Evaluation of compartmentalization systems to study microbial interactions [PDF]
Scientific ReportsWith some exceptions, wine fermentation has increasingly relied on the use of Saccharomyces cerevisiae starters since the last decades of the past century.
Miguel Mejias-Ortiz +3 more
doaj +2 more sources
Especialización en baja calidad: España y el mercado internacional del vino, 1950-1990. [PDF]
, 2012 Este artículo estudia los mercados interior e internacional del vino español en el periodo 1950- 1990, mercados que ofrecieron incentivos escasos para la modernización del sector y la inversión en calidad.
Fernández, Eva
core +2 more sources
Protein Biosynthesis and Carbon Catabolite Repression Are Transcriptionally Upregulated in Saccharomyces cerevisiae by Extracellular Fractions From Several Wine Yeast Species [PDF]
Microbial BiotechnologyNon‐Saccharomyces yeast species are increasingly used in winemaking in combination with Saccharomyces cerevisiae to modulate sensory attributes or as processing aids.
Miguel Mejias‐Ortiz +3 more
doaj +2 more sources
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines
Fermentation, 2021 An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used ...
Eleonora Barone +10 more
doaj +1 more source
BIO Web of Conferences, 2023 The effects of climate change on the cycle of plants are indisputable, in fact one of the most evident reactions to the increase in temperatures is the shortening of the duration of the phenological phases which, moreover, occur considerably earlier than
Sparacio Antonio, Sparla Salvatore
doaj +1 more source
Fermentation, 2021 Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging.
Ana María Mislata +6 more
doaj +1 more source
El viñedo y el vino entre 1995 y 2019
Cuadernos de Investigación Geográfica, 2023 La producción de vino supera su consumo de manera sistemática a escala mundial, lo que explica que el mercado del vino sea muy exigente, competitivo y cada vez más internacional.
Teodoro Lasanta +2 more
doaj +1 more source
Strategies for the improvement of fruit set in Vitis vinifera L. cv. ‘Carménère’ through different foliar biostimulants in two different locations [PDF]
Ciência e Técnica Vitivinícola, 2018 ‘Carménère’ is an important grapevine variety cultivated in Chile, which exhibits a high tendency to fruitlet abscission and “millerandage”, reproductive disorders that seriously affect plant productivity.
Gutiérrez-Gamboa Gastón +3 more
doaj +1 more source
The Grapevine Microbiome to the Rescue: Implications for the Biocontrol of Trunk Diseases
Plants, 2022 Grapevine trunk diseases (GTDs) are one of the most devastating pathologies that threaten the survival and profitability of vineyards around the world. Progressive banning of chemical pesticides and their withdrawal from the market has increased interest
Rebeca Cobos +5 more
doaj +1 more source
Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products
Foods, 2020 The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork ...
Ana Maria Mislata +2 more
doaj +1 more source