Zygosaccharomyces rouxii: Control strategies and applications in food and winemaking

Fermentation - 1/9/2018

10.3390/fermentation4030069 Ver en origen

• 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 Ver en origen

• 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 Ver en origen

• 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 Ver en origen

• ISSN 10408398

• iMarina

Wine bioacidification: Fermenting Airén grape juices with Lachancea thermotolerans and Metschnikovia pulcherrima followed by sequential Saccharomyces cerevisiae inoculation

International Journal Of Food Microbiology - 16/1/2025

10.1016/j.ijfoodmicro.2024.110977 Ver en origen

• ISSN 01681605

• 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 Ver en origen

• ISSN 03088146

• iMarina

Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction

Food Bioscience - 1/1/2025

10.1016/j.fbio.2024.105700 Ver en origen

• ISSN 22124292

• 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 Ver en origen

• 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 Ver en origen

• 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 Ver en origen

• ISSN 14382377

• 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

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 UHPH to Sterilize Grape Juices and to Facilitate the Implantation of Saccharomyces and Other Emerging Fermentation Biotechnologies in Wines

New Advances In Saccharomyces (p. 101 - 113) - 1/1/2024

• 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

Emerging Processes and Biotechnologies for Antimicrobial Packaging of Beverages

Antimicrobial Food Packaging, Second Edition (p. 365-376) - 1/1/2025

10.1016/b978-0-323-90747-7.00023-5 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

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

Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

Bio Web Of Conferences (p. 02024-02024) - 6/12/2023

10.1051/bioconf/20236802024 Ver en origen

• ISSN 21174458

• 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 Ultra High Pressure Homogenization to sterilize grape must

Bio Web Of Conferences - 1/1/2019

10.1051/bioconf/20191502035 Ver en origen

• ISSN 21174458

• 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 (p. 02006-02006) - 1/1/2023

10.1051/bioconf/20235602006 Ver en origen

• ISSN 21174458

• iMarina
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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 use of Pulsed Light to reduce native population on the pruina of grapes, and the use of Lachancea thermotolerans as red wine acidifier

Bio Web Of Conferences (p. 02023-02023) - 1/1/2023

10.1051/bioconf/20235602023 Ver en origen

• ISSN 21174458

• 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 Ver en origen

• ISSN 21174458

• iMarina
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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