Departamento de Química Agrícola, Edafología y Microbiología

 

En esta Comunidad se recogen los documentos generados por el Departamento de Química Agrícola, Edafología y Microbiología y que cumplen los requisitos de Copyright para su difusión en acceso abierto.

Este departamento cambia su denominación en 2020, anteriormente: Química Agrícola y Edafología

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  • Aroma composition of wines produced from grapes treated with organic amendments 

    Palenzuela, María del Valle; López de Lerma Extremera, M. Nieves; Sánchez-Suárez, Fernando; Martínez García, Rafael; Peinado, Rafael A.; Rosal, Antonio (MDPI, 2023)
    The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the ...

  • 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 ...

  • 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 ...

  • 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 ...

  • 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 ...

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