Listar ceiA3 por autor "4f25c5f9-f3ed-4392-b374-33d20c7ec505"
Mostrando ítems 1-6 de 6
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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 ... -
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 Proteome Analysis of a Flor Yeast Strain under Biofilm Formation
Moreno-García, Jaime; Mauricio, Juan Carlos; Moreno, Juan; García-Martínez, Teresa (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 ... -
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 ... -
Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis
Vararu, Florin; Moreno-García, Jaime; Cotea, Valeriu V.; Moreno, Juan (Institute of Grapevine Breeding Geilweilerhof, 2015)Fifty-one aroma compounds in musts from 'Muscat Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro Ximénez' white grapes have been determined, three of them identified for the first time in grapes. Two fingerprints for ...