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Accumulation of volatile compounds during ageing of two red wines with different composition
Abstract This work studied the influence of the composition of wine on the evolution of oak compounds and on esters in red wines aged in American oak barrels. For this purpose, two of the mostExpand
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Changes in the concentration of volatile oak compounds and esters in red wine stored for 18 months in re‐used French oak barrels
Studies were made of changes in concentration of oak-wood-derived volatiles and the evolution of esters in red wine during storage in twice-used French oak barrels. Wine samples were taken after 8,Expand
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Influence of Yeast Strain on Biogenic Amines Content in Wines: Relationship with the Utilization of Amino Acids during Fermentation
The presence of amines in wine, in high concentrations, can produce a negative impact on the aroma of the product and, in some cases, detrimental health effects. Several factors influence the contentExpand
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Changes in amine concentrations during aging of red wine in oak barrels.
This investigation studied the evolution of amines in red wines made with Merlot variety, during aging in American oak barrels (Quercus alba) and in French oak barrels (Quercus sessilis) from theExpand
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Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae
The utilization of nitrogen compounds in garnacha must inoculated with two Saccharomyces cerevisiae killer strains (ICV D47, ICV K1M) was studied. These samples were compared with control mustExpand
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Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación
Se ha estudiado el efecto de la sedimentacion estatica de los mostos garnacha y Viura en la concentracion de acidos grasos del mosto, y su evolucion durante la fermentacion. Los resultados seExpand
Utilización de compuestos nitrogenados en la fermentación de mostos garnacha y chardonnay inoculados con distintas cepas de "saccharomyces cerevisiae": contenido de aminas biógenas en los vinos
En la presente Tesis Doctoral se estudia la influencia de tres cepas de levadura (Na33,D47 y K1M), pertenecientes a la especie Saccharomyces cerevisiae, en la evolucion de los compuestos nitrogenadosExpand
Influencia de la composición en ácidos grasos de un mosto clarificado en la utilización de aminoácidos durante la fermentación
El objeto de este estudio es observar la influencia de la utilizacion de acidos grasos en el consumo de aminoacidos libres. La muestra utilizada fue mosto de Vitis vinifera var. Viura clarificado porExpand
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