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

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Autor: Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello

Publikováno v: Molecules, Vol 26, Iss 4, p 1193 (2021)

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different f

Externí odkaz: https://doaj.org/article/cec0ffcd1d1f4e9d9e6e9b184e128c5b

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Autor: Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, Almudena Soriano

Publikováno v: Antioxidants, Vol 9, Iss 8, p 687 (2020)

Wine lees from two grape varieties (Vitis vinifera L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging

Externí odkaz: https://doaj.org/article/19699df435ec44c090e3cf10d99fd328

The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

Autor: Lara Labrador Fernández, Paula Pérez‐Porras, María Consuelo Díaz‐Maroto, Encarna Gómez‐Plaza, María Soledad Pérez‐Coello, Ana Belén Bautista‐Ortín

Publikováno v: Journal of the Science of Food and Agriculture.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e7c350678232e3d038731d7ae4103209
https://doi.org/10.1002/jsfa.12757

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