A5066548896- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Wine Industry and Tourism
- Meat and Animal Product Quality
- Biochemical and biochemical processes
- Spectroscopy and Chemometric Analyses
- Phytochemicals and Antioxidant Activities
- Potato Plant Research
- Plant Surface Properties and Treatments
- Enzyme Catalysis and Immobilization
- Food Quality and Safety Studies
- Banana Cultivation and Research
- Bee Products Chemical Analysis
- Spectroscopy Techniques in Biomedical and Chemical Research
- Botanical Research and Applications
- Tea Polyphenols and Effects
- Postharvest Quality and Shelf Life Management
- Metabolomics and Mass Spectrometry Studies
- Lignin and Wood Chemistry
Centro Tecnológico del Mar
2014-2021
The characterization of natural waste sources is the first step on reutilization process, circular economy, and global sustainability. In this work, aromatic composition bioactive compounds related to beneficial health effects from cork stoppers by-products were assessed in order add value these wastes. Twenty-three with industrial interest quantified by gas chromatography coupled mass spectrometry GC–MS both samples. Vanillins volatile phenols most abundant families. Other compounds, such...
Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate decrease in total promoted climate change. The aim present paper is test capability wine bioacidification wild strains isolated from Rioja AOC. For this purpose, L. musts were used mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae determine performance acid production, both laboratory scale pilot scale. Fermentation...
Abstract A portable FTIR‐ATR spectrometer was used to monitor small‐scale must fermentations (microvinifications) with the aims describe process and early detect problematic fermentations. Twenty at normal operation conditions (NOC) three that were intentionally deviated from NOC (yeast assimilable nitrogen deficiency—YAN) monitored. spectra registered after a minimum sample pretreatment during fermentation process. In addition, density, sugars (glucose fructose), acetic acid contents...
Background and Aims For health-related reasons, it is crucial to reduce or even eliminate the use of SO2 in wines. The aim this work was assess compare influence different Saccharomyces cerevisiae strains, composition nutritive supplementation musts, on production carboxylic compounds during alcoholic fermentation. Methods Results Tempranillo Albariño supplemented with nitrogen nutrients, from 2013 2015 vintages, were fermented several S. strains. concentration wines more influenced by yeast...
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition nutrients and different nitrogen sources usual practice many winemakers. Currently, there market trend toward that additive-free are also restrictions on amount ammonium fermentation agents can be added to wine. In this work, changes produced by were evaluated use ATR-FTIR. results showed feasibility technique observe differences in growth yeast capacity depending type added. A high influence was...
The aim of this paper was to evaluate the potential using near-infrared (NIR) spectroscopy and multivariate analysis as a rapid tool non-destructively determine presence surface treatments applied cork stoppers. Density dimensions 6 closure varieties were characterized extraction force measured on those produced for still wines. Cork stoppers also analyzed hand-held NIR Raman spectrometers. Soft independent modelling class analogy (SIMCA) models showed significant differences among treated...
Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout elaboration aging. Methods: This study investigates use different Saccharomyces non-Saccharomyces yeasts strains (Torulaspora delbrueckii Metschnikowia pulcherrima) in Chardonnay Xarel.lo cava wines. The usual enological parameters, volatile composition, protein contents,...