Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Eva Navascués"'
Autor:
Javier Vicente, Luka Vladic, Eva Navascués, Silvia Brezina, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101214- (2024)
The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural gra
Externí odkaz:
https://doaj.org/article/53fbf4d8b4bb44baa6c8c01c2bfd6b84
Autor:
Javier Vicente, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Publikováno v:
Fermentation, Vol 9, Iss 2, p 165 (2023)
The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences. One of the most promising non-conventional approaches to wine ferme
Externí odkaz:
https://doaj.org/article/5dbcb8036e474e37ac679793ecee9e73
Autor:
Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito
Publikováno v:
Foods, Vol 10, Iss 11, p 2878 (2021)
The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quant
Externí odkaz:
https://doaj.org/article/c6a85437c413470196e73234fdecd326
Autor:
Alejandro Alonso, Miguel de Celis, Javier Ruiz, Javier Vicente, Eva Navascués, Alberto Acedo, Rüdiger Ortiz-Álvarez, Ignacio Belda, Antonio Santos, María Ángeles Gómez-Flechoso, Domingo Marquina
Publikováno v:
Fermentation, Vol 5, Iss 3, p 78 (2019)
In winemaking processes, there is a current tendency to develop spontaneous fermentations taking advantage of the metabolic diversity of derived from the great microbial diversity present in grape musts. This enological practice enhances wine complex
Externí odkaz:
https://doaj.org/article/cdc9f3e1b5f245b685e9f8ec37dbe324
Autor:
Ignacio Belda, Javier Ruiz, Adelaida Esteban-Fernández, Eva Navascués, Domingo Marquina, Antonio Santos, M. Victoria Moreno-Arribas
Publikováno v:
Molecules, Vol 22, Iss 2, p 189 (2017)
Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as w
Externí odkaz:
https://doaj.org/article/ec23d56bf9544c2eb94820ea5c456264
Climate change is causing a lack of acidity during winemaking and oenologists use several solutions to cope with such a problem.Lachancea thermotolerans, which has the potential to tolerate the harsh physicochemical conditions of wine, has emerged as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ebd3c798477507dc86206fb3aa8649
https://doi.org/10.1101/2022.12.12.518888
https://doi.org/10.1101/2022.12.12.518888
Autor:
Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Publikováno v:
FEMS Yeast Research. 23
The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c68c9ec913ee0d2126027151a6558246
https://doi.org/10.1093/femsyr/foac062
https://doi.org/10.1093/femsyr/foac062
Publikováno v:
International Journal of Food Microbiology. 394:110186
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38b2b284a87adcf96e1bb016b5291200
https://doi.org/10.1016/j.ijfoodmicro.2023.110186
https://doi.org/10.1016/j.ijfoodmicro.2023.110186
Autor:
Marta Plaza-Hernández, Ricardo S. Alonso, Javier Parra-Domínguez, Eugenia Pérez-Pons, Álvaro Arranz, Eva Navascués, Juan M. Corchado
Publikováno v:
III Workshop on Disruptive Information and Communication Technologies for Innovation and Digital Transformation.
Spain is the EU country with the largest area of cultivated vineyards. However, it experiences a phenomenon of disaggregation and smallholdings, making it complicated for winegrowers to invest in technification. This paper describes an experiment tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d187f505c30cda2acc3d90e7c257701
https://doi.org/10.14201/0aq031193102
https://doi.org/10.14201/0aq031193102
Autor:
Eva Navascués, Santiago Benito, Antonio Santos, Javier Vicente, Fernando Calderón, Domingo Marquina
Publikováno v:
Foods, Vol 10, Iss 2878, p 2878 (2021)
E-Prints Complutense. Archivo Institucional de la UCM
instname
E-Prints Complutense. Archivo Institucional de la UCM
instname
The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4223bec74b16151f434e26739cf52a68
https://www.mdpi.com/2304-8158/10/11/2878
https://www.mdpi.com/2304-8158/10/11/2878