Search Results - "Pascual, Olga"

Copigmentation of Malvidin-3- O -Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content by Vignault, Adeline, Gombau, Jordi, Pascual, Olga, Jourdes, Michael, Moine, Virginie, Canals, Joan Miquel, Zamora, Fernando, Teissedre, Pierre-Louis

“…The effect of the botanical origin, pH level and ethanol content of different oenological tannins on the color of malvidin-3- -monoglucoside solution,…”
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Impact of enological tannins on laccase activity by Vignault, Adeline, Pascual, Olga, Jourdes, Michael, Moine, Virginie, Fermaud, Marc, Roudet, Jean, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

“…Aims: The aim of this research was to determine and quantify the ability of enological tannins to reduce laccase activity and, consequently, to protect wine…”
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Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines by Piccardo, Diego, González-Neves, Gustavo, Favre, Guzman, Pascual, Olga, Canals, Joan Miquel, Zamora, Fernando

“…This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated…”
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Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution by Gombau, Jordi, Vignault, Adeline, Pascual, Olga, Gómez-Alonso, Sergio, Gracía-Romero, Esteban, Hermosín, Isidro, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

“…Aim: The aim of the study was to evaluate the effects of five different oenological tannins on the color of a malvidin-3-O-monoglucoside solution, and thereby…”
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Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality by Pascual, Olga, Ortiz, Jeanette, Roel, Maruxa, Kontoudakis, Nikolaos, Gil, Mariona, Gómez-Alonso, Sergio, García-Romero, Esteban, Canals, Joan Miquel, Hermosín-Gutíerrez, Isidro, Zamora, Fernando

“…This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five…”
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Influence of supplementation with different oenological tannins on malvidin-3-monoglucoside copigmentation by Gombau, Jordi, Vignault, Adeline, Pascual, Olga, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

“…The effect as copigment of (-)-epicatechin and five different oenological tannins has been measured in a model wine solution containing…”
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Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength by Pascual, Olga, Pons-Mercadé, Pere, Gombau, Jordi, Ortiz-Julien, Anne, Heras, José M., Fort, Francesca, Canals, Joan Miquel, Zamora, Fernando

“…Grapes of Tempranillo, Garnacha Tinta and Merlot at very high maturity level were used for red microvinifications using a conventional Saccharomyces cerevisiae…”
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Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution by Vignault, Adeline, González-Centeno, Maria Reyes, Pascual, Olga, Gombau, Jordi, Jourdes, Michael, Moine, Virginie, Iturmendi, Nerea, Canals, Juan Miquel, Zamora, Fernando, Teissedre, Pierre-Louis

“…•Chemical composition, antioxidant capacity and O2 consumption of 36 tannins were measured.•Separation between tannins was obtained by PCA based on chemical…”
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Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production by González-Royo, Elena, Pascual, Olga, Kontoudakis, Nikolaos, Esteruelas, Mireia, Esteve-Zarzoso, Braulio, Mas, Albert, Canals, Joan Miquel, Zamora, Fernando

“…The use of non-Saccharomyces yeasts for the production of quality wine has become increasingly frequent in recent years. Several studies of the influence of…”
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Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations by Ruiz, Javier, Ortega, Nora, Martín-Santamaría, María, Acedo, Alberto, Marquina, Domingo, Pascual, Olga, Rozès, Nicolas, Zamora, Fernando, Santos, Antonio, Belda, Ignacio

“…The microbial diversity of wine alcoholic fermentation is not restricted to the presence and activity of Saccharomyces yeast strains. Some non-Saccharomyces…”
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Oxygen consumption rates by different oenological tannins in a model wine solution by Pascual, Olga, Vignault, Adeline, Gombau, Jordi, Navarro, Maria, Gómez-Alonso, Sergio, García-Romero, Esteban, Canals, Joan Miquel, Hermosín-Gutíerrez, Isidro, Teissedre, Pierre-Louis, Zamora, Fernando

“…•Oxygen consumption rate by oenological tannins was measured in model wine solution.•Oxygen consumption rate follows second-order kinetics.•Oxygen consumption…”
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Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines by Piccardo, Diego, Favre, Guzman, Pascual, Olga, Canals, Joan Miquel, Zamora, Fernando, González-Neves, Gustavo

“…The aim of this research was to determine the effectiveness of the substitution of grape juice of grapes with different maturation degree and prefermentative…”
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Influence of Grape Seeds and Stems on Wine Composition and Astringency by Pascual, Olga, González-Royo, Elena, Gil, Mariona, Gómez-Alonso, Sergio, García-Romero, Esteban, Canals, Joan Miquel, Hermosín-Gutíerrez, Isidro, Zamora, Fernando

“…The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape…”
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Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines by Gombau, Jordi, Pons‐Mercadé, Pere, Conde, Marta, Asbiro, Lucie, Pascual, Olga, Gómez‐Alonso, Sergio, García‐Romero, Esteban, Miquel Canals, Joan, Hermosín‐Gutiérrez, Isidro, Zamora, Fernando

“…Background The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and…”
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Impacto de los taninos enológicos sobre la actividad lacasa: Información extraída del artículo de investigación “Impact of enological tannins on laccase activity” (OENO One, 2019). Idioma original del artículo: español by Vignault, Adeline, Pascual, Olga, Gombau, Jordi, Jourdes, Michael, Moine, Virginie, Fermaud, Marc, Roudet, Jean, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

“…Los taninos enológicos se utilizan habitualmente en la elaboración del vino por diversos motivos (Versari et al., 2013; Vignault et al., 2018), entre los que…”
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Impacto de los taninos enológicos sobre la actividad lacasa by Adeline Vignault, Olga Pascual, Jordi Gombau, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

“…Los taninos enológicos se utilizan habitualmente en la elaboración del vino por diversos motivos (Versari et al., 2013; Vignault et al., 2018), entre los que…”
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Impact of enological tannins on laccase activity by Vignault, Adeline, Pascual, Olga, Gombau, Jordi, Jourdes, Michael, Moine, Virginie, Fermaud, Marc, Roudet, Jean, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

“…Los taninos enológicos se utilizan habitualmente en la elaboración del vino por diversos motivos (Versari et al., 2013; Vignault et al., 2018), entre los que…”
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Centro Nacional de Investigaciones Científicas by Gloria Llabre Raurell, Isis Prado González, Olga Pascual Fernández, Albertina Gutiérrez Rodríguez, Valia Barreras, José Orlando López Quintero

“…La huella dactilar mediante Cromatografía Gaseosa Capilar de Alta Resolución fue obtenida para 18 muestras de crudos de petróleo cubano de dos yacimientos: 9…”
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