Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

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

Effects of the pre‐fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO 2 ‐ free red wines

Autor: Adela Mena, Lourdes Marchante, M.C. Díaz-Maroto, María Soledad Pérez-Coello, Esteban García-Romero, Pedro Miguel Izquierdo-Cañas

Publikováno v: Journal of the Science of Food and Agriculture. 101:1143-1149

Background Different red winemaking were carried out to evaluate the effects of the prefermentative addition of chitosan, as an alternative to the use of SO2 , on the secondary products of alcoholic fermentation, yeast available nitrogen (YAN), bioge

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd7e2ecd44b371deff088f7710a7be8d
https://doi.org/10.1002/jsfa.10725

Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines

Autor: M. Consuelo Díaz-Maroto, Lourdes Marchante, Pedro Miguel Izquierdo-Cañas, Katherine Márquez, David Contreras, Esteban García-Romero

Publikováno v: Journal of Agricultural and Food Chemistry. 68:1707-1713

The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagnetic resonance (EPR). Chitosan, glutathione, inactive dry yeast, oak and grape seed extracts, and ascor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::67d09ad661e46c926ca9e31d1325a6ed
https://doi.org/10.1021/acs.jafc.9b07024

Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Autor: M.E. Alañón, M.C. Díaz-Maroto, María Soledad Pérez-Coello, I. J. Diaz-Maroto, Lourdes Marchante, Manuel López Viñas

Publikováno v: Molecules
Molecules, Vol 26, Iss 232, p 232 (2021)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
instname
Minerva: Repositorio Institucional de la Universidad de Santiago de Compostela
Universidad de Santiago de Compostela (USC)
Volume 26
Issue 1

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0332f6e01d1d102d50ad4c120cdea7eb
https://pubmed.ncbi.nlm.nih.gov/33466330

Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO

Autor: Lourdes, Marchante, Katherine, Marquez, David, Contreras, Pedro Miguel, Izquierdo-Cañas, Esteban, García-Romero, M Consuelo, Díaz-Maroto

Publikováno v: Journal of agricultural and food chemistry. 68(6)

The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::82fac705b58244d2934dd17fcca3f115
https://pubmed.ncbi.nlm.nih.gov/31999112