Zobrazeno 1 - 10
of 96
pro vyhledávání: '"José Antonio Suárez-Lepe"'
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:
Natalia Gutiérrez, Leyre López-de-Silanes, Carlos Escott, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe, Antonio Morata
Publikováno v:
Agronomy, Vol 11, Iss 6, p 1192 (2021)
Canopy management practices in vineyards, such as sprawling systems and shoot trimming, can change the accumulation of metabolites in grapes. The use of elicitors of biological origin on grapevines of Vitis vinifera red grape varieties may also modul
Externí odkaz:
https://doaj.org/article/ca52c29a061549d9a8e74ee1c686a10b
Autor:
Carlos Escott, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, Antonio Morata
Publikováno v:
Foods, Vol 10, Iss 6, p 1416 (2021)
Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use
Externí odkaz:
https://doaj.org/article/90a1ab8fde14415bb786bd064e347631
Autor:
Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe, Antonio Morata
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 4, p 2195 (2021)
Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a usef
Externí odkaz:
https://doaj.org/article/630390f80f754f258ea7b66ab3bd4a76
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:
Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero, José Antonio Suárez-Lepe, Santiago Benito
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 3, Pp 376-382 (2014)
This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938) in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further compari
Externí odkaz:
https://doaj.org/article/0902f25f163f4f379e19b4417092f8d2
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
Publikováno v:
Fermentation, Vol 4, Iss 3, p 69 (2018)
The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might b
Externí odkaz:
https://doaj.org/article/b294bbce34fc43d4bf1b6182059e991e