autores
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Autores
Mostrando ítems 1-9 de 9
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Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
Perez, Maria Dolores; Denat, Marie; Heras, José María; Guillamón, José Manuel; Ferreira, Vicente; Querol, Amparo (Elsevier, 2022-03)Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and ... -
Effect of transient thermal shocks on alcoholic fermentation performance
Vargas Trinidad, Andrea Susana; Lerena, María Cecilia; Alonso Del Real, Javier; Esteve Zarzoso, Braulio; Mercado, Laura Analia; Mas, A.; Querol, Amparo; Combina, Mariana (Elsevier, 2019-10)Stuck and sluggish fermentations are among the main problems in winemaking industry leading to important economic losses. Several factors have been described as causes of stuck and sluggish fermentations, being exposure ... -
Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
Perez, Maria Dolores; Denat, Marie; Pérez-Través, Laura; Heras, José María; Guillamón, José Manuel; Ferreira, Vicente; Querol, Amparo (Wiley, 2022-04)Non-wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra- and ... -
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
Combina, Mariana; Perez Torrado, Roberto; Tronchoni, Jordi; Belloch, Carmela; Querol, Amparo (Elsevier, 2012-07-16)The species Saccharomyces cerevisiae plays a predominant role in the wine making process. However, other species have been associated with must fermentation, such as Saccharomyces uvarum (Saccharomyces bayanus var. uvarum) ... -
Modulation of aroma and chemical composition of Albarino semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging
Perez, Maria Dolores; Denat, Marie; Minebois, Romain; Heras, Jose Maria; Guillamon, Jose Manuel; Ferreria, Vicente; Querol, Amparo (Elsevier, 2022-03-02)Saccharomyces yeasts from different origins and species fermented in a semi-synthetic must containing aroma precursor of cv. Albari˜no and polyfunctional mercaptans precursors. The resulting wines were subjected to accelerate ... -
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
Pérez-Torrado, Roberto; González, Sara Susana; Combina, Mariana; Barrio, Eladio; Querol, Amparo (2015-07)Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in ... -
Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
Sturm, Maria Elena; Arroyo López, Francisco Noé; Garrido Fernandez, Antonio; Querol, Amparo; Mercado, Laura Analia; Ramírez, María Laura; Combina, Mariana (Elsevier, 2014-01-17)The present study uses a probabilistic model to determine the growth/no growth interfaces of the spoilage wine yeast Dekkera bruxellensis CH29 as a function of ethanol (10–15%, v/v), pH (3.4–4.0) and free SO2 (0–50 mg/l) ... -
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
Perez, Maria Dolores; Jaehde, Inés; Guillamón, José Manuel; Heras, José María; Querol, Amparo (Elsevier, 2021-02)A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were ... -
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Denat, Marie; Perez, Maria Dolores; Heras, José María; Querol, Amparo; Ferreira, Vicente (Elsevier, 2021-03)Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography ...