Zobrazeno 1 - 10
of 58
pro vyhledávání: '"José Manuel Rodríguez-Nogales"'
Autor:
Raúl Moyano-Gracia, Josefina Vila-Crespo, Violeta Ruipérez, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández
Publikováno v:
Fermentation, Vol 9, Iss 12, p 1012 (2023)
This study focuses on improving the second fermentation and the in-bottle ageing over lees process for 9 and 21 months of a red sparkling wine. The aim of the study was to enhance wine quality and try to make it more pleasant for consumers. For this
Externí odkaz:
https://doaj.org/article/d5885e95f3644a16bd9138ac02676133
Autor:
José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez, Josefina Vila-Crespo
Publikováno v:
Molecules, Vol 29, Iss 1, p 16 (2023)
Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the c
Externí odkaz:
https://doaj.org/article/aae1a079ee324909bcc32fbe7184c835
Autor:
Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez
Publikováno v:
Fermentation, Vol 9, Iss 11, p 977 (2023)
Two strains of Saccharomyces cerevisiae (Sc01 and Sc02) and one strain of Wickerhamomyces anomalus (Wa) were isolated from organic Verdejo spontaneous fermentations and used for the development of experimental winemaking. Sc01 and Sc02 represented 52
Externí odkaz:
https://doaj.org/article/d0366c46931d42b9b47aaf37413f8a23
Autor:
Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez
Publikováno v:
Foods, Vol 12, Iss 19, p 3644 (2023)
Currently, non-Saccharomyces yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non-Saccharomyces yeasts was addressed by their isolation during s
Externí odkaz:
https://doaj.org/article/8c83c0de55164fce8a14362fad3534ff
Autor:
David del-Bosque, Josefina Vila-Crespo, Violeta Ruipérez, Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales
Publikováno v:
Gels, Vol 9, Iss 8, p 622 (2023)
Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica–calcium–alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2–2.4 U/mL), the initial must pH (3.6–4.0), and the incubation temperature (10–20 °
Externí odkaz:
https://doaj.org/article/07ad0cf568c448878f7c6bea66506fbb
Autor:
David del-Bosque, Josefina Vila-Crespo, Violeta Ruipérez, Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales
Publikováno v:
Gels, Vol 9, Iss 4, p 320 (2023)
Higher temperatures due to climate change are causing greater sugar production in grapes and more alcoholic wines. The use of glucose oxidase (GOX) and catalase (CAT) in grape must is a biotechnological green strategy to produce reduced-alcohol wines
Externí odkaz:
https://doaj.org/article/98c299e9ee6d4244b26e2474cbceb499
Autor:
Coro Blanco-Huerta, Encarnación Fernández-Fernández, Josefina Vila-Crespo, Violeta Ruipérez, Raúl Moyano, José Manuel Rodríguez-Nogales
Publikováno v:
Beverages, Vol 9, Iss 1, p 23 (2023)
Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine. This study carries out a four mon
Externí odkaz:
https://doaj.org/article/9142aa65fa1144429c923b52e29afec3
Autor:
Lorena López-Enríquez, Josefina Vila-Crespo, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Violeta Ruipérez
Publikováno v:
Foods, Vol 11, Iss 21, p 3448 (2022)
Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the Saccharomyces cerevisiae population in spo
Externí odkaz:
https://doaj.org/article/31232ef1913a48529db40c78bb1006b3
Autor:
Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales, Josefina Vila-Crespo, Elena Falqué-López
Publikováno v:
Fermentation, Vol 8, Iss 10, p 559 (2022)
Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four bat
Externí odkaz:
https://doaj.org/article/61c1e964e2ff47329ce6713cd71cb11f
Autor:
María Rosa González, Ramón Sánchez, Laura Medina-Trujillo, Encarnación Fernández-Fernández, José Manuel Rodríguez-Nogales, Pedro Martín
Publikováno v:
Food chemistry. 369
Recent studies have shown that mild to moderate iron chlorosis can have positive effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grape
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26bdb25148712e03a4fee22f77d256e4
https://pubmed.ncbi.nlm.nih.gov/34461510
https://pubmed.ncbi.nlm.nih.gov/34461510