Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions

Food And Bioprocess Technology (p. 2787-2796) - 1/10/2012

10.1007/s11947-011-0604-9 Ver en origen

• ISSN 19355130

• iMarina

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

International Journal Of Food Microbiology (p. 47-53) - 17/9/2012

10.1016/j.ijfoodmicro.2012.08.007 Ver en origen

• ISSN 01681605

• iMarina

Biosynthesis, production and applications of bacterial cellulose

Cellulose (p. 2191-2219) - 1/10/2013

10.1007/s10570-013-9994-3 Ver en origen

• ISSN 09690239

• iMarina

Effect of Saccharomyces strains on the quality of red wines aged on lees

Food Chemistry (p. 1044-1051) - 15/8/2013

10.1016/j.foodchem.2013.01.020 Ver en origen

• ISSN 03088146

• iMarina

Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas

European Food Research And Technology (p. 281-290) - 1/9/2013

10.1007/s00217-013-1992-z Ver en origen

• ISSN 14382377

• iMarina

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Lwt-Food Science And Technology (p. 915-922) - 1/12/2014

10.1016/j.lwt.2014.06.019 Ver en origen

• ISSN 10961127

• iMarina

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Food Research International (p. 325-333) - 1/10/2015

10.1016/j.foodres.2015.06.030 Ver en origen

• ISSN 09639969

• iMarina

Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters

Lwt-Food Science And Technology (p. 1255-1262) - 1/12/2015

10.1016/j.lwt.2015.07.046 Ver en origen

• ISSN 10961127

• iMarina

Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Food And Bioprocess Technology (p. 277-286) - 1/2/2015

10.1007/s11947-014-1405-8 Ver en origen

• ISSN 19355130

• iMarina

Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Food And Bioprocess Technology (p. 1845-1853) - 1/9/2015

10.1007/s11947-015-1540-x Ver en origen

• ISSN 19355130

• iMarina

Technology of vermouth wines

Alcoholic Beverages: Volume 7: The Science Of Beverages (p. 35-63) - 1/1/2019

10.1016/b978-0-12-815269-0.00002-7 Ver en origen

• iMarina

Dairy and nondairy-based beverages as a vehicle for probiotics, prebiotics, and symbiotics: alternatives to health versus disease binomial approach through food

Milk-Based Beverages: Volume 9: The Science Of Beverages (p. 473-520) - 1/1/2019

10.1016/b978-0-12-815504-2.00014-1 Ver en origen

• iMarina

White must preservation by ultra-high pressure homogenization without SO2

White Wine Technology (p. 49-59) - 1/1/2021

10.1016/b978-0-12-823497-6.00014-4 Ver en origen

• iMarina

Biological acidification by Lachancea thermotolerans

White Wine Technology (p. 131-142) - 1/1/2021

10.1016/b978-0-12-823497-6.00010-7 Ver en origen

• iMarina

White must extraction methods

White Wine Technology (p. 39-47) - 1/1/2021

10.1016/b978-0-12-823497-6.00013-2 Ver en origen

• iMarina

Use of metabolic blockers and non-Saccharomyces yeasts in sequential fermentation to reduce the alcohol content of wine

Congress Abstracts Book (p. 99-100) - 18/6/2012

• iMarina

Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking

Proceedings Of The 36th World Congress Of Vine And Wine / Oiv 2012 Depósito Legal: Proceedings Isbn 979-10-91799-16-4 book Of Abstracts Isbn 979-10-91799-15-7 (p. 252-252) - 2/6/2013

• iMarina

Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine

Proceedings Of The 36th World Congress Of Vine And Wine / Oiv 2012 Depósito Legal: Proceedings Isbn 979-10-91799-16-4 book Of Abstracts Isbn 979-10-91799-15-7 (p. 253-254) - 2/6/2013

• iMarina

Processing of grapes by high hydrostatic pressure. Influence on wine quality

Proceedings Of The 37th World Congress Of Vine And Wine / Oiv 2014 (p. 546-546) - 9/11/2014

• iMarina

Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

Proceedings Of The 37th World Congress Of Vine And Wine / Oiv 2014 (p. 548-548) - 9/11/2014

• iMarina

Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth

Proceedings Of The 40th World Congress Of Vine And Wine (p. 403-404) - 29/5/2017

• iMarina

Acceleration of ageing on lees in red wines by application of ultrasounds

Proceedings Of The 40th World Congress Of Vine And Wine (p. 400-401) - 29/5/2017

• iMarina

Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols

Proceedings Of The 40th World Congress Of Vine And Wine (p. 402-403) - 29/5/2017

• iMarina

Addition of sonicated yeast biomass for the acceleration of ageing on lees

41st World Congress Of Vine And Wine (p. 522-522) - 19/11/2018

• iMarina

Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos

17/6/2018

• iMarina

Desarrollo de Estrategias y Métodos vitícolas y Enológicos frente al cambio climático. Aplicación de nuevas Tecnologías que mejoren la Eficiencia de los procesos Resultantes

Ejecución: 01-01-2008 - 31-12-2011

Tipo: Nacional

Importe financiado: 14500,00 Euros.

• iMarina

Aplicaciones innovadoras de las altas presiones para mejorar la biotecnología enológica

Ejecución: 01-01-2022 - 31-12-2024

Tipo: Nacional

• iMarina