Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Rocío Escribano-Viana"'
Autor:
Ana Sainz-García, Ana González-Marcos, Rodolfo Múgica-Vidal, Ignacio Muro-Fraguas, Félix Gallarta-González, Lucía González-Arenzana, Isabel López-Alfaro, Pilar Santamaría, Rocío Escribano-Viana, Elisa Sainz-García, Fernando Alba-Elías
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100639- (2023)
Cork taint provides off-odors and changes negatively wine composition. In fact, it is one of the most important causes of discarding bottled wine. 2,4,6-Trichloroanisole (TCA) is the most known molecule responsible of that problem. In this study, cor
Externí odkaz:
https://doaj.org/article/54c91f23f942400db38565af25486253
Autor:
Rocío Escribano-Viana, Lucía González-Arenzana, Patrocinio Garijo, Laura Fernández, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez
Publikováno v:
Fermentation, Vol 8, Iss 7, p 337 (2022)
One of the alternatives to SO2 as an antimicrobial is the use of bioprotection yeasts, which colonize the medium preventing the proliferation of undesirable microorganisms. In this work, the bioprotective effect of a mixed inoculum formed by Torulasp
Externí odkaz:
https://doaj.org/article/010fb6df59664849b228fcb7748b9a33
Autor:
Pilar Santamaría, Lucía González-Arenzana, Rocío Escribano-Viana, Patrocinio Garijo, Rosa López, Susana Sanz, Ana Rosa Gutiérrez
Publikováno v:
Fermentation, Vol 8, Iss 1, p 27 (2022)
The aim of the work was to study the vinification by carbonic maceration carried out in small volume tanks, because the use of these deposits is necessary in scientific studies where repetitions are mandatory. For this, vinifications were carried out
Externí odkaz:
https://doaj.org/article/8eff4b5600f84e979c387a5bd8b4e643
Autor:
Rocío Escribano-Viana, Lucía González-Arenzana, Patrocinio Garijo, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez
Publikováno v:
Fermentation, Vol 7, Iss 3, p 148 (2021)
The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum from th
Externí odkaz:
https://doaj.org/article/2ce6b96e785b4106bcef82d0e198fe05
Autor:
Rocío Escribano-Viana, Javier Portu, Patrocinio Garijo, Rosa López, Pilar Santamaría, Isabel López-Alfaro, Ana Rosa Gutiérrez, Lucía González-Arenzana
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six n
Externí odkaz:
https://doaj.org/article/be4b5bed3e6942788bbb2420fa69f7ee
Autor:
Rocío Escribano-Viana, Patrocinio Garijo, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez, Lucía González-Arenzana
Publikováno v:
Fermentation, Vol 6, Iss 1, p 3 (2019)
The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted fol
Externí odkaz:
https://doaj.org/article/2a0a2944e0854ca4a103903783386998
Autor:
Rocío Escribano-Viana, Isabel López-Alfaro, Rosa López, Pilar Santamaría, Ana R. Gutiérrez, Lucía González-Arenzana
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
This study was aimed to measure the impact of the application of a bio-fungicide against Botrytis cinerea on the microbiota involved in the alcoholic fermentation (AF) of Tempranillo Rioja wines. For this purpose, a bio-fungicide composed of the biol
Externí odkaz:
https://doaj.org/article/c1fc683a287a4be2bb4e6022f0536491
Autor:
Elisa Sainz-García, Isabel López-Alfaro, Rodolfo Múgica-Vidal, Rosa López, Rocío Escribano-Viana, Javier Portu, Fernando Alba-Elías, Lucía González-Arenzana
Publikováno v:
Beverages, Vol 5, Iss 3, p 50 (2019)
The demand for chemical-free beverages is posing a challenge to the wine industry to provide safe and healthy products with low concentrations of chemical preservatives. The development of new technologies, such as Atmospheric Pressure Cold Plasma (A
Externí odkaz:
https://doaj.org/article/59fcef09a97b4472971beeb594f9e002
Autor:
Lucía González-Arenzana, Rosa López, Rocío Escribano-Viana, Beatriz Larreina, María Del Patrocinio Garijo, Pilar Santamaría, Ana Rosa Gutiérrez, Fernando Alba-Elías, Ana González-Marcos, Ana Sainz-García, Elisa Sainz-García, Rodolfo Múgica-Vidal, Ignacio Muro-Fraguas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10175::6f43c82afe1af0655307ee4432484377
https://investigacion.unirioja.es/documentos/649948eb7bb1586d2f0545f9
https://investigacion.unirioja.es/documentos/649948eb7bb1586d2f0545f9
Autor:
Pilar, Santamaría, Lucía, González-Arenzana, Rocío, Escribano-Viana, Patrocinio, Garijo, Susana, Sanz, Ana Rosa, Gutiérrez
Publikováno v:
Journal of the science of food and agriculture. 102(13)
The present study aimed to determine the optimal conditions for making wines by the carbonic maceration (CM) method. In this test, we attempted to identify the causes of the higher volatile acidity of some wines vinified by this method. Accordingly,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d83dce4d4d0ca6793dba9ebc98f08359
https://pubmed.ncbi.nlm.nih.gov/35716024
https://pubmed.ncbi.nlm.nih.gov/35716024