Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Leticia Martínez-Lapuente"'
Autor:
Zhao Feng, Leticia Martínez-Lapuente, Mikel Landín Ross-Magahy, Manuel Higueras, Belén Ayestarán, Zenaida Guadalupe
Publikováno v:
Molecules, Vol 29, Iss 18, p 4432 (2024)
The changes produced during the aging of wines in oak barrels are strongly dependent on the oak’s geographical origin and aging time. This paper analyzes the effect of Quercus alba oak from four different geographical locations in four states in th
Externí odkaz:
https://doaj.org/article/cef15b4254a94508a1fbe1512d7ddba1
Autor:
Miriam González-Lázaro, Leticia Martínez-Lapuente, Teresa Garde-Cerdán, Mikel Landín Ross-Magahy, Lesly L. Torres-Díaz, Eva P. Pérez-Álvarez, Zenaida Guadalupe, Belén Ayestarán
Publikováno v:
Nitrogen, Vol 4, Iss 3, Pp 263-278 (2023)
Polysaccharides are the main group of macromolecules in wines. Climate change is a major problem for viticulturists as it leads to the production of unbalanced grapes. This is attributed to a mismatch between the technological maturity and phenolic m
Externí odkaz:
https://doaj.org/article/dcd9f1aafbf54709a90705dafc23e510
Autor:
Paula Pérez-Porras, Ana Belén Bautista-Ortín, Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Encarna Gómez-Plaza
Publikováno v:
Foods, Vol 13, Iss 9, p 1306 (2024)
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this
Externí odkaz:
https://doaj.org/article/bfaeb4bcdb034c1c9e8345fe90cd52ec
Autor:
Diego Canalejo, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco, Zenaida Guadalupe
Publikováno v:
Molecules, Vol 28, Iss 18, p 6477 (2023)
Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine
Externí odkaz:
https://doaj.org/article/1d9dc011f5e94dd0ae98f580b8e7600e
Autor:
Leticia Martínez-Lapuente, Teresa Garde-Cerdan, Eva P. Pérez-Álvarez, Zenaida Guadalupe, Belén Parra-Torrejón, Spain
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
Polysaccharides in wine play important roles in the stabilization and in the sensory properties of wines. Elicitor application constitutes an interesting field of research since it is indirectly involved in the accumulation in grape cell walls of mol
Externí odkaz:
https://doaj.org/article/9ed41778cc114bba94d1c4ff9959b45e
Autor:
Paula Pérez-Porras, Encarna Gómez Plaza, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Ricardo Jurado, Ana Belén Bautista-Ortín
Publikováno v:
Foods, Vol 12, Iss 11, p 2236 (2023)
The disruptive effect exerted by high-power ultrasound (US) on grape cell walls is established as the reason behind the chromatic, aromatic and mouthfeel improvement that this treatment causes in red wines. Given the biochemical differences that exis
Externí odkaz:
https://doaj.org/article/c755060965b64694a37790a578e45fcd
Autor:
Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello
Publikováno v:
Molecules, Vol 27, Iss 9, p 3018 (2022)
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes
Externí odkaz:
https://doaj.org/article/0b03e113e6604b108eadbcdf9222b3d6
Autor:
Leticia Martínez-Lapuente, Zenaida Guadalupe, Paula Pérez-Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Belén Ayestarán
Publikováno v:
Molecules, Vol 26, Iss 15, p 4452 (2021)
The application of high-power ultrasounds (US) at 28 kHz to the crushed grapes and the use of different pomace contact times caused changes in the content and composition of monosaccharides and polysaccharides in the musts and wines. These difference
Externí odkaz:
https://doaj.org/article/37bdd53590784b77aee005ba8399c6b8
Autor:
Ana Naranjo, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Irene Pérez, Clara Canals, Elena Adell
Publikováno v:
Beverages, Vol 7, Iss 1, p 10 (2021)
Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteri
Externí odkaz:
https://doaj.org/article/b977cce264e14f7ea961db2b0d41e7f7
Autor:
Ayestarán, Miriam González-Lázaro, Leticia Martínez-Lapuente, Teresa Garde-Cerdán, Mikel Landín Ross-Magahy, Lesly L. Torres-Díaz, Eva P. Pérez-Álvarez, Zenaida Guadalupe, Belén
Publikováno v:
Nitrogen; Volume 4; Issue 3; Pages: 263-278
Polysaccharides are the main group of macromolecules in wines. Climate change is a major problem for viticulturists as it leads to the production of unbalanced grapes. This is attributed to a mismatch between the technological maturity and phenolic m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::fd5f8445d76493c6fea1c7a7eb06340e