Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Juan Manuel Del Fresno"'
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
In the current situation, wine areas are affected by several problems in a context of global warming: asymmetric maturities, pH increasing, high alcohol degree and flat wines with low freshness and poor aroma profile. The use of emerging biotechnolog
Externí odkaz:
https://doaj.org/article/94978237508c418fa21ec448be3fbf15
Autor:
Antonio Morata, Juan Manuel del Fresno, Mohsen Gavahian, Buenaventura Guamis, Felipe Palomero, Carmen López
Publikováno v:
Antioxidants, Vol 12, Iss 9, p 1746 (2023)
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation
Externí odkaz:
https://doaj.org/article/fc54017f8db245da8b5fb21156bb11d1
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:
Juan Manuel del Fresno, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González, Antonio Morata
Publikováno v:
Fermentation, Vol 8, Iss 11, p 654 (2022)
Hanseniaspora vineae and Hanseniaspora opuntiae are apiculate yeasts normally found on the skins of ripe grapes and at the beginning of alcoholic fermentation. Several studies have reported that these species can provide interesting sensory character
Externí odkaz:
https://doaj.org/article/f35c4632ccc040a98fe5b79dd888c5fe
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:
Juan Manuel Del Fresno, Iris Loira, Carlos Escott, Francisco Carrau, Carmen González, Rafael Cuerda, Antonio Morata
Publikováno v:
Fermentation, Vol 7, Iss 3, p 141 (2021)
Hanseniaspora vineae is an apiculate yeast that can be used for the production of interesting commercial wines, due to its contribution of fermentative volatiles. This paper presents a detailed comparative study of the use of H. vineae, compared to p
Externí odkaz:
https://doaj.org/article/f19d98123d89477f880f50feab9a554c
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:
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:
Juan Manuel Del Fresno, Carlos Escott, Iris Loira, José Enrique Herbert-Pucheta, Rémi Schneider, Francisco Carrau, Rafael Cuerda, Antonio Morata
Publikováno v:
Fermentation, Vol 6, Iss 3, p 66 (2020)
Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. v
Externí odkaz:
https://doaj.org/article/037fe302918040f0a59f9d4d6ba01b40
Autor:
Aitana Santamera, Carlos Escott, Iris Loira, Juan Manuel del Fresno, Carmen González, Antonio Morata
Publikováno v:
Beverages, Vol 6, Iss 3, p 45 (2020)
Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs). The pulsed light induces irreversible damages at the
Externí odkaz:
https://doaj.org/article/ac38545c230643e789cb0ed2e907bdd7