Zygosaccharomyces rouxii: Control strategies and applications in food and winemaking

Fermentation - 1/9/2018

10.3390/fermentation4030069 View at source

• ISSN 2311-5637

• iMarina

Yeast influence on the formation of stable pigments in red winemaking

Food Chemistry (p. 686-691) - 15/4/2016

10.1016/j.foodchem.2015.11.026 View at source

• ISSN 03088146

• iMarina

Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers

European Food Research And Technology (p. 1229-1238) - 1/6/2019

10.1007/s00217-019-03244-w View at source

• ISSN 14382377

• iMarina

Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

Critical Reviews In Food Science And Nutrition (p. 1-29) - 1/1/2022

10.1080/10408398.2022.2083574 View at source

• ISSN 10408398

• iMarina

White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

Food Chemistry - 1/12/2020

10.1016/j.foodchem.2020.127417 View at source

• ISSN 03088146

• iMarina

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Food Microbiology (p. 51-63) - 1/2/2018

10.1016/j.fm.2017.07.018 View at source

• ISSN 07400020

• 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 View at source

• ISSN 10961127

• iMarina

Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

European Food Research And Technology (p. 2175-2185) - 1/12/2017

10.1007/s00217-017-2920-4 View at source

• ISSN 14382377

• iMarina

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

Food Additives And Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment (p. 228-238) - 1/2/2020

10.1080/19440049.2019.1684574 View at source

• ISSN 19440049

• iMarina

Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality

Innovative Food Science & Emerging Technologies (p. 50-56) - 1/12/2018

10.1016/j.ifset.2018.10.005

• ISSN 14668564

• 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 View at source

• iMarina

White must extraction methods

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

10.1016/b978-0-12-823497-6.00013-2 View at source

• 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 View at source

• 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 View at source

• iMarina

Biological acidification by Lachancea thermotolerans

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

10.1016/b978-0-12-823497-6.00010-7 View at source

• 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

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

UHPH processing of grape must to improve wine quality

Bio Web Of Conferences - 1/1/2023

10.1051/bioconf/20235602006 View at source

• ISSN 21174458

• iMarina

UHPH FOR CONTROLLING GRAPE MICROORGANISMS AND ITS REPERCUSSION IN THE SENSORY PROFILE OF WHITE WINES

Book Of Abstracts 42nd Congress Of Vine And Wine (p. 216-217) - 15/7/2019

• iMarina

THE OENOLOGICAL INTEREST OF FUMARIC ACID: STOP MALOLACTIC FERMENTATION AND PRESERVE THE FRESHNESS OF WINES

Book Of Abstracts 42nd Congress Of Vine And Wine (p. 215-216) - 15/7/2019

10.1051/bioconf/20191502034 View at source

• ISSN 21174458

• iMarina
• 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

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

NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE WINES

Book Of Abstracts 42nd Congress Of Vine And Wine (p. 470-470) - 15/7/2019

• 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

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

Period: 01-01-2008 - 31-12-2011

Type of funding: National

Amount of funding: 14500,00 Euros.

• iMarina

Aplicaciones innovadoras de las altas presiones para mejorar la biotecnología enológica

Period: 01-01-2022 - 31-12-2024

Type of funding: National

• iMarina