190 results on '"González-Arenzana, Lucía"'
Search Results
2. Plasma Activated Water for wine barrels disinfection
3. Wine corks decontamination using plasma activated water
4. Influence of microbial population on the characteristics of carbonic maceration wines
5. Application of atmospheric pressure cold plasma to sanitize oak wine barrels
6. Use of glutathione in the winemaking of white grape varieties
7. List of contributors
8. Plasma Activated Water for wine barrels disinfection
9. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
10. Treatment of Oak Wood with Plasma Activated Water (Paw): Microbial Inactivation and Wine Quality Implications
11. Plasma Activated Water for Wine Barrels Disinfection
12. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels
13. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality
14. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
15. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation
16. Impact of Pulsed Electric Field Treatment on Must and Wine Quality
17. Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
18. Phenylalanine and urea foliar application: Effect on grape and must microbiota
19. Biodiversity ofSaccharomyces cerevisiaeYeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
20. Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
21. Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
22. Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration
23. Inactivation of wine-associated microbiota by continuous pulsed electric field treatments
24. Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages
25. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages
26. Screening of enzymatic activities within different enological non-Saccharomyces yeasts
27. Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains
28. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods
29. Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
30. Dynamics of Indigenous Lactic Acid Bacteria Populations in Wine Fermentations from La Rioja (Spain) During Three Vintages
31. Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents
32. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
33. Influence of the temperature and the origin ofCO 2(anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
34. Chapter 3 - Use of glutathione in the winemaking of white grape varieties
35. Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
36. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
37. Forest material treatment by PAW
38. Impact of Pulsed Electric Field Treatment on Must and Wine Quality
39. Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines
40. Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods
41. Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood
42. Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja
43. Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration.
44. Bioprotective Effect of a Torulaspora delbrueckii / Lachancea thermotolerans -Mixed Inoculum in Red Winemaking.
45. Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity
46. Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition
47. Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality
48. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
49. Effect of the atmospheric pressure cold plasma treatment on Tempranillo Red wine quality in batch and flow systems
50. Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.