ListarDepartamento de Química Agrícola, Edafología y Microbiología por tema "Flor yeast"

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    • 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 ...

    • 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 ...