Listar Departamento de Química Agrícola, Edafología y Microbiología por autor "34503572-3995-409f-b963-ae67f67c2ebf"

Mostrando ítems 1-4 de 4

    • 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 ...

    • Metabolomics of red wines aged traditionally, with chips or staves 

      Dumitriu, Georgina-Diana; Sánchez-Suárez, Fernando; Peinado, Rafael A.; Cotea, Valeriu V.; López de Lerma Extremera, M. Nieves; Gabur, Iulian; Simioniuc, Violeta (MDPI, 2024)
      Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines ...

    • 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 ...

    • Use of non-Saccharomyces yeast to enhance the acidity of wines produced in a warm climate region: effect on wine composition 

      Sánchez-Suárez, Fernando; Peinado, Rafael A. (MDPI, 2024)
      One of the most notable effects of climate change, especially in warm regions, is the decrease in acidity (i.e., increase in pH) of wines and a reduction in their aromatic profile. To address this issue, must from a white ...