Application of Hanseniaspora vineae Yeast in the Production of Rose Wines from a Blend of Tempranillo and Albillo Grapes

Fermentation - 1/9/2021

10.3390/fermentation7030141 View at source

• ISSN 23115637

• iMarina

Application of ultrasound to improve lees ageing processes in red wines.

Food Chemistry (p. 157-163) - 30/9/2018

10.1016/j.foodchem.2018.04.041

• ISSN 03088146

• iMarina

Applications of Metschnikowia pulcherrima in wine biotechnology

Fermentation - 1/9/2019

10.3390/fermentation5030063 View at source

• ISSN 2311-5637

• iMarina

Applications of nanotechnology in the winemaking process

European Food Research And Technology (p. 1533-1541) - 1/8/2020

10.1007/s00217-020-03519-7 View at source

• ISSN 14382377

• iMarina

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas

Frontiers In Microbiology - 29/4/2021

10.3389/fmicb.2021.656262 View at source

• ISSN 1664302X

• iMarina

Biosynthesis, production and applications of bacterial cellulose

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

10.1007/s10570-013-9994-3 View at source

• ISSN 09690239

• iMarina

Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Food And Bioprocess Technology (p. 620-634) - 1/1/2022

10.1007/s11947-022-02766-8 View at source

• ISSN 19355130

• iMarina

Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts

Journal Of Applied Microbiology (p. 1346-1356) - 1/11/2016

10.1111/jam.13255 View at source

• ISSN 13645072

• iMarina

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Biomolecules - 1/1/2020

10.3390/biom10010034 View at source

• ISSN 2218273X

• iMarina

Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

Beverages (p. 1-13) - 1/3/2020

10.3390/beverages6010004 View at source

• ISSN 23065710

• 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

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

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

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

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

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

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

Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations

978 285 038 0105 (p. 474-475) - 15/7/2019

• iMarina

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

17/6/2018

• 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

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

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

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

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

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

Aplicaciones innovadoras de las altas presiones para mejorar la biotecnología enológica

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

Type of funding: National

• 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