Zobrazeno 1 - 10
of 155
pro vyhledávání: '"Ángel Benito"'
Publikováno v:
Revista Iberoamericana de Bioeconomía y Cambio Climàtico, Vol 5, Iss 9, Pp 1164-1197 (2019)
El estudio se llevó a cabo en el área protegida “Complejo Volcánico Cerro Negro – Pilas – El Hoyo”. El objetivo de este estudio fue caracterizar las especies melíferas de la zona. Mediante la presente investigación los apicultores tendr
Externí odkaz:
https://doaj.org/article/a16593fb55194e1384ff4cf9e359ece4
Publikováno v:
AMB Express, Vol 9, Iss 1, Pp 1-8 (2019)
Abstract This study researched the winemaking performance of new biotechnology involving the cooperation of Lachancea and Schizosaccharomyces genera in the production of wine. In all fermentations where Lachancea thermotolerans was involved, higher l
Externí odkaz:
https://doaj.org/article/b3e739a32f3d4d7d90a2b2898d86954f
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 2, Pp 135-144 (2016)
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fer
Externí odkaz:
https://doaj.org/article/3aba1e3e339b4a53ac1a996cf0c9c354
Publikováno v:
Molecules, Vol 20, Iss 6, Pp 9510-9523 (2015)
Most red wines commercialized in the market use the malolactic fermentationprocess in order to ensure stability from a microbiological point of view. In this secondfermentation, malic acid is converted into L-lactic acid under controlled setups. Howe
Externí odkaz:
https://doaj.org/article/1e9afa461f974f5d89cd3945cee35c31
Publikováno v:
Fermentation, Vol 5, Iss 3, p 54 (2019)
In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving t
Externí odkaz:
https://doaj.org/article/c50118d3edba4dc1b94c9ecebff2956c
Autor:
Ángel Benito, Daniel Jeffares, Felipe Palomero, Fernando Calderón, Feng-Yan Bai, Jürg Bähler, Santiago Benito
Publikováno v:
PLoS ONE, Vol 11, Iss 3, p e0151102 (2016)
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potential
Externí odkaz:
https://doaj.org/article/b780caf5dff242908c9bd6ae1d38651f
Publikováno v:
Molecules, Vol 22, Iss 5, p 739 (2017)
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid bacteria, for alcoholic fermentation and malolactic fermentation respectively. This classic winemaking practice produces stabl
Externí odkaz:
https://doaj.org/article/4f4cc471d861449d9180fa9b02c0e4b8
Publikováno v:
Molecules, Vol 21, Iss 12, p 1744 (2016)
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and lactic acid bacteria for malolactic fermentation. This traditional winemaking methodology produces microbiologically stable
Externí odkaz:
https://doaj.org/article/9cf0b98074e14d9eb923e77fa14da11f
Autor:
Ángel Benito
Publikováno v:
Doxa Comunicación, Iss 1 (2003)
El presente artículo parte de la afirmación de que el desarrollo de las telecomunicaciones y la consiguiente influencia que ello ha tenido en la información y en los propios medios, constituyen la base de un nuevo orden social que se ha dado en ll
Externí odkaz:
https://doaj.org/article/fe2e998c1d394964803870806feace0f
Autor:
Ángel Benito Jaén
Publikováno v:
Cuadernos de Información y Comunicación, Iss 3 (1997)
Sin resumen
Externí odkaz:
https://doaj.org/article/0c1b710f56234bcb8467eb44990811c9