The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking

Autor: Ana Mendes Ferreira, Arlete Mendes-Faia

Publikováno v: Foods, Vol 9, Iss 9, p 1231 (2020)

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as

Externí odkaz: https://doaj.org/article/9f92f6b10f534988b0be4247efdd2b7b

Genome sequencing, annotation and exploration of the SO2-tolerant non-conventional yeast Saccharomycodes ludwigii

Autor: Maria J. Tavares, Ulrich Güldener, Ana Mendes-Ferreira, Nuno P. Mira

Publikováno v: BMC Genomics, Vol 22, Iss 1, Pp 1-15 (2021)

Abstract Background Saccharomycodes ludwigii belongs to the poorly characterized Saccharomycodeacea family and is known by its ability to spoil wines, a trait mostly attributable to its high tolerance to sulfur dioxide (SO2). To improve knowledge abo

Externí odkaz: https://doaj.org/article/c9133ee3ee8946b3a96ae8d114d99c7d

Application of Hyperspectral Imaging and Deep Learning for Robust Prediction of Sugar and pH Levels in Wine Grape Berries

Autor: Véronique Gomes, Ana Mendes-Ferreira, Pedro Melo-Pinto

Publikováno v: Sensors, Vol 21, Iss 10, p 3459 (2021)

Remote sensing technology, such as hyperspectral imaging, in combination with machine learning algorithms, has emerged as a viable tool for rapid and nondestructive assessment of wine grape ripeness. However, the differences in terroir, together with

Externí odkaz: https://doaj.org/article/ddd718e95f6c4da99d4aff74473b0a25

Machine learning techniques disclose the combined effect of fermentation conditions on yeast mixed-culture dynamics and wine quality

Autor: Ana Mendes-Ferreira, Catarina Barbosa, Marco Reis, Elsa Ramalhosa, Isabel Vasconcelos

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Microorganisms, Vol 10, Iss 107, p 107 (2022)
Microorganisms
Microorganisms; Volume 10; Issue 1; Pages: 107

The use of yeast starter cultures consisting of a blend of Saccharomyces cerevisiae and non-Saccharomyces yeasts has increased in recent years as a mean to address consumers’ demands for diversified wines. However, this strategy is currently limite

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d462931b1272f4f5e11c7a7f113a5ca1
https://doi.org/10.3390/microorganisms10010107

Determination of Sugar, pH, and Anthocyanin Contents in Port Wine Grape Berries through Hyperspectral Imaging: An Extensive Comparison of Linear and Non-Linear Predictive Methods

Autor: Ana Mendes-Ferreira, Ricardo Rendall, Pedro Melo-Pinto, Marco S. Reis, Véronique Gomes

Publikováno v: Applied Sciences, Vol 11, Iss 10319, p 10319 (2021)
Applied Sciences
Volume 11
Issue 21

This paper presents an extended comparison study between 16 different linear and non-linear regression methods to predict the sugar, pH, and anthocyanin contents of grapes through hyperspectral imaging (HIS). Despite the numerous studies on this subj

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e495fe6db80ae5f5c05f475e63c8522
https://www.mdpi.com/2076-3417/11/21/10319