Search Results - "Palomero, F"

Selection of appropriate Schizosaccharomyces strains for winemaking by Benito, S., Palomero, F., Calderón, F., Palmero, D., Suárez-Lepe, J.A.

“…This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid…”
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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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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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Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies by Benito, S., Morata, A., Palomero, F., González, M.C., Suárez-Lepe, J.A.

“…The strains of two species of yeast, Saccharomyces cerevisiae and Pichia guillermondii, both with high hydroxycinnamate decarboxylase (HCDC) activity (56% and…”
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Physiological features of Schizosaccharomyces pombe of interest in making of white wines by Benito, S., Palomero, F., Morata, A., Calderón, F., Palmero, D., Suárez-Lepe, J. A.

“…This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative…”
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AJOE: Past, present and future. What happens to young ophthalmologists? by Lacorzana, J, de Arriba Palomero, F, Fernández-Vega, A

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AJOE: Past, present and future. What happens to young ophthalmologists? by Lacorzana, J., de Arriba Palomero, F., Fernández-Vega, A.

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Oenological versatility of Schizosaccharomyces spp by Suárez-Lepe, J. A., Palomero, F., Benito, S., Calderón, F., Morata, A.

“…The biodiversity of non- Saccharomyces yeasts is currently a topic of great interest. The possibility of their use in winemaking has led to much research into…”
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New genera of yeasts for over-lees aging of red wine by Palomero, F., Morata, A., Benito, S., Calderón, F., Suárez-Lepe, J.A.

“…The osmophilic yeast genera Schizosaccharomyces and Saccharomycodes, and the primary fermentation-phase genera Pichia, were studied for possible use in the…”
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Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases by Morata, A., Vejarano, R., Ridolfi, G., Benito, S., Palomero, F., Uthurry, C., Tesfaye, W., González, C., Suárez-Lepe, J.A.

“…► We have evaluated hydroxycinnamate decarboxylase (HCDC) activity in 17 commercial yeast strains. ► The use of both HCDC strains and cinnamyl esterases (CEs)…”
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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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Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine by Morata, A., Benito, S., González, M. C., Palomero, F., Tesfaye, W., Suárez-Lepe, J. A.

“…This paper reports the effect of high hydrostatic pressure (HHP) on wines contaminated with Dekkera / Brettanomyces populations of 10 4 and 10 6  cfu mL −1…”
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Effectiveness of oral counselling for smoke cessation in Graves orbitopathy patients by de-Arriba-Palomero, P, Sales-Sanz, M, Fuentemilla, E, Won-Kim, H R, de-Arriba-Palomero, F, Muñoz-Negrete, F J

“…OBJECTIVESmoking is an important risk factor for Graves orbitopathy (GO) and it is modifiable. The advice to stop smoking has been included in all the clinical…”
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Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content by Palomero, F., Morata, A., Benito, S., González, M.C., Suárez-Lepe, J.A.

“…HPLC with refractive index detection (HPLC/RI) was used to study the autolytic release of polysaccharides from the cell walls of six strains of Saccharomyces…”
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Effectiveness of oral counselling for smoke cessation in Graves orbitopathy patients by de-Arriba-Palomero, P., Sales-Sanz, M., Fuentemilla, E., Won-Kim, H.R., de-Arriba-Palomero, F., Muñoz-Negrete, F.J.

“…Smoking is an important risk factor for Graves orbitopathy (GO) and it is modifiable. The advice to stop smoking has been included in all the clinical practice…”
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Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts by Benito, S., Palomero, F., Morata, A., Uthurry, C., Suárez-Lepe, J.A.

“…Different strains of Saccharomyces with different hydroxycinnamate decarboxylase (HCDC) activities, estimated by a bioconversion assay, were used for the…”
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Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine Making by Benito, S, Palomero, F, Morata, A, Calderón, F, Suárez-Lepe, J.A

“…The growth of Dekkera/Brettanomyces yeasts during the ageing of red wines--which can seriously reduce the quality of the final product--is difficult to…”
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Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables by Palomero, F., Ntanos, K., Morata, A., Benito, S., Suárez-Lepe, J. A.

“…The present work reports the capacity of lyophilised Saccharomyces cerevisiae G37 and Schizosaccharomyces pombe 936 to adsorb 4-ethylphenol, a compound with a…”
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method for estimating Dekkera/Brettanomyces populations in wines by Benito, S, Palomero, F, Morata, A, Calderón, F, Suárez-Lepe, J.A

“…The formation of ethylphenols in wines, a consequence of Dekkera/Brettanomyces metabolism, can affect their quality. The main aims of this work were to further…”
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What is a Roth's spot hiding? by de-Arriba-Palomero, P, de-Arriba-Palomero, F, González-López, J J

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