Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Francisco Carrau"'
Autor:
Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher
Publikováno v:
Fermentation, Vol 10, Iss 4, p 191 (2024)
Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact
Externí odkaz:
https://doaj.org/article/99ac5002019d46cc9cb8c245e19d62fc
Autor:
Luisa Vivian Schwarz, Maria Jose Valera, Ana Paula Longaray Delamare, Francisco Carrau, Sergio Echeverrigaray
Publikováno v:
Current Research in Microbial Sciences, Vol 3, Iss , Pp 100129- (2022)
ABSTRACT: Yeasts of the genus Hanseniaspora gained notoriety in the last years due to their contribution to wine quality, and their loss of several genes, mainly related to DNA repair and cell cycle processes. Based on genomic data from many members
Externí odkaz:
https://doaj.org/article/12265d5da4fd4598950c2b92dcb3b0a8
Autor:
Juan Manuel del Fresno, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, Antonio Morata
Publikováno v:
Fermentation, Vol 8, Iss 11, p 654 (2022)
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory character
Externí odkaz:
https://doaj.org/article/f35c4632ccc040a98fe5b79dd888c5fe
Autor:
Francisco Carrau, Paul A. Henschke
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
In this perspective, we will explain the concept of “friendly” yeasts for developing wine starters that do not suppress desirable native microbial flora at the initial steps of fermentation, as what usually happens with Saccharomyces strains. Som
Externí odkaz:
https://doaj.org/article/0193cf6f2d064aa39852f7e71a81812b
Autor:
Cristian Vaquero, Iris Loira, José María Heras, Francisco Carrau, Carmen González, Antonio Morata
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, t
Externí odkaz:
https://doaj.org/article/3608a12a2efd481eb9555f5b278ce3ff
Autor:
Verónica Hilda Sosa Fernández, Valeria Contreras, Lourdes Blanc, Eduardo Dellacassa, Francisco Carrau, Nelson Bracesco
Publikováno v:
Anales de la Facultad de Medicina, Vol 8, Iss 1 (2021)
El vino tinto proveniente de uvas de la variedad Vitis vinifera L. cv Tannat es objeto de estudio por su gran concentración de polifenoles, que pueden actuar previniendo la formación de lesiones oxidativas protegiendo el genoma. Los efectos a ni
Externí odkaz:
https://doaj.org/article/c1f1457daf4f4abaa30e57c8408d6967
Autor:
Juan Manuel Del Fresno, Iris Loira, Carlos Escott, Francisco Carrau, Carmen González, Rafael Cuerda, Antonio Morata
Publikováno v:
Fermentation, Vol 7, Iss 3, p 141 (2021)
Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to p
Externí odkaz:
https://doaj.org/article/f19d98123d89477f880f50feab9a554c
Publikováno v:
Fermentation, Vol 7, Iss 3, p 162 (2021)
Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the ferme
Externí odkaz:
https://doaj.org/article/d1412c52364c497d84f9e4288312c72e
Autor:
Jessica Lleixà, Valentina Martín, Facundo Giorello, Maria C. Portillo, Francisco Carrau, Gemma Beltran, Albert Mas
Publikováno v:
Frontiers in Genetics, Vol 9 (2019)
There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good
Externí odkaz:
https://doaj.org/article/fa8fd8a9ae6e42fcb5481ba96f9c4f86
Publikováno v:
Fermentation, Vol 6, Iss 3, p 78 (2020)
Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the fla
Externí odkaz:
https://doaj.org/article/ad610b92c25a49b79a2f0d6013ca00ae