Sparkling wine
noviembre 2023
Differentiation through E-Nose and GC-FID data modeling of rosé sparkling wines elaborated via Traditional and Charmat methods
Muñoz-Castells, Raquel; Modesti, Margherita; Moreno-García, Jaime; Rodríguez-moreno, María; Catini, Alexandro; Capuano, Rosamaria; Di Natale, Corrado; Bellincontro, Andrea; Moreno-Vigara, Juan Jose
junio 2023
Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production
González-Jiménez, Mari Carmen; García-Mauricio, Juan Carlos; Moreno-García, Jaime; Puig-Pujol, Anna; Moreno-Vigara, Juan Jose; García-Martínez, María Teresa
septiembre 2021
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
Rafael Martínez-García, Juan Carlos Mauricio, Teresa García-Martínez, Rafael A. Peinado, Juan Moreno
enero 2021
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
Rafael Martínez-García, Juan Moreno, Andrea Bellincontro, Luna Centioni, Anna Puig-Pujol, Rafael A. Peinado, Juan Carlos Mauricio, Teresa García-Martínez
agosto 2020
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno Juan Carlos Mauricio
agosto 2020
A differential proteomic approach to characterize the cellwall adaptive response to CO2 overpressure during sparkling wine-making process
Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez
agosto 2020
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
Juan A. Porras-Agüera, Juan J. Román-Camacho, Jaime Moreno-García, Juan C. Mauricio, Juan Moreno, Teresa García-Martínez
marzo 2020
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
Maria del Carmen González-Jiménez, Jaime Moreno-García, Teresa García-Martínez, Juan José Moreno, Anna Puig-Pujol, Fina Capdevilla, Juan Carlos Mauricio
marzo 2020
Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
Rafael Martínez-García; Yenifer Roldán-Romero; Juan Moreno; Anna Puig-Pujol; Juan Carlos Mauricio; Teresa García-Martínez
noviembre 2019
First proteomic approach to identify cell death biomarkers in wine yeasts during sparkling wine production
Porras-Agüera, J.A., Moreno-García, J., Mauricio, J.C., Moreno, J., García-Martínez, T.
