Listar Departamento de Química Agrícola, Edafología y Microbiología por autor "54fb5ec8-d395-4af3-8070-caeaf210268d"
Mostrando ítems 1-11 de 11
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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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ...