Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Montse Poblet"'
Autor:
Violeta Garcia-Viñola, Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Cristina Reguant, Nicolas Rozès
Publikováno v:
Foods, Vol 13, Iss 2, p 186 (2024)
Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid ch
Externí odkaz:
https://doaj.org/article/90cdaba21d1b4bf680f0652c3d1243b5
Autor:
Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès
Publikováno v:
Fermentation, Vol 9, Iss 12, p 1021 (2023)
This study investigates the impact of inoculating Torulaspora delbrueckii (Td) strains during the initial phase of carbonic maceration (CM) vinification, aiming to enhance the fermentative process and unique characteristics of CM wines. CM is a winem
Externí odkaz:
https://doaj.org/article/08a8bb57eae54d6a8cf930e754efdff8
Autor:
Candela Ruiz-de-Villa, Montse Poblet, Ricardo Cordero-Otero, Albert Bordons, Cristina Reguant, Nicolas Rozès
Publikováno v:
Food Microbiology. 112:104212
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::443ebb37fdb3ce0be23497fdd0746c36
https://doi.org/10.1016/j.fm.2022.104212
https://doi.org/10.1016/j.fm.2022.104212
Publikováno v:
Food microbiology. 103
Yeast metabolism depends on growing conditions, which include the chemical composition of the medium, temperature and growth time. Historically, fatty acid profiles have been used to differentiate yeasts growing in liquid media. The present study det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::142b1dee86b1086aa0dafd8ac4dfaef6
https://pubmed.ncbi.nlm.nih.gov/35082081
https://pubmed.ncbi.nlm.nih.gov/35082081
Autor:
Gemma Roca Domènech, Gema López Martínez, Nicolas Rozès, Montse Poblet, Eunice Barrera, Ricardo Cordero-Otero
Publikováno v:
Annals of Microbiology. 68:667-676
A protocol was developed to obtain Starmerella bacillaris as an active dry wine yeast (ADWY), which will facilitate winemakers to realize sequential inoculations of grape must to improve wine complexity. In the present study, several compound solutio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c597e6c0a448c1417bb0bcb7a6695a4
https://doi.org/10.1007/s13213-018-1373-8
https://doi.org/10.1007/s13213-018-1373-8
Autor:
Gema López-Martínez, Anna Borrull, Zoel Salvadó, Nicolas Rozès, Montse Poblet, Eugènia Miró-Abella, Ricardo Cordero-Otero
Publikováno v:
Food Microbiology. 54:20-29
The production of sparkling wines is the result of two consecutive alcoholic fermentations. The first is the fermentation of the grape juice, through which the base wine is obtained, which is fermented again by yeast to enable the effervescence proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4205e3204f6c028ed7c211d009250aaa
https://doi.org/10.1016/j.fm.2015.11.001
https://doi.org/10.1016/j.fm.2015.11.001
Publikováno v:
Yeast (Chichester, England). 36(7)
In the present study, we analysed metabolite features during the dehydration-rehydration process for two Schizosaccharomyces pombe strains with different viability rate, in order to determine whether metabolite contents were affected by the presence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13fbcb2aafe4dae2da1f0466500829c0
https://pubmed.ncbi.nlm.nih.gov/30861598
https://pubmed.ncbi.nlm.nih.gov/30861598
Publikováno v:
Yeast. 32:451-460
Octanoic (C8) and decanoic (C10) acids are produced in hypoxic conditions by the yeast Saccharomyces cerevisiae as by-products of its metabolism and are considered fermentation inhibitors in the presence of ethanol at acidic pH. This study aims to br
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb39e72673f449446eaae9cfbe29a0c
https://doi.org/10.1002/yea.3071
https://doi.org/10.1002/yea.3071
Publikováno v:
European Journal of Lipid Science and Technology. 117:274-280
A simple gas chromatography-mass spectrometry (GC-MS) method has been developed for the determination of neutral lipids in yeast. This method was compared to the conventional thin-layer chromatography (TLC) method used in our laboratory. The new meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c50ef2f91f957aca4926742595661636
https://doi.org/10.1002/ejlt.201400064
https://doi.org/10.1002/ejlt.201400064
Publikováno v:
International Journal of Food Microbiology. 108:141-146
Recently many new species of Acetic acid Bacteria have been described. The description and identification as new species was based on molecular techniques (sequencing of the 16S rRNA gene, DNA base ratio (% GC) determinations and DNA-DNA hybridisatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1f5cc9fc88ccf17eb3b6778156a3e1f
https://doi.org/10.1016/j.ijfoodmicro.2005.10.025
https://doi.org/10.1016/j.ijfoodmicro.2005.10.025