Search Results - "Rozés, Nicolás"

Metabolomic charactetization of yeast cells after dehydration stress by López-Martínez, Gema, Borrull, Anna, Poblet, Montse, Roy, Nicolás Rozès, Cordero-Otero, Ricardo

“…In this study, we analyzed the metabolite features of the yeasts Saccharomyces cerevisiae, Naumovia castellii, and Saccharomyces mikatae. The three species are…”
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Lactic acid bacteria from fermented table olives by Hurtado, Albert, Reguant, Cristina, Bordons, Albert, Rozès, Nicolas

“…Table olives are one of the main fermented vegetables in the world. Olives can be processed as treated or natural. Both have to be fermented but treated green…”
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Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach by Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

“…Oenococcus oeni is the main agent responsible for malolactic fermentation (MLF) in wine. This usually takes place in red wines after alcoholic fermentation…”
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Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must by Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

“…Malolactic fermentation (MLF) is a desirable biotransformation in red and some high-acidity white wines. This process involves the decarboxylation of l-malic…”
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Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines by Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

“…Using Torulaspora delbrueckii as starter culture for alcoholic fermentation (AF) is a current trend for enhancing the quality of red wines. As red winemaking…”
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Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium by Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina

“…The use of non-Saccharomyces yeast together with S. cerevisiae in winemaking is a current trend. Apart from the organoleptic modulation of the wine, the…”
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Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation by Balmaseda, Aitor, Rozès, Nicolás, Leal, Miguel Ángel, Bordons, Albert, Reguant, Cristina

“…Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia…”
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New Method for Evaluating Astringency in Red Wine by Llaudy, María C, Canals, Roser, Canals, Joan-Miquel, Rozés, Nicolas, Arola, Lluís, Zamora, Fernando

“…Astringency is an important sensory attribute of red wine. It is usually estimated by tasting and is subject to a certain subjectivity. It can also be…”
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Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must by Ruiz-de-Villa, Candela, Poblet, Montse, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

“…Progress in oenological biotechnology now makes it possible to control alcoholic (AF) and malolactic (MLF) fermentation processes for the production of wines…”
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Evaluating the impact of Torulaspora delbrueckii and amino acid concentration on the nitrogen metabolism of Oenococcus oeni by Balmaseda, Aitor, Rozès, Nicolas, Bordons, Albert, Alexandre, Hervé, Reguant, Cristina

“…This study investigates the impact of Saccharomyces cerevisiae and Torulaspora delbrueckii inoculation strategies and amino acid supplementation on nitrogen…”
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Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation by Bedoya, Katherine, Buetas, Luis, Rozès, Nicolas, Mas, Albert, Portillo, M. Carmen

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Succinic acid production by wine yeasts and the influence of GABA and glutamic acid by Torres-Guardado, Rafael, Rozès, Nicolás, Esteve-Zarzoso, Braulio, Reguant, Cristina, Bordons, Albert

“…As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and…”
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Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts by Torrellas, Max, Rozès, Nicolas, Aranda, Agustín, Matallana, Emilia

“…Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their…”
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Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation by Ruiz-de-Villa, Candela, Poblet, Montse, Cordero-Otero, Ricardo, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

“…The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the…”
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The yeast mRNA-binding protein Cth2 post-transcriptionally modulates ergosterol biosynthesis in response to iron deficiency by Jordá, Tania, Rozès, Nicolas, Martínez-Pastor, María Teresa, Puig, Sergi

“…Sterol synthesis is an iron-dependent metabolic pathway in eukaryotes. Consequently, fungal ergosterol biosynthesis (ERG) is down-regulated in response to iron…”
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Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony by Ruiz-de-Villa, Candela, Poblet, Montse, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

“…Yeast metabolism depends on growing conditions, which include the chemical composition of the medium, temperature and growth time. Historically, fatty acid…”
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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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Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa by Vicente, Javier, Ruiz, Javier, Tomasi, Sandra, de Celis, Miguel, Ruiz-de-Villa, Candela, Gombau, Jordi, Rozès, Nicolás, Zamora, Fernando, Santos, Antonio, Marquina, Domingo, Belda, Ignacio

“…Saccharomyces cerevisiae is a highly fermentative species able to complete the wine fermentation. However, the interaction with other non-Saccharomyces yeasts…”
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Sterol Composition Modulates the Response of Saccharomyces cerevisiae to Iron Deficiency by Jordá, Tania, Rozès, Nicolas, Puig, Sergi

“…Iron is a vital micronutrient that functions as an essential cofactor in multiple biological processes, including oxygen transport, cellular respiration, and…”
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Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability by Ruiz-de-Villa, Candela, Gombau, Jordi, Poblet, Montse, Bordons, Albert, Canals, Joan Miquel, Zamora, Fernando, Reguant, Cristina, Rozès, Nicolas

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