ListarDpto. Anatomía Patológica, Microbiología, Medicina Preventiva y Salud Pública, Medicina Legal y Forense por tema "3309 Tecnología de Los Alimentos"

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Effect of yeast derivatives and β-glucanases on ageing over lees process of tempranillo red sparkling wine

Moyano Gracia, Raúl ; Vila Crespo, Josefina María ; Ruipérez Prádanos, Violeta ; Rodríguez Nogales, José Manuel ; Fernández Fernández, Encarnación (2023)
Entrapment of glucose oxidase and catalase in silica–calcium–alginate hydrogel reduces the release of gluconic acid in must

Bosque Fernández, David del; Vila Crespo, Josefina María ; Ruipérez Prádanos, Violeta ; Fernández Fernández, Encarnación ; Rodríguez Nogales, José Manuel (2023)
Impact of ageing on ultrasound-treated lees on volatile composition and sensory properties of red sparkling base wine

Blanco Huerta, Coro; Fernández Fernández, Encarnación ; Vila Crespo, Josefina María ; Ruipérez Prádanos, Violeta ; Moyano Gracia, Raúl ; Rodríguez Nogales, José Manuel (2023)
Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

López Enríquez, Lorena; Vila Crespo, Josefina María ; Rodríguez Nogales, José Manuel ; Fernández Fernández, Encarnación ; Ruipérez Prádanos, Violeta (2023)
Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents

López Enríquez, Lorena; Vila Crespo, Josefina María ; Rodríguez Nogales, José Manuel ; Fernández Fernández, Encarnación ; Ruipérez Prádanos, Violeta (2023)
Silica-calcium-alginate hydrogels for the co-immobilization of glucose oxidase and catalase to reduce the glucose in grape must

Bosque Fernández, David del; Vila Crespo, Josefina María ; Ruipérez Prádanos, Violeta ; Fernández Fernández, Encarnación ; Rodríguez Nogales, José Manuel (2023)

ListarDpto. Anatomía Patológica, Microbiología, Medicina Preventiva y Salud Pública, Medicina Legal y Forense por tema "3309 Tecnología de Los Alimentos"

Effect of yeast derivatives and β-glucanases on ageing over lees process of tempranillo red sparkling wine ﻿

Entrapment of glucose oxidase and catalase in silica–calcium–alginate hydrogel reduces the release of gluconic acid in must ﻿

Impact of ageing on ultrasound-treated lees on volatile composition and sensory properties of red sparkling base wine ﻿

Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae ﻿

Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents ﻿

Silica-calcium-alginate hydrogels for the co-immobilization of glucose oxidase and catalase to reduce the glucose in grape must ﻿

Effect of yeast derivatives and β-glucanases on ageing over lees process of tempranillo red sparkling wine

Entrapment of glucose oxidase and catalase in silica–calcium–alginate hydrogel reduces the release of gluconic acid in must

Impact of ageing on ultrasound-treated lees on volatile composition and sensory properties of red sparkling base wine

Modulation of the aromatic profile of verdejo wine through sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae

Non-saccharomyces yeasts from organic vineyards as spontaneous fermentation agents

Silica-calcium-alginate hydrogels for the co-immobilization of glucose oxidase and catalase to reduce the glucose in grape must