Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Teresa M. Berlanga"'
Publikováno v:
Journal of the Science of Food and Agriculture. 86:2113-2118
Nitrogen compounds are essential to the growth and metabolism of yeasts. The uptake and metabolism of nitrogen compounds by Saccharomyces cerevisiae depend not only on the strain and its physiological condition, but also on the chemical and physical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92a3bb08f5e84f61a2c94a49f5b6af41
https://doi.org/10.1002/jsfa.2584
https://doi.org/10.1002/jsfa.2584
Autor:
Isidoro García García, Teresa M. Berlanga, Juan C. Mauricio, Pedro M Roldán, Carlos Arce Jiménez, E. Valero
Publikováno v:
Journal of the Science of Food and Agriculture. 85:603-608
The present work reports on the free amino acids and volatile compounds in vinegars obtained from different types of raw materials (cider, white wine and red wine). Based on the amino acid contents of three types of vinegar and of the substrates from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bccba03c736f94bdfc382a584beee268
https://doi.org/10.1002/jsfa.2016
https://doi.org/10.1002/jsfa.2016
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:2577-2581
Principal components analysis to examine the effect of blending (viz. the mixing and transfer of wine between cask rows in a "criaderas and solera" system) on metabolic activity in flor yeasts during biological aging of sherry dry wines was carried o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4d8706e7f8e2055594c75d754e0e30e
https://doi.org/10.1021/jf035405s
https://doi.org/10.1021/jf035405s
Publikováno v:
American Journal of Enology and Viticulture. 55:407-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7636fbd133a0c7b3aba35893325a2fb6
https://doi.org/10.5344/ajev.2004.55.4.407
https://doi.org/10.5344/ajev.2004.55.4.407
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:3378-3384
The effect of periodic aeration on the physiological activity of a strain of Saccharomyces cerevisiae yeast during development of velum (flor) and biological aging of Sherry wine of the Fino type was investigated. L-Proline amino acid was the main ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0598782dd95e585721ee53dd38bda454
https://doi.org/10.1021/jf001382v
https://doi.org/10.1021/jf001382v