Zobrazeno 1 - 10
of 96
pro vyhledávání: '"Nicolas Rozès"'
Autor:
Rafael Torres-Guardado, Braulio Esteve-Zarzoso, Nicolas Rozès, Albert Bordons, Cristina Reguant
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
Oenococcus oeni is the predominant lactic acid bacterium performing malolactic fermentation (MLF) in wine. Succinic acid, produced by yeasts during alcoholic fermentation, can improve the organoleptic properties of wine, but it can have a negative im
Externí odkaz:
https://doaj.org/article/5eba0cc41a334b6badc77b95963253da
Publikováno v:
Microorganisms, Vol 12, Iss 8, p 1655 (2024)
Controlling the microorganisms involved in alcoholic fermentation during wine production can be achieved by adding a small quantity of spontaneously fermenting must to freshly crushed grapes, a technique known as pied de cuve (PdC). This method not o
Externí odkaz:
https://doaj.org/article/0841791e918f40a39326253f9daba719
Publikováno v:
Microbial Biotechnology, Vol 17, Iss 1, Pp n/a-n/a (2024)
Abstract The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non‐Saccharomyces yeast can modulate different wine attributes, suc
Externí odkaz:
https://doaj.org/article/d187f898f21549a68ed077e632ee6693
Publikováno v:
Fermentation, Vol 10, Iss 1, p 52 (2024)
Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium Oenococcus oeni in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yea
Externí odkaz:
https://doaj.org/article/09e13f144bf8421daa748914d535210b
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
Publikováno v:
IVES Technical Reviews (2023)
The ageing of wine in oak barrels represents a critical stage in winemaking at which product alteration can occur due to bacteria, yeasts or fungal growth. The control of microorganisms, such as yeasts of the Brettanomyces genus (Guzzon et al, 2011)
Externí odkaz:
https://doaj.org/article/a30c24a2041f4ca986f49c6ce6185db4
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:
Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
As a consequence of the alcoholic fermentation carried out by yeasts in wine, several compounds can be delivered to the medium, promoting or inhibiting the malolactic fermentation (MLF) and the lactic acid bacteria, mainly Oenococcus oeni. Succinic a
Externí odkaz:
https://doaj.org/article/66566064d9354b90b3e5c042bfbbe342
Autor:
Daniel Fernández-Vázquez, Nicolas Rozès, Joan M. Canals, Albert Bordons, Cristina Reguant, Fernando Zamora
Publikováno v:
IVES Technical Reviews (2022)
L'utilisation de l'acide fumarique (E297) à une dose maximale de 0,6 g/L pour inhiber la fermentation malolactique des vins a été récemment approuvée par l'Organisation Internationale de la Vigne et du Vin (OIV) et par l'Union Européenne (UE).
Externí odkaz:
https://doaj.org/article/47b5cad6e9b7422d99cfbe3a28a9d301