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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 Ruiz, Javier ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Elsevier | 2016-05-16The development of a selective medium for the rapid differentiation of yeast species with increased aromatic thiol release activity has been achieved. The selective medium was based on the addition of S-methyl-L-cysteine (SMC) as ?-lyase substra[...]texto impreso
Alonso Conde, Rafael Alejandro ; Celis Rodríguez, Miguel de ; Ruiz Ruiz, Javier ; Vicente Sánchez, Javier ; Navascués, Eva ; Acedo, Alberto ; Ortiz-Álvarez, Rüdiger ; Belda, Ignacio ; Santos de la Sen, Antonio ; Gómez Flechoso, María Angeles ; Marquina Díaz, Domingo | MDPI | 2019-08-29In winemaking processes, there is a current tendency to develop spontaneous fermentations taking advantage of the metabolic diversity of derived from the great microbial diversity present in grape musts. This enological practice enhances wine co[...]texto impreso
Ruiz Ruiz, Javier ; Ortega Pérez, Nora ; Martín-Santamaría, M. ; Acedo, Alberto ; Marquina Díaz, Domingo ; Pascual, Olga ; Rozès, Nicolás ; Zamora, Fernando ; Santos de la Sen, Antonio ; Belda Aguilar, Ignacio | Elsevier | 2019-09-16The microbial diversity of wine alcoholic fermentation is not restricted to the presence and activity of Saccharomyces yeast strains. Some non-Saccharomyces species have been described as part of the fermentative microbiota, specially found in t[...]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[...]texto impreso
Belda Aguilar, Ignacio ; Blázquez Conchillo, Lorena ; Ruiz Ruiz, Javier ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Elsevier | 2016-04-16Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process, releasing more color and flavor compounds entrapped in grape skin, facilitating the l[...]texto impreso
Vicente Sánchez, Javier ; Ruiz Ruiz, Javier ; Belda Aguilar, Ignacio ; Benito Vázquez, Iván ; Marquina Díaz, Domingo ; Calderón, Fernando ; Santos de la Sen, Antonio ; Benito, Santiago | MDPI | 2020-07-13Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classica[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz Ruiz, Javier ; Alastruey-Izquierdo, Ana ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Frontiers Media | 2016-01-20Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts makes them a useful tool for increasing the final organoleptic characteristics of wines [...]
