdo Cañas, P.M., García Romero, E., Gómez Alonso, S., Palop Herreros, M.L.L.

“…The influence of spontaneous malolactic fermentation on the aromatic composition of 16 industrially elaborated Vitis vinifera cv. Tempranillo (Cencibel) red…”
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Biogenic amine production by Oenococcus oeni isolates from malolactic fermentation of Tempranillo wine by Izquierdo Cañas, P M, Gómez Alonso, S, Ruiz Pérez, P, Seseña Prieto, S, García Romero, E, Palop Herreros, M L L

“…In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from…”
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Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in La Mancha Region by Viñas, M. A. González, Delgado, J. A., Izquierdo Cañas, P. M., Sánchez-Palomo, E.

“…The objective of this work was measuring the influence of co-winemaking technique on sensory profile of young red wines made from Rojal, Moravia Dulce, and…”
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Could varieties genetically related to Tempranillo behave better than it under drought conditions? by Serrano, A.S., Chacón-Vozmediano, J.L., Martínez-Gascueña, J., Izquierdo-Cañas, P.M., Cebrián-Tarancón, C., Alonso, G.L.

“…•Tempranillo was more affected by water stress than Benedicto and Moribel.•Mainly Benedicto could be considered a more suitable variety than…”
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Four new wines from La Mancha region: Chemical characterization of oenological parameters, phenolic composition and volatile compounds by Osorio Alises, M., Sánchez-Palomo, E., Izquierdo-Cañas, P.M., González-Viñas, M.A.

“…In this study, Carnelian, Barbera, Negro Amaro, and Limberger wines were obtained across two harvests from foreign red grape varieties cultivated in the La…”
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Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines by Izquierdo-Cañas, P.M., Mena-Morales, A., Pérez-Navarro, J., García-Romero, E., Cejudo-Martín de Almagro, V.M., Guri-Baiget, S., Mallén-Pomes, J.

“…The purpose of this work was to study the possibility of partially or totally replacing the use of SO2 during white wine elaboration by using saturation of…”
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Study of the karyotype of wine yeasts isolated in the region of Valdepeñas in two consecutive vintages by Izquierdo Cañas, P.M., Ubeda Iranzo, J.F., Briones Pérez, A.I.

“…In this work, pulsed-field gel electrophoresis was used for the characterization ofSaccharomycesstrains. Eighteen vats from three different cellars, situated…”
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Study of the oenological characteristics and enzymatic activities of wine yeasts by Ubeda Iranzo, J.F, Briones Perez, A.I, Izquierdo Canas, P.M

“…Seventy-four wine strains of the Saccharomyces genus were tested to study their oenological characteristics and enzymatic activities. These strains were…”
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Study of the oenological characteristicsand enzymatic activities of wine yeasts by Ubeda Iranzo, J.F, Briones Pérez, A.I, Izquierdo Cañas, P.M

“…Seventy-four wine strains of theSaccharomycesgenus were tested to study their oenological characteristics and enzymatic activities. These strains were isolated…”
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