Search Results - "Rozès, N"

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method by Pons‐Mercadé, P., Giménez, P., Vilomara, G., Conde, M., Cantos, A., Rozès, N., Ferrer, S., Canals, J.M., Zamora, F.

“…Background and Aims Yeast autolysis is a key step in the production of sparkling wines using the traditional method and a source of polysaccharides,…”
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Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation by Balmaseda, A., Rozès, N., Bordons, A., Reguant, C.

“…Background and Aims Torulaspora delbrueckii is being used increasingly as a starter for alcoholic fermentation (AF) because of its chemical modulation of wine…”
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Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must by Roca-Domènech, G., Cordero-Otero, R., Rozès, N., Cléroux, M., Pernet, A., Mira de Orduña, R.

“…Strains of Schizosaccharomyces pombe are being increasingly investigated with regards to their grape winemaking potential either in combination with the…”
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Characterization of the response to low pH of Lactobacillus casei ΔRR12, a mutant strain with low D‐alanylation activity and sensitivity to low pH by Revilla‐Guarinos, A, Alcántara, C, Rozès, N, Voigt, B, Zúñiga, M

“…AIMS: To identify the differences that account for the acid sensitivity of Lactobacillus casei ΔRR12. RR12 controls the expression of the dlt operon, and its…”
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Functional analysis to identify genes in wine yeast adaptation to low‐temperature fermentation by Salvadó, Z, Chiva, R, Rozès, N, Cordero‐Otero, R, Guillamón, J.M

“…Aims: To identify genes and proteins involved in adaptation to low‐temperature fermentations in a commercial wine yeast. Methods and Results: Nine proteins…”
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Vitality enhancement of the rehydrated active dry wine yeast by Rodríguez-Porrata, B., Novo, M., Guillamón, J., Rozès, N., Mas, A., Otero, R. Cordero

“…In winemaking, spontaneous grape must fermentations have been replaced by inoculation of commercial active dry wine yeast (ADWY). Yeast rehydration is the key…”
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Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation by Gonzalez, A, Hierro, N, Poblet, M, Rozes, N, Mas, A, Guillamon, J.M

“…Aims: To apply rapid and reliable molecular techniques for typing acetic acid bacteria and studying their population dynamics during wine-making processes…”
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Enhancing yeast cell viability after dehydration by modification of the lipid profile by Rodríguez-Porrata, B., Lopez-Martinez, G., Redón, M., Sancho, M., Mas, A., Rozès, N., Cordero-Otero, R.

“…In the present study, we analysed metabolite features during the dehydration-rehydration process for different yeast species genetically closely related to S…”
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Lactobacillic Acid Accumulation in the Plasma Membrane of Oenococcus oeni: A Response to Ethanol Stress? by H. Teixeira, M. G. Gonçalves, N. Rozès, Ramos, A., M. V. San Romão

“…It is known that ethanol strongly interferes with the development and activity of lactic acid bacteria in wine. In this work, it was observed that membrane…”
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Effect of active dry wine yeast storage upon viability and lipid composition by Redón, M, Guillamón, J. M, Mas, A, Rozès, N

“…Alterations in the plasma membrane of Active Dry Wine Yeast (ADWY) produce deleterious effects upon yeast fermentation activity. The aim of this study was to…”
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Analysis of yeast populations during alcoholic fermentation: A six year follow-up study by Beltran, Gemma, Torija, Maria Jesús, Novo, Maite, Ferrer, Noemí, Poblet, Montserrat, Guillamón, José M., Rozès, Nicolas, Mas, Albert

“…Wine yeasts were isolated from fermenting Garnatxa and Xarel.lo musts fermented in a newly built and operated winery between 1995 and 2000. The species of non-…”
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Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR‐amplified fragment of the gene coding for 16S rRNA by Poblet, M, Rozès, N, Guillamón, J.M, Mas, A

“…Acetic acid bacteria (AAB) irreversibly spoil wines and represent a serious problem. Limited studies on the ecology of AAB during winemaking have been done due…”
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Influence of phenolic compounds on the physiology of Œnococcus œni from wine by Reguant, C., Bordons, A., Arola, L., Rozès, N.

“…This study shows that the growth of Œnococcus œni CECT 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type…”
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Yeast population dynamics in spontaneous fermentations : Comparison between two different wine-producing areas over a period of three years by TORIJA, Maria Jesus, ROZES, Nicolas, POBLET, Montse, GUILLAMON, José Manuel, MAS, Albert

“…Yeast ecology, biogeography and biodiversity are important and interesting topics of research. The population dynamics of yeasts in several cellars of two…”
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Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine by Rozes, N, Arola, L, Bordons, A

“…Aims: The goal of this study was to examine the growth of Oenococcus oeni in the presence of phenolic compounds under wine conditions and to see how these…”
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Effects of phenolic compounds on the growth and the fatty acid composition of Lactobacillus plantarum by Rozes, N, Perez, C

“…The effects of different phenolic compound concentrations on the fatty acid composition of Lactobacillus plantarum isolated from tradition home-made olive…”
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Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation: Cold adaptation in a wine yeast by Salvadó, Z., Chiva, R., Rozès, N., Cordero-Otero, R., Guillamón, J.M.

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Low Temperature Alcoholic Fermentations in High Sugar Concentration Grape Musts by Llauradó, J., Rozès, N., Bobet, R., Mas, A., Constantí, M.

“…Low temperature fermentations can increase the quality of wine produced from some aromatic grape varieties. However, these fermentations in musts with a high…”
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Effect of oleuropein and sodium chloride on viability and metabolism of Lactobacillus plantarum by Rozes, N, Peres, C

“…The effect of the addition of oleuropein (OLP) and NaCl on the growth and the DL-lactic acid production of Lactobacillus plantarum DSM 10492 has been…”
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Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine by Rozès, N, Arola, L, Bordons, A

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