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Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition
(Elsevier, 2016)
In this data article, an OFFGEL fractionator coupled to LTQ Orbitrap
XL MS equipment and a SGD filtering were used to detect in a
biofilm-forming flor yeast strain, the maximum possible number of
stress proteins under ...
Flor Yeast: New Perspectives Beyond Wine Aging
(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 ...
Rutas metabólicas importantes en la formación de velo de flor
(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 ...
Alternativas a la elaboración artesanal de vinos dulces de uva Pedro Ximénez pasificada
(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 ...
Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation
(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 ...
First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production
(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 ...
Desarrollo de lecciones sobre reactores químicos y biológicos en la plataforma Moodle
(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 ...
Proteomic and metabolomic study of wine yeasts in free and immobilized formats, subjected to different stress conditions
(Universidad de Córdoba, UCOPress, 2017)
The aroma of wine is the first sensory perception that
affects its quality. The knowledge acquired to date ensures
that the unique aroma of a specific wine is the result of the
sensation that in our sense of smell cause ...
Chemometric differentiation of white wines from a low-aromatic grape obtained by spontaneous fermentation, enriched with non-Saccharomyces, or with a high-Glutathione-producing Saccharomyces yeast
(MDPI, 2023)
This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective ...