Search Results - "Loira, I"

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety by Mylona, A.E., Del Fresno, J.M., Palomero, F., Loira, I., Bañuelos, M.A., Morata, A., Calderón, F., Benito, S., Suárez-Lepe, J.A.

“…Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or…”
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Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality by Loira, I., Vejarano, R., Bañuelos, M.A., Morata, A., Tesfaye, W., Uthurry, C., Villa, A., Cintora, I., Suárez-Lepe, J.A.

“…Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines…”
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Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers by Callejo, M. J., García Navas, J. J., Alba, R., Escott, C.., Loira, I., González, M. C., Morata, A.

“…The use of non- Saccharomyces yeasts means a great source of biodiversity for the production of differentiated beer products. With this objective, five species…”
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries by Morata, A, Arroyo, T, Bañuelos, M A, Blanco, P, Briones, A, Cantoral, J M, Castrillo, D, Cordero-Bueso, G, Del Fresno, J M, Escott, C, Escribano-Viana, R, Fernández-González, M, Ferrer, S, García, M, González, C, Gutiérrez, A R, Loira, I, Malfeito-Ferreira, M, Martínez, A, Pardo, I, Ramírez, M, Ruiz-Muñoz, M, Santamaría, P, Suárez-Lepe, J A, Vilela, A, Capozzi, V

“…Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to…”
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Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must by Morata, A., Benito, S., Loira, I., Palomero, F., González, M.C., Suárez-Lepe, J.A.

“…Schizosaccharomyces pombe is a non-Saccharomyces yeast strain that can ferment grape musts with high sugar contents — but it also has other metabolic and…”
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Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non‐Saccharomyces yeasts by Escott, C., Morata, A., Loira, I., Tesfaye, W., Suarez‐Lepe, J.A.

“…Aims To assess the influence of non‐Saccharomyces yeasts on the pyranoanthocyanins and polymeric pigments formation after the addition of (+)‐catechin and…”
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Effect of Saccharomyces strains on the quality of red wines aged on lees by Loira, I., Vejarano, R., Morata, A., Ricardo-da-Silva, J.M., Laureano, O., González, M.C., Suárez-Lepe, J.A.

“…► Evaluation of use of several wild selected Saccharomyces cerevisiae strains in ageing on lees (AOL). ► Influence of yeast polysaccharides in astringency of…”
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Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques by Liu, L, Loira, I, Morata, A, Suárez-Lepe, J. A, González, M. C, Rauhut, D

“…Over recent years, ageing on lees has acquired a great distinction in winemaking as an interesting technique for improving wine quality. The aim of the present…”
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Use of Ultra High Pressure Homogenization to sterilize grape must by Morata, A., Loira, I., Bañuelos, M.A., Puig-Pujol, A., Guamis, B., González, C., Suárez-Lepe, J.A.

“…Ultra-High Pressure Homogenization Sterilization (UHPHS) allows the sterilization of fluid foods at low temperatures or even in refrigeration. UHPHS is a…”
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The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines by Morata, A., Bañuelos, M.A., López, C., Chenli, S., Vejarano, R., Loira, I., Palomero, F., Lepe, J.A.S.

“…One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine…”
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Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas by Vejarano, R., Morata, A., Loira, I., González, M. C., Suárez-Lepe, J. A.

“…The present review describes a number of metabolic inhibitors capable of redirecting the glycolytic pathway in winemaking yeasts of the species Saccharomyces…”
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