Zobrazeno 1 - 10
of 47
pro vyhledávání: '"António Morata"'
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Context & aim: The two major categories of Port wines, Tawny and Ruby, are defined by their ageing conditions, with associated oxidative conditions being much more pronounced in the case of the former than the latter. The main aim of this study was t
Externí odkaz:
https://doaj.org/article/7c117be7bb00408f8f48cdbb9161ed56
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/226559ad404545c4a4ac1a6a5edc1e54
Autor:
Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha, Mkrtich Harutyunyan
Publikováno v:
Fermentation, Vol 10, Iss 8, p 401 (2024)
The earliest archaeological evidence of wine came from ceramic vessels of the Transcaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2
Externí odkaz:
https://doaj.org/article/a5be0c72e9484221bdb7743f0a41b6ee
Autor:
Antonio Morata
White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative
Autor:
Antonio Morata
Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and im
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnolog
Externí odkaz:
https://doaj.org/article/94978237508c418fa21ec448be3fbf15
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 6, Pp 1768-1779 (2022)
Abstract The present study aimed to develop a natural beverage with interesting phytochemical composition and biological activity based on grape juice without added sugars or artificial additives. Two groups of blends were made by diluting concentrat
Externí odkaz:
https://doaj.org/article/0767ba55284f4997a015268622159096
Autor:
Antonio Morata, Juan Manuel del Fresno, Mohsen Gavahian, Buenaventura Guamis, Felipe Palomero, Carmen López
Publikováno v:
Antioxidants, Vol 12, Iss 9, p 1746 (2023)
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation
Externí odkaz:
https://doaj.org/article/fc54017f8db245da8b5fb21156bb11d1
Publikováno v:
Beverages, Vol 9, Iss 2, p 49 (2023)
The aim of this study was the elaboration of isotonic drinks rich in bioactive compounds and antioxidant activity using organic ingredients and without synthetic additives. Grape juice was used as a natural source of sugars and phenolic compounds, co
Externí odkaz:
https://doaj.org/article/bbd3357174674b97b4d6fc185f38b95b
Autor:
Antonio Morata, Iris Loira
Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of vitic