Zobrazeno 1 - 10
of 88
pro vyhledávání: '"José Antonio Suárez Lepe"'
Autor:
Juan Manuel Del Fresno, Antonio Morata, Iris Loira, Carlos Escott, José Antonio Suárez Lepe
Publikováno v:
ACS Omega, Vol 5, Iss 13, Pp 7235-7243 (2020)
Externí odkaz:
https://doaj.org/article/91141e05e85a40f290d3ffaf7e326845
Autor:
Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González, José Antonio Suárez Lepe
Publikováno v:
Fermentation, Vol 4, Iss 3, p 53 (2018)
Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoid
Externí odkaz:
https://doaj.org/article/812834d1c372436a91a726ce7226f520
Publikováno v:
OENO One, Vol 41, Iss 4, Pp 215-223 (2007)
Aims: Ethyl carbamate (EC) is a toxic compound of major concern for the hygiene quality of wines. Its natural synthesis in wine is connected to the ethanolysis of molecules such as urea (alcoholic fermentation metabolite) and citrulline and carbamyl
Externí odkaz:
https://doaj.org/article/06a16e71c98743c18c01064e1d3347c9
Autor:
Carlos Escott, Antonio Morata, Fernando Zamora, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe
Publikováno v:
ACS Omega, Vol 3, Iss 11, Pp 15575-15581 (2018)
Externí odkaz:
https://doaj.org/article/ee387f19f4994da89c8dd1d27a01b8f7
Autor:
Cristian Vaquero, Carlos Escott, Iris Loira, Buenaventura Guamis, Juan Manuel del Fresno, Joan Miquel Quevedo, Ramon Gervilla, Sergi de Lamo, Raúl Ferrer-Gallego, Carmen González, María Antonia Bañuelos, José Antonio Suárez-Lepe, Antonio Morata
Publikováno v:
Food and Bioprocess Technology. 15:620-634
A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use of SO2. The UHPH treatment of the must was carried out continuously at a pressure of 300 MPa and reach
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::677b23b484e8aade60bd21ae1c512361
https://doi.org/10.1007/s11947-022-02766-8
https://doi.org/10.1007/s11947-022-02766-8
Autor:
Orestis Tsiakkas, Carlos Escott, Iris Loira, Antonio Morata, Doris Rauhut, José Antonio Suárez-Lepe
Publikováno v:
Beverages, Vol 6, Iss 1, p 4 (2020)
Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemi
Externí odkaz:
https://doaj.org/article/c7901d141ed54675b0fe956cf49ffac7
Autor:
Antonio Morata, Carlos Escott, María Antonia Bañuelos, Iris Loira, Juan Manuel del Fresno, Carmen González, José Antonio Suárez-Lepe
Publikováno v:
Biomolecules, Vol 10, Iss 1, p 34 (2019)
Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher
Externí odkaz:
https://doaj.org/article/9871a9e1da9c404bacfe2c0e4ecbc005
Autor:
Antonio Morata, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, José Antonio Suárez-Lepe
Publikováno v:
Fermentation, Vol 5, Iss 3, p 63 (2019)
Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aroma
Externí odkaz:
https://doaj.org/article/253c12a14eff471caad1c84f00eaf204
Autor:
Juan Manuel del Fresno, Antonio Morata, Carlos Escott, Iris Loira, Rafael Cuerda, José Antonio Suárez-Lepe
Publikováno v:
Molecules, Vol 24, Iss 3, p 635 (2019)
Ageing on Lees (AOL) is a technique to improve the aromatic and gustatory complexity of wine, mainly by improving its body and reducing its astringency. However, the autolytic process is slow, resulting in high production costs. This work evaluated t
Externí odkaz:
https://doaj.org/article/4fdfac4cbc34476f81dac06980a45c96
Autor:
Antonio Morata, Ignacio Álvarez, Carmen González, Iris Loira, María Antonia Bañuelos, Blanca Garciadeblás, José Antonio Suárez Lepe, Javier Raso
Publikováno v:
Food and Bioprocess Technology. 13:1087-1094
Pulsed electric fields (PEFs) are an emerging cold technology capable of reducing wild yeast in either musts or crushed grapes, facilitating the implantation of starters while increasing the extraction of both phenols and aroma compounds. PEFs with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58095a253f9d50643093527794d63293
https://doi.org/10.1007/s11947-020-02458-1
https://doi.org/10.1007/s11947-020-02458-1