Zobrazeno 1 - 4
of 4
pro vyhledávání: '"José M. Heras"'
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:
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:
Pere Pons-Mercadé, Sergi Anguela, Pol Giménez, José M. Heras, Nathalie Sieczkowski, Nicolas Rozès, Joan Miquel Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
The aim of the study was to evaluate the oxygen consumption kinetics of some inactivated dry yeasts in comparison with those of sulfur dioxide, ascorbic acid and glutathione. The oxygen consumption rates of three inactivated dry yeasts, sulfur dioxid
Externí odkaz:
https://doaj.org/article/0c07a233232e4c8ba038937fc8a299f7
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