Výsledky vyhledávání - "J.A. Suárez-Lepe"

The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines

Autor: Ricardo Vejarano, J.A. Suárez Lepe, S. Chenli, Iris Loira, Antonio Morata, Felipe Palomero, Carmen López, Bañuelos

Publikováno v: 42nd World Congress of Vine and Wine. Book of Abstracts | 42nd World Congress of Vine and Wine | 15/07/2019-19/07/2019 | Ginebra, Suiza
Archivo Digital UPM
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Universidad Privada del Norte
Repositorio Institucional-UPN
UPN-Institucional
instacron:UPN
BIO Web of Conferences, Vol 15, p 02034 (2019)

One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. In this study, the effectiveness of fu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::db24f384513092ff4b625c4f71f70882
https://doi.org/10.1051/bioconf/20191502034

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l-(−)-Malic Acid Production by Saccharomyces spp. during the Alcoholic Fermentation of Wine (1)

Autor: J.A. Suárez Lepe, N. Yeramian, Carolina Chaya

Publikováno v: Journal of Agricultural and Food Chemistry. 55:912-919

In an attempt to increase the acidity of wine by biological means, malate-producing yeasts were selected from a collection of 282 strains isolated in different parts of Spain. Only 4% of these strains (all of which belonged to Saccharomyces cerevisia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b842412f1f659546d1c2ecd3082f651c
https://doi.org/10.1021/jf061990w

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Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine

Autor: J. Lombardero, J.A. Suárez Lepe, J.R. García Del Hierro, C. A. Uthurry

Publikováno v: Food Chemistry. 94:262-270

This study was designed to investigate the formation of ethyl carbamate during the fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet Sauvignon by selected yeasts in different conditions of temperature and pH. Secondary malolacti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a8a302b6951ef4d26326202f0671f0e9
https://doi.org/10.1016/j.foodchem.2004.11.017

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Ethyl carbamate concentrations of typical Spanish red wines

Autor: B. Colomo, J.A. Suárez Lepe, C. A. Uthurry, J.R. García Del Hierro, F. Varela, J. Lombardero

Publikováno v: Food Chemistry. 88:329-336

The ethyl carbamate concentrations of four typical appelation controlee Spanish red wines (Rioja, Ribera del Duero, Valdepenas and Vinos de Madrid) were studied, and correlations sought with the alcoholic, volatile, acid and mineral concentrations. D

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e4d9d1b953960c749f4c2148a8c5116
https://doi.org/10.1016/j.foodchem.2004.01.063

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