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Ruiz Ruiz, Javier ; Kiene, Florian ; Belda, Ignacio ; Fracassetti, Daniela ; Marquina Díaz, Domingo ; Navascués, Eva ; Calderón, Fernando ; Benito, Angel ; Rauhut, Doris ; Santos de la Sen, Antonio ; Benito, Santiago | Springer | 2019-08-03Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compound[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz, Javier ; Beisert, Beata ; Navascués, Eva ; Marquina Díaz, Domingo ; Calderón, Fernando ; Rauhut, Doris ; Benito, Santiago ; Santos de la Sen, Antonio | Elsevier | 2017-09-18In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinct[...]texto impreso
Ruiz Ruiz, Javier ; Celis, Miguel de ; Toro, María de ; Mendes Ferreira, Ana ; Rauhut, Doris ; Santos de la Sen, Antonio ; Belda Aguilar, Ignacio | Elsevier | 2020-09-18Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during f[...]
