Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Arnau Just-Borras"'
Autor:
Pol Giménez, Arnau Just-Borras, Pere Pons, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Joan Miquel Canals, Fernando Zamora
Publikováno v:
European Food Research and Technology. 249:1491-1501
Sulfur dioxide is the most used additive today for preventing browning in grape musts and wines. However, since wine consumers are increasingly interested in healthier wines, the wine industry is keen to reduce its use. Some promising alternatives to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9e73bae11caee803271d0629603f46f
https://doi.org/10.1007/s00217-023-04229-6
https://doi.org/10.1007/s00217-023-04229-6
Autor:
Pere Pons-Mercadé, Arnau Just-Borras, Sergi Anguela, Pol Giménez, Pierre-Louis Teissedre, Adeline Vignault, Joan Miquel Canals, Fernando Zamora
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2022, 154, ⟨10.1016/j.lwt.2021.112871⟩
LWT-Food Science and Technology, Elsevier, 2022, 154, ⟨10.1016/j.lwt.2021.112871⟩
International audience; The aim of this paper is to develop a synthetic model reproducing more realistically the conditions of grape juice to study browning caused by laccase from Botrytis cinerea. The laccase browning kinetics were measured by monit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac5f4076df44ebdcb5c165717948ab93
https://hal.inrae.fr/hal-03513875/file/2022-Gimenez-LWT.pdf
https://hal.inrae.fr/hal-03513875/file/2022-Gimenez-LWT.pdf
Autor:
Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan M. Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
In this study, the effectiveness of a selected strain of Metschnikowia pulcherrima (MP1) was compared to that of sulphur dioxide for preventing white grape must from browning. Sulphur dioxide was found to drastically reduce oxygen consumption rate, p
Externí odkaz:
https://doaj.org/article/6860fb8b164749cdbfa59d21e53c6096
Autor:
Arnau Just-Borràs, Ekaterina Moroz, Pol Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, Francesca Fort, Joan M. Canals, Fernando Zamora
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100768- (2024)
This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermen
Externí odkaz:
https://doaj.org/article/f5af6377a8ed4bd7af7e0a83b9b4043f
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
This work aimed to study the degradation kinetics of five grape anthocyanins caused by laccase from Botrytis cinerea. In individual solutions, the anthocyanins with three substituents in the B-ring—petunidin, delphinidin and malvidin 3-O-glucosides
Externí odkaz:
https://doaj.org/article/94aaa56f3622419db9dab0f35966b650
Autor:
Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
Publikováno v:
IVES Technical Reviews (2023)
Climate change has without any doubt an important impact on viticulture and oenology. The composition of wine is being altered due to lack of rainfall and the increase in temperatures during the grape ripening period; it is therefore becoming more co
Externí odkaz:
https://doaj.org/article/df134f1d4ba145c5bddd35d16fe0b0eb
Autor:
Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso, Joan Miquel Canals, Fernando Zamora
Publikováno v:
Foods, Vol 13, Iss 2, p 310 (2024)
One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to
Externí odkaz:
https://doaj.org/article/28ca1ae383dd4de6bad886ee880317a0
Autor:
Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH. These effects are especially problematic in sparkling wines that need higher
Externí odkaz:
https://doaj.org/article/86ef60a852614df4af579adf4fbd2427