A5010665687- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Fungal and yeast genetics research
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Biochemical and biochemical processes
- Microbial Metabolic Engineering and Bioproduction
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Microbial Metabolism and Applications
- Wine Industry and Tourism
- Tea Polyphenols and Effects
- Plant biochemistry and biosynthesis
- Fungal Biology and Applications
- Sensory Analysis and Statistical Methods
- Biofuel production and bioconversion
- Microbial Metabolites in Food Biotechnology
- Botanical Research and Applications
- Biochemical Analysis and Sensing Techniques
- Polyamine Metabolism and Applications
- Edible Oils Quality and Analysis
- Enzyme Production and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Lipid metabolism and biosynthesis
- Agricultural and Food Production Studies
Universitat Rovira i Virgili
2014-2025
Instituto de Biologia Experimental e Tecnológica
1996-2002
Universidade Nova de Lisboa
2002
Instituto Português Da Qualidade
1996
Institut de Mathématiques de Bordeaux
1988-1995
Université de Bordeaux
1988-1995
Nitrogen deficiencies in grape musts are one of the main causes stuck or sluggish wine fermentations. In present study, we have supplemented nitrogen-deficient fermentations with a mixture ammonium and amino acids at various stages throughout alcoholic fermentation. The timing nitrogen additions influenced biomass yield, fermentation performance, patterns acid consumption, production secondary metabolites. These induced nitrogen-repressed situation cells, this determined which sources were...
We carried out fermentations with several nitrogen sources in different concentrations and studied regulation by following the transcriptional profile of general amino-acid permease (GAP1) ammonium permeases (MEP1, MEP2, MEP3). In wine cells evolve from a nitrogen-repressed situation at beginning process to nitrogen-derepressed as is consumed. These nitrogen-repressed/derepressed conditions determined patterns consumption. Arginine alanine were hardly used under repressed conditions, while...
Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have been employed to quantify these compounds individually the grape must wine. However, analyses face limitations due high sugar content must. Meanwhile, found higher quantities red wines than white are typically analyzed...
Astringency is an important sensory attribute of red wine. It usually estimated by tasting and subject to a certain subjectivity. can also be using the gelatin index. This procedure not very reproducible because there are many gelatins on market with heterogeneous composition. Furthermore, index determines procyanidin concentration acid hydrolysis that gives only approximate result. paper proposes new method astringency ovalbumin as precipitation agent tannic solutions standards. Statistical...
Wine produced at low temperature is often considered to have improved sensory qualities. To investigate the effects of on winemaking, expression patterns during industrial fermentation process carried out 13 degrees C and 25 were compared, correlated with physiological biochemical data, including viability, byproducts lipid content cells. From a total 535 ORFs that significantly differentially expressed between fermentations, two significant transcription programmes identified. A cold-stress...
Journal Article Influence of phenolic compounds on the physiology Œnococcus œni from wine Get access C. Reguant, Reguant Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del CeRTA, Universitat Rovira Virgili, Tarragona, Catalonia, Spain Search for other works by this author on: Oxford Academic Google Scholar A. Bordons, Bordons L. Arola, Arola N. Rozès Applied Microbiology, Volume 88, Issue 6, 1 June 2000, Pages 1065–1071, https://doi.org/10.1046/j.1365-2672.2000.01075.x...
Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium Oenococcus oeni most cases. Although this resistant to stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yeast mannoproteins may improve O. growth and survival wine. However, very little known about topic. This study evaluated effect of addition mannoprotein extracts culture media on its conditions MLF performance. Three commercial were characterized terms polysaccharide...
Abstract Octanoic (C8) and decanoic (C10) acids are produced in hypoxic conditions by the yeast Saccharomyces cerevisiae as by‐products of its metabolism considered fermentation inhibitors presence ethanol at acidic pH. This study aims to broaden our understanding physiological limits between toxicity ester production cells. To this end, non‐inhibitory concentration (NIC) maximum inhibitory (MIC) values were first established for C8 C10 pH (5.8) without ethanol. The results showed that when...
Iron participates as an essential cofactor in the biosynthesis of critical cellular components, including DNA, proteins and lipids. The ergosterol biosynthetic pathway, which is important target antifungal treatments, depends on iron four enzymatic steps. Our results model yeast Saccharomyces cerevisiae show that expression (ERG) genes tightly modulated by availability probably through iron-dependent variation sterol heme levels. Whereas transcription factors Upc2 Ecm22 are responsible for...