Listar DQAE-Artículos, capítulos... por autor "0834d0fa-75da-45b7-a309-4fc70c221c89"
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A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process
Porras-Agüera, Juan Antonio; Mauricio, Juan C.; Moreno-García, Jaime; Moreno, Juan; García-Martínez, Teresa (MDPI, 2020)In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine ... -
Alternativas a la elaboración artesanal de vinos dulces de uva Pedro Ximénez pasificada
Santiago, José I.; García-Martínez, Teresa; Moreno-García, Jaime; Peinado Amores, Rafael; López de Lerma Extremera, M. Nieves (Universitat Rovira i Virgili, 2015)Se han elaborado a partir de un mosto de uva Pedro Ximénez pasificada tres tipos de vinos: Vino Dulce natural, Vino Naturalmente Dulce y Pedro Ximénez tradicional, con los siguientes objetivos, a) demostrar que se puede ... -
Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration
Porras-Agüera, Juan Antonio; Moreno-García, Jaime; González-Jiménez, María del Carmen; Mauricio, Juan C.; Moreno, Juan; García-Martínez, Teresa (MDPI, 2020)A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried ... -
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
González-Jiménez, María del Carmen; García-Martínez, Teresa; Puig Pujol, Anna; Capdevila, Fina; Moreno-García, Jaime; Moreno, Juan; Mauricio, Juan C. (MDPI, 2020)Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed ... -
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
González-Jiménez, María del Carmen; García-Martínez, Teresa; Mauricio, Juan C.; Sánchez-León, Irene; Puig Pujol, Anna; Moreno, Juan; Moreno-García, Jaime (MDPI, 2020)Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties ... -
Desarrollo de lecciones sobre reactores químicos y biológicos en la plataforma Moodle
Santos-Dueñas, Inés María; García García, Isidoro; García Mauricio, Juan Carlos; Rodríguez Pascual, Alejandro; Jiménez Alcaide, Luis; Ramos, José; Moreno Vigara, Juan; Cañete Rodríguez, Ana María; Domínguez-Robles, J.; Sánchez Serrano, Rafael; González Granados, Zoilo; Varo Sánchez, María Rosario; Ramos Moreno, Laura; Moreno-García, Jaime; García-Martínez, Teresa; Espinosa, E. (UCOPress, 2018)En este proyecto docente se han desarrollado una serie de actividades académicamente dirigidas dedicadas a los reactores químicos y biológicos, en concreto, se ha empleado una herramienta denominada lección que se encuentra ... -
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
González-Jiménez, María del Carmen; Moreno-García, Jaime; García-Martínez, Teresa; Moreno, Juan J.; Puig Pujol, Anna; Capdevila, Fina; Mauricio, Juan C. (MDPI, 2020)The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and ... -
Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation
Moreno-García, Jaime; Mauricio, Juan Carlos; Moreno, Juan; García-Martínez, Teresa (MDPI, 2017)Several Saccharomyces cerevisiae strains (flor yeasts) form a biofilm (flor velum) on the surface of Sherry wines after fermentation, when glucose is depleted. This flor velum is fundamental to biological aging of these ... -
Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
González-Jiménez, María del Carmen; Mauricio, Juan Carlos; Moreno-García, Jaime; Puig Pujol, Anna; Moreno, Juan; García-Martínez, Teresa (MDPI, 2021)The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process ... -
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
Muñoz-Castells, Raquel; Moreno-García, Jaime; García-Martínez, Teresa; Mauricio, Juan Carlos; Moreno, Juan J. (MDPI, 2022)In this work, we study the effect of bentonite addition to the grape must before alcoholic fermentation on the chemical composition and sensorial profile of the obtained wines. Fermentations were carried out with two ... -
Endogenous CO2 overpressure effect on higher alcohols metabolism during sparkling wine production
González-Jiménez, María del Carmen; Mauricio, Juan C.; Moreno-García, Jaime; Puig-Pujol, Anna; Moreno, Juan; García-Martínez, Teresa (MDPI, 2023)Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of ... -
Enhance wine production potential by using fresh and dried red grape and blueberry mixtures with different yeast strains for fermentation
Martín-Gómez, Juan; García-Martínez, Teresa; Varo, M.A.; Mérida, Julieta; Pérez Serratosa, María (MDPI, 2023)Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which ... -
First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production
Porras-Agüera, Juan Antonio; Moreno-García, Jaime; Mauricio, Juan C.; Moreno, Juan; García-Martínez, Teresa (MDPI, 2019)Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification ... -
Flor Yeast: New Perspectives Beyond Wine Aging
Legras, Jean-Luc; Moreno-García, Jaime; Zara, Severino; Zara, Giacomo; García-Martínez, Teresa; Mauricio, Juan C.; Mannazzu, Ilaria; Coi, Anna L.; Zeidan, Marc Bou; Dequin, Sylvie; Moreno, Juan; Budroni, Marilena (Giuseppe Spano, 2016)The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process ... -
Heteroresistance to colistin in clinical isolates of Klebsiella pneumoniae producing OXA-48
Sánchez-León, Irene; García-Martínez, Teresa; Diene, Seydina M.; Pérez-Nadales, Elena; Martínez-Martínez, Luis; Rolain, Jean-Marc (MDPI, 2023)Heteroresistance to colistin can be defined as the presence of resistant subpopulations in an isolate that is susceptible to this antibiotic. Colistin resistance in Gram-negative bacteria is more frequently related to ... -
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry
Román Camacho, Juan Jesús; Mauricio, Juan C.; Sánchez-León, Irene; Santos-Dueñas, Inés María; Fuentes-Almagro, Carlos; Amil-Ruiz, Francisco; García-Martínez, Teresa; García García, Isidoro (MDPI, 2024)Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective ... -
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source
Ogawa, Minami; Moreno-García, Jaime; Joseph, Lucy C. M.; Mauricio, Juan C.; Moreno, Juan; García-Martínez, Teresa (MDPI, 2021)Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were ... -
Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review
Román Camacho, Juan Jesús; García Mauricio, Juan Carlos; Santos-Dueñas, Inés María; García-Martínez, Teresa; García García, Isidoro (Wiley, 2024)Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and ... -
Rutas metabólicas importantes en la formación de velo de flor
Moreno-García, Jaime; Mauricio, Juan C.; Moreno, Juan J.; López de Lerma Extremera, M. Nieves; Peinado Amores, Rafael; García-Martínez, Teresa (Universitat Rovira i Virgili, 2015)La crianza biológica de los vinos tipo Sherry es un proceso que se caracteriza por la formación y mantenimiento sobre la superficie del vino de una película (biofilm) de levaduras llamada “velo de flor” que aporta el ... -
The effect of yeast, sugar and sulfur dioxide on the volatile compounds in wine
Martín-García, Francisco José; Palacios-Fernández, Sandra; López de Lerma, Nieves; García-Martínez, Teresa; Mauricio, Juan C.; Peinado, Rafael A. (MDPI, 2023)This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The ...