Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Mariona, Gil"'
Autor:
Cortiella Mariona Gil i, Castro Ricardo I., Parra-Palma Carolina, Méndez-Yáñez Angela, Ramos Patricio, Morales-Quintana Luis
Publikováno v:
Folia Horticulturae, Vol 36, Iss 1, Pp 119-134 (2024)
Recently, a growing interest in fruits having a high content of health-promoting compounds has become a trend among consumers around the world. Wild berries have received special attention based on the high levels of healthy compounds present in them
Externí odkaz:
https://doaj.org/article/63ab6a4438b0499084b67d265fecef98
Autor:
Matías Cisterna-Castillo, José Ignacio Covarrubias, Marcela Medel-Marabolí, Alvaro Peña-Neira, Mariona Gil i Cortiella
Publikováno v:
Foods, Vol 13, Iss 19, p 3065 (2024)
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use for tartrat
Externí odkaz:
https://doaj.org/article/8670a1a4246b4ee5af2b76ba373fd685
Autor:
Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan M. Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
In this study, the effectiveness of a selected strain of Metschnikowia pulcherrima (MP1) was compared to that of sulphur dioxide for preventing white grape must from browning. Sulphur dioxide was found to drastically reduce oxygen consumption rate, p
Externí odkaz:
https://doaj.org/article/6860fb8b164749cdbfa59d21e53c6096
Autor:
Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso, Joan Miquel Canals, Fernando Zamora
Publikováno v:
Foods, Vol 13, Iss 2, p 310 (2024)
One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (IDY-GSH) to
Externí odkaz:
https://doaj.org/article/28ca1ae383dd4de6bad886ee880317a0
Autor:
Laura Navarro, Mariona Gil i Cortiella, Ana Gutiérrez-Moraga, Nancy Calisto, Cristina Ubeda, Gino Corsini
Publikováno v:
Foods, Vol 12, Iss 24, p 4496 (2023)
Low fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, available fermentative yeas
Externí odkaz:
https://doaj.org/article/9802977a72dd444c8f674d58ad3b914f
Autor:
Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, Joan Miquel Canals, Albert Mas, Cristina Reguant, Nicolas Rozès
Publikováno v:
Fermentation, Vol 9, Iss 9, p 808 (2023)
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Ch
Externí odkaz:
https://doaj.org/article/1287fdb900d7422fa580b15f200310ca
Autor:
Alvaro Peña-Neira, Mariona Gil i Cortiella, Cristina Ubeda, Claudio Pastenes, Luís Villalobos, Loreto Contador, Rodrigo Infante, Camila Gómez
Publikováno v:
Plants, Vol 12, Iss 13, p 2488 (2023)
The aim of this study is to determine the phenolic and polysaccharidic composition, texture properties, and gene expression of new seedless table grape cultivars Timco™ and Krissy™ and compare them to the traditional table grape variety Crimson S
Externí odkaz:
https://doaj.org/article/966ae7b54f7d448699e0ce8b64a0ddf4
Akademický článek
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Publikováno v:
IVES Technical Reviews (2022)
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final
Externí odkaz:
https://doaj.org/article/2a9851ed031144b4be2e376deda136f5
Autor:
Ricardo I. Castro, Carlos Vásquez-Rojas, Mariona Gil I Cortiella, Carolina Parra-Palma, Patricio Ramos, Luis Morales-Quintana
Publikováno v:
Horticulturae, Vol 9, Iss 1, p 13 (2022)
Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic compounds, as well as the
Externí odkaz:
https://doaj.org/article/aaab532c2e2545948fb524daf09d41ac