Search Results - "Torrea, D."

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae by Varela, C., Torrea, D., Schmidt, S.A., Ancin-Azpilicueta, C., Henschke, P.A.

“…► Oxygen and lipids, which stimulate yeast growth and fermentation, affected production of esters, alcohols and acids. ► Oxygen or lipids or their combination…”
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Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re-used French oak barrels by CERDÁN, T. GARDE, GOÑI, D. TORREA, AZPILICUETA, C. ANCÍN

“…Studies were made of changes in concentration of oak‐wood‐derived volatiles and the evolution of esters in red wine during storage in twice‐used French oak…”
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Content of Biogenic Amines in a Chardonnay Wine Obtained through Spontaneous and Inoculated Fermentations by Torrea, Diego, Ancín, Carmen

“…This paper describes the content of biogenic amines in wines obtained from a Chardonnay must inoculated with different strains of Saccharomyces cerevisiae and…”
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Extraction of volatile compounds in model wine from different oak woods: effect of SO2 by Ancin, C, Garde, T, Torrea, D, Jimenez, N

“…The type of oak and the concentration of SO2, compound capable of combining with carbonyl groups, could have an influence on the extraction and on the…”
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Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands by Torrea, Diego, Fraile, Pablo, Garde, Teresa, Ancı́n, Carmen

“…This paper studies the behaviour of two strains of Saccharomyces cerevisiae with different nitrogen requirements in the production of esters and higher…”
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Extraction of volatile compounds in model wine from different oak woods: effect of SO sub(2) by Ancin, C, Garde, T, Torrea, D, Jimenez, N

“…The type of oak and the concentration of SO sub(2), compound capable of combining with carbonyl groups, could have an influence on the extraction and on the…”
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Nitrogen metabolism in chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae by Torrea-Goñi, Diego, Ancín-Azpilicueta, Carmen

“…This paper examines the evolution of nitrogen compounds during alcoholic fermentation in chardonnay musts inoculated with killer strains of Saccharomyces…”
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Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation by Torrea Goñi, D., García Sotro, A., Ancín Azpilicueta, C.

“…The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A…”
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Use of Nitrogen Compounds in Spontaneous and Inoculated Wine Fermentations by Goñi, Diego Torrea, Azpilicueta, Carmen Ancín

“…In this paper the use of nitrogen compounds in garnacha must inoculated with active dry wine yeast Saccharomyces cerevisiae subsp. cerevisiae strain Na33 has…”
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Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae by Torrea Goñi, D., Ancín Azpilicueta, C.

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