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 Ver en origen

• 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

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 Ver en origen

• ISSN 1664302X

• 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 Ver en origen

• ISSN 19355130

• iMarina

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

Front Nutr - 1/1/2022

10.3389/fnut.2022.890640 Ver en origen

• ISSN 2296861X

• iMarina

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

Biomolecules - 1/1/2020

10.3390/biom10010034 Ver en origen

• ISSN 2218273X

• iMarina

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Molecules - 14/9/2018

10.3390/molecules23092353 Ver en origen

• ISSN 14203049

• iMarina

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Food Science & Nutrition (p. 1768-1779) - 1/1/2022

10.1002/fsn3.2795 Ver en origen

• ISSN 20487177

• 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

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

Antioxidants - 1/1/2021

10.3390/antiox10121863 Ver en origen

• ISSN 20763921

• iMarina

ANTHOCYANINS AS NATURAL PIGMENTS IN BEVERAGES

Value-Added Ingredients And Enrichments Of Beverages (p. 383-428) - 1/1/2019

10.1016/b978-0-12-816687-1.00012-6 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 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

Diseño de un producto de IV gama de naranja variedad ¿Canoneta mini? de la Serra Nord mallorquina y optimización del sistema de conservación

Libro De Abstracts Del Congreso (p. 1-1) - 28/9/2009

• iMarina

FOOD INNOVATION AS EMPIRICAL SUPPORT IN FOOD TECHNOLOGY PROGRAMMES

Edulearn10: International Conference On Education And New Learning Technologies (p. 3155-3162) - 1/1/2011

• iMarina

Formation of vinylphenolic pyranoanthocyanins in red wines using selected yeast strains

10/6/2007

• iMarina

INFLUENCE OF Saccharomyces STRAIN ON THE RELEASE OF POLYSACCHARIDES FROM YEAST CELL WALLS

Proceedings Of The 35th World Congres Of Vine And Wine congress Abstracts Book (p. 101-101) - 18/6/2012

• 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

New Schizosaccharomyces applications in red wines alcoholic fermentation

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. 307-308) - 2/6/2013

• iMarina

Nuevas metodologías con un enfoque interdisciplinar en la docencia de asignaturas relacionadas con la Tecnología de Alimentos

Revista Electrónica De Ada-Madrid ¿Relada- Vol 3, Nº 1 (2009) (p. 1-1) - 10/3/2009

• iMarina

Piranoantocianos vinilfenólicos en vinos tintos utilizando levaduras HCDC+.

Cd De Actas Del Congreso Depósito Legal: Vi-128/08 Publicado Por El Gobierno De La Rioja (p. 1-4) - 22/4/2008

• 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

Aplicaciones innovadoras de las altas presiones para mejorar la biotecnología enológica

Ejecución: 01-01-2022 - 31-12-2024

Tipo: Nacional

• 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

Formación de pigmentos piranoantociánicos y poliméricos estables durante la fermentación con no-Saccharomyces y Saccharomyces

Ejecución: 01-01-2014 - 31-12-2016

Tipo: Nacional

Importe financiado: 72600,00 Euros.

• iMarina

Luz pulsada para el control de microorganismos en uva. Efecto sobre nuevas biotecnologías de vinificación

Ejecución: 01-01-2019 - 31-12-2021

Tipo: Nacional

Importe financiado: 108900,00 Euros.

• iMarina

Técnicas Viticolas y Enológicas para la Regulación del Equilibrio Alcohol/Acidez y Protección de Color en Vinos Tintos

Ejecución: 01-01-2009 - 31-12-2011

Tipo: Nacional

• iMarina