Search Results - "Suarez Lepe, J.A"

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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The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review by Suárez, R., Suárez-Lepe, J.A., Morata, A., Calderón, F.

“…This work reviews the formation of ethylphenols (4-ethylphenol and 4-ethylguaiacol) from grape hydroxycinnamic acids in aging red wines by yeasts of the genera…”
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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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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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New trends in yeast selection for winemaking by Suárez-Lepe, J.A., Morata, A.

“…Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces cerevisiae is a yeast species specialised in metabolising media with high sugar…”
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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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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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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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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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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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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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Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids by Morata, Antonio, González, Carmen, Suárez-Lepe, José Antonio

“…The aim of this work was to study the formation of vinylphenolic pyroanthocyanin pigments by three strains of Saccharomyces cerevisiae and one strain each of…”
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l-(−)-Malic Acid Production by Saccharomyces spp. during the Alcoholic Fermentation of Wine (1) by Yéramian, N, Chaya, C, Suárez Lepe, J. A

“…In an attempt to increase the acidity of wine by biological means, malate-producing yeasts were selected from a collection of 282 strains isolated in different…”
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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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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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Ethyl carbamate production induced by selected yeasts and lactic acid bacteria in red wine [Erratum: 2007, v. 105, issue 2, p. 666.] by Uthurry, C.A, Suarez Lepe, J.A, Lombardero, J, Garcia del Hierro, J.R

“…This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet…”
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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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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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Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine by Uthurry, C.A., Lepe, J.A. Suárez, Lombardero, J., García Del Hierro, J.R.

“…This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet…”
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