Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Pedro Miguel Izquierdo-Cañas"'
Autor:
Mónica Fernández-González, Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, Tania Paniagua-Martínez, Sergio Gómez-Alonso
Publikováno v:
Fermentation, Vol 10, Iss 7, p 375 (2024)
The addition of pectinase enzymes during the maceration stage of grape skins in order to improve the extraction yields and color of red wines is a common practice in many wineries. The objective of this work was to study in depth the changes that occ
Externí odkaz:
https://doaj.org/article/96f5ed938e8c49828380d38ba22ad727
Autor:
Marina Ruiz-Muñoz, Gustavo Cordero-Bueso, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Jesús M. Cantoral
Publikováno v:
Foods, Vol 11, Iss 8, p 1104 (2022)
There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in man
Externí odkaz:
https://doaj.org/article/0ba9f471b6894081b94c92c9a63542e4
Autor:
Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras, Antonio Morata
Publikováno v:
Fermentation, Vol 7, Iss 3, p 193 (2021)
Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sugar at harvest time. The most common procedure so far to improve the acidity and reduce the final pH of wines is to use tartaric acid, but wine can also be
Externí odkaz:
https://doaj.org/article/d33c4dd827bd430e8828f15db31c885b
Autor:
José Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso
Publikováno v:
Foods, Vol 9, Iss 9, p 1282 (2020)
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genot
Externí odkaz:
https://doaj.org/article/0d02a9510d1c422286b1f62dbaccd492
Autor:
Pedro Miguel Izquierdo-Cañas, María Ríos-Carrasco, Esteban García-Romero, Adela Mena-Morales, José María Heras-Manso, Gustavo Cordero-Bueso
Publikováno v:
Fermentation, Vol 6, Iss 1, p 17 (2020)
This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics
Externí odkaz:
https://doaj.org/article/ae9b90001d2d42948313b0e933ac549e
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Externí odkaz:
https://doaj.org/article/f67a9477847240bd83c1fca09fc86f26
Autor:
José Pérez-Navarro, Guillaume Cazals, Christine Enjalbal, Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Cédric Saucier
Publikováno v:
Molecules, Vol 24, Iss 21, p 4001 (2019)
Glycosylated flavanols (monoglycosides and diglycosides) in skin and seed extracts of Vitis vinifera grapes grown in Castilla-La Mancha (Spain) were investigated using ultra-high-performance liquid chromatography—tandem mass spectrometry (UHPLC-ESI
Externí odkaz:
https://doaj.org/article/cd1a8694617b45e2b459c71c7c75673c
Publikováno v:
Basic Protocols in Enology and Winemaking ISBN: 9781071630877
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15ccd9593b6a3594b316768f960b37b8
https://doi.org/10.1007/978-1-0716-3088-4_11
https://doi.org/10.1007/978-1-0716-3088-4_11
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
https://doi.org/10.1002/jsfa.10725
Autor:
Adela Mena-Morales, Esteban García-Romero, L. Marchante-Cuevas, J. Pérez Navarro, Pedro Miguel Izquierdo-Cañas, E. Sánchez-Palomo, Sergio Gómez-Alonso, M.A. González Viñas
Publikováno v:
European Food Research and Technology. 246:1153-1165
The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature. Winemaking process was carried out at 17 °C, 21 °C, and 25 °C temperatures. Solid-phase extraction (SPE)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a73581d0e40a31f20d6b0e0bf4e49e2
https://doi.org/10.1007/s00217-020-03471-6
https://doi.org/10.1007/s00217-020-03471-6