Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Anna Puig Pujol"'
Autor:
Ángela Díaz-Fernández, Emilia Díaz-Losada, Anxo Vázquez-Arias, Anna Puig Pujol, Daniel Moreno Cardona, María Esperanza Valdés-Sánchez
Publikováno v:
Plants, Vol 12, Iss 1, p 4 (2022)
Non-anthocyanin compounds (NAN) such as flavonol, flavanol, and phenolic acids should be considered in the characterization of minority red grapevine varieties because these compounds are involved in copigmentation reactions and are potent antioxidan
Externí odkaz:
https://doaj.org/article/04c02f7d63aa43218fb87c7208aca68e
Autor:
Ángela Díaz-Fernández, Sandra Cortés-Diéguez, Gregorio Muñoz-Organero, Félix Cabello, Belén Puertas, Anna Puig-Pujol, Carme Domingo, M. Esperanza Valdés-Sánchez, Daniel Moreno Cardona, José Félix Cibriain, Oier Dañobeitia-Artabe, José-Antonio Rubio-Cano, Jesús Martínez-Gascueña, Adela Mena-Morales, Camilo Chirivella, Jesús-Juan Usón, Emilia Díaz-Losada
Publikováno v:
Agronomy, Vol 14, Iss 5, p 1033 (2024)
Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large niche in today’s highly globalized wine market. The increasing consumer demand for diversified products, as well as the changing climatic conditions, make
Externí odkaz:
https://doaj.org/article/d0bcacb86afa45ec8128a20a272d71f0
Autor:
María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 12165 (2021)
The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place
Externí odkaz:
https://doaj.org/article/cf82303b548d4445adcaf373e7cc6350
Autor:
García-Martínez, María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa
Publikováno v:
Microorganisms; Volume 11; Issue 7; Pages: 1630
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under e
Autor:
María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno, Juan Carlos Mauricio
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1216 (2020)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the seco
Externí odkaz:
https://doaj.org/article/d83fe552c2694a469a7ec826e81c3420
Autor:
María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1209 (2020)
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarificatio
Externí odkaz:
https://doaj.org/article/e4a89481ede644ba9bc81b80f9588516
Autor:
Maria del Carmen González-Jiménez, Jaime Moreno-García, Teresa García-Martínez, Juan José Moreno, Anna Puig-Pujol, Fina Capdevilla, Juan Carlos Mauricio
Publikováno v:
Microorganisms, Vol 8, Iss 3, p 403 (2020)
The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is
Externí odkaz:
https://doaj.org/article/576f1877e35e4784a921f65785571bbb
Autor:
Luis Guerrero, Anna Gomis-Bellmunt, Anna Claret Coma, FRANCISCO JOSE PEREZ ELORTONDO, Anna Puig-Pujol
Publikováno v:
Foods; Volume 11; Issue 19; Pages: 2970
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be subsequently checked by the competent authority in ea
Publikováno v:
Horticulturae
Volume 9
Issue 3
Pages: 316
Volume 9
Issue 3
Pages: 316
11 Pàg.
In Andalusia (Spain), there are different wine regions that have a great recognized tradition. In these regions, the cultivation of the vine is ancient and there are still vineyards planted with local varieties of Vitis vinifera L. that
In Andalusia (Spain), there are different wine regions that have a great recognized tradition. In these regions, the cultivation of the vine is ancient and there are still vineyards planted with local varieties of Vitis vinifera L. that
Autor:
Fina Capdevila, Cecilia Jiménez-Jorquera, Manuel Gutiérrez-Capitán, César Fernández-Sánchez, Anna Puig-Pujol, Pablo Giménez-Gómez
Publikováno v:
Scientific Reports, Vol 10, Iss 1, Pp 1-12 (2020)
Scientific Reports
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Scientific Reports
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
During the malolactic fermentation of red wines, l-malic acid is mainly converted to l-lactic acid. Both acids should be precisely measured during the entire process to guarantee the quality of the final wine, thus making real-time monitoring approac