Artículos publicados por investigadores de la UR en:
European Food Research and Technology

Encontrados 23 registros. 1 de 2
Título Autores Año
Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines

2018
Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods

González Arenzana, LucíaSantamaría Aquilué, María PilarGutiérrez Viguera, Ana RosaLópez Alfaro, Isabel; López, R.;  2017
Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

Garijo Jiménez, María del PatrocinioGutiérrez Viguera, Ana RosaSantamaría Aquilué, María PilarGonzález Arenzana, LucíaLópez Alfaro, IsabelGarde Cerdán, TeresaOlarte Martínez, CarmenSanz Cervera, Susana; López R.;  2017
Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

Garijo Jiménez, María del PatrocinioGutiérrez Viguera, Ana RosaSantamaría Aquilué, María PilarGonzález Arenzana, LucíaLópez Alfaro, IsabelGarde Cerdán, TeresaOlarte Martínez, CarmenSanz Cervera, Susana; López, R.;  2016
Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

Texto completo open access 
Zarazaga Chamorro, MyriamTorres Manrique, CarmenRuiz Larrea, Fernanda; Barbosa Portugal, Cauré; Saenz, Y.; Rojo-Bezares, B.; Cacho, J.;  2014
Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis

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Garijo Jiménez, María del PatrocinioGonzález Arenzana, LucíaLópez Alfaro, IsabelGarde Cerdán, TeresaSantamaría Aquilué, María PilarGutiérrez Viguera, Ana Rosa; Lopez, R.;  2014
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

Texto completo open access 
Martínez Lapuente, Leticia Guadalupe Mínguez, ZenaidaAyestarán Iturbe, Belén; Perez-Magarino S.; Ortega-Heras M.;  2013
Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage

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Guadalupe Mínguez, ZenaidaHernández Martín, ZenaidaAyestarán Iturbe, Belén; Martínez-Pinilla, Olga;  2013
Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception

Echávarri Granado, José FedericoFernández Zurbano, PurificaciónSáenz Navajas, María Pilar; Ferreira, Vicente;  2011
Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period

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Garijo Jiménez, María del PatrocinioSantamaría Aquilué, María PilarLópez Ocón, ElenaOlarte Martínez, CarmenSanz Cervera, SusanaGutiérrez Viguera, Ana Rosa; López, Rosario Lucas;  2011
Rapid molecular methods for enumeration and taxonomical identification of acetic acid bacteria responsible for submerged vinegar production.

Ruiz Larrea, FernandaTorres Manrique, CarmenFernández Pérez, María del RocíoSanz Cervera, Susana 2010
Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations.

Gutiérrez Viguera, Ana RosaSantamaría Aquilué, María PilarLópez Alfaro, IsabelGarijo Jiménez, María del PatrocinioTenorio Rodríguez, María CarmenLópez Ocón, ElenaLópez Martín, Rosa 2010
Genetic typification by Pulsed Field Gel Electrophoresis (PFGE) and Randomly Amplified Polymorphic DNA (RAPD) of wild Lactobacillus plantarum and Oenococcus oeni wine strains

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Torres Manrique, CarmenLópez Alfaro, IsabelRuiz Larrea, Fernanda 2008
Changes in the color components and phenolic content of red wines from Vitis Vinífera L. Cv. "Tempranillo" during vinification and aging

Ayestarán Iturbe, BelénGuadalupe Mínguez, Zenaida 2008
Detection of Clostridium botulinum neurotoxin coding genes: analysis of PCR products by real time versus capillary gel electrophoresis methods

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González García, Ramón; Sánchez Hernández, Laura; Cifuentes, Alejandro; Jiménez, Begoña; Mateo, Rafael;  2008
Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations.

Santamaría Aquilué, María PilarLópez Rituerto, EvaGutiérrez Viguera, Ana RosaGarijo Jiménez, María del PatrocinioLópez Martín, Rosa 2008
Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

Texto completo open access 
Garde Cerdán, Teresa; Marselles-Fontanet A.R.; Arias-Gil M.; Ancin-Azpilicueta C.; Martin-Belloso O.;  2008
Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations

Torres Manrique, CarmenTenorio Rodríguez, María CarmenLópez Alfaro, IsabelZarazaga Chamorro, MyriamDizy Soto, Marta María InésRuiz Larrea, Fernanda 2007
The magnitude of copigmentación in the colour of aged red wines made in the Canary Islands

Echávarri Granado, José Federico; Carrillo-López, M.; Darias-Martín, J.; Díaz Romero, C.;  2007
Differentiation of "claret", rosé, red and blend wines based on the content of volatile compounds by headspace solid-phase microextration and gas chromatography.

Cabredo Pinillos, SusanaCedrón Fernández, María TrinidadSáenz Barrio, María Cecilia 2007