Zobrazeno 1 - 10
of 136
pro vyhledávání: '"Encarna Gómez Plaza"'
Autor:
Paula Pérez-Porras, Encarna Gómez Plaza, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Ricardo Jurado, Ana Belén Bautista-Ortín
Publikováno v:
Foods, Vol 12, Iss 11, p 2236 (2023)
The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exis
Externí odkaz:
https://doaj.org/article/c755060965b64694a37790a578e45fcd
Autor:
Alejandro Martínez-Moreno, Rosa Toledo-Gil, Ana Belén Bautista-Ortin, Encarna Gómez-Plaza, José Enrique Yuste, Fernando Vallejo
Publikováno v:
Fermentation, Vol 10, Iss 7, p 343 (2024)
Volatile organic compounds (VOCs) are crucial to the wine’s overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and se
Externí odkaz:
https://doaj.org/article/a1bff58f5ab049abb24216033498e48b
Autor:
Alejandro Martínez-Moreno, Paula Pérez-Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Fernando Vallejo
Publikováno v:
Foods, Vol 13, Iss 11, p 1761 (2024)
Ultrasounds are considered an emerging technology in the wine industry. Concretely, in 2019, the International Organization of Vine and Wine (OIV) officially approved their use for the treatment of crushed grapes to increase the level of phenolic com
Externí odkaz:
https://doaj.org/article/7bba849c1d1a449d92699adc832591f7
Autor:
Paula Pérez-Porras, Ana Belén Bautista-Ortín, Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Encarna Gómez-Plaza
Publikováno v:
Foods, Vol 13, Iss 9, p 1306 (2024)
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this
Externí odkaz:
https://doaj.org/article/bfaeb4bcdb034c1c9e8345fe90cd52ec
Autor:
Paula Pérez-Porras, Encarna Gómez-Plaza, Raquel Muñoz García, María Consuelo Díaz-Maroto, Juan Daniel Moreno-Olivares, Ana Belén Bautista-Ortín
Publikováno v:
Applied Sciences, Vol 12, Iss 16, p 8164 (2022)
Phenolic compounds are responsible for color and, with it, the quality of red wines. Its content will depend, among other factors, on the oenological techniques applied in the winery and, among them, the maceration time. Long maceration times can gen
Externí odkaz:
https://doaj.org/article/ca17259797d9420db72d93d41aa7c1da
Autor:
Alejandro Martínez-Moreno, Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza
Publikováno v:
OENO One. 57:109-119
In Mediterranean viticulture, climatic conditions are the main factors that determine grape composition and wine quality. Global warming is causing an increase in the accumulation of soluble solids in grapes, leading to early harvests that result in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20dc3d200e2e3f6790fc47546584305b
https://doi.org/10.20870/oeno-one.2023.57.1.7226
https://doi.org/10.20870/oeno-one.2023.57.1.7226
Publikováno v:
Foods, Vol 11, Iss 1, p 19 (2021)
The final concentration of phenolic compounds in wines is usually lower than what might be expected, given their concentration in grapes. This is in part due to the interactions between cell walls from grapes and yeast with phenolics during red winem
Externí odkaz:
https://doaj.org/article/252af3316bb040788c0c796a7c43794b
Autor:
Paula Pérez-Porras, Encarna Gómez-Plaza, Andrea Osete-Álcaraz, Pilar Martínez-Pérez, Ricardo Jurado, Ana Belén Bautista-Ortín
Publikováno v:
European Food Research and Technology. 249:641-651
Several studies have demonstrated that the application of ultrasounds to crushed grapes improves the chromatic and sensory characteristics of the resulting wines by facilitating the extractability of compounds from grapes to the must-wine. The object
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa64d7a9191483a101e0838827af9c86
https://doi.org/10.1007/s00217-022-04159-9
https://doi.org/10.1007/s00217-022-04159-9
Autor:
Bautista-Ortín, Paula Pérez-Porras, Encarna Gómez Plaza, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Ricardo Jurado, Ana Belén
Publikováno v:
Foods; Volume 12; Issue 11; Pages: 2236
The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::83b09cc1361fccf9c32eaad5b8bc464b
Autor:
Lara Labrador Fernández, Paula Pérez‐Porras, María Consuelo Díaz‐Maroto, Encarna Gómez‐Plaza, María Soledad Pérez‐Coello, Ana Belén Bautista‐Ortín
Publikováno v:
Journal of the Science of Food and Agriculture.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c350678232e3d038731d7ae4103209
https://doi.org/10.1002/jsfa.12757
https://doi.org/10.1002/jsfa.12757