Articles producció científica> Bioquímica i Biotecnologia

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

  • Dades identificatives

    Identificador: imarina:9367070
    Handle: https://hdl.handle.net/20.500.11797/imarina9367070
    Autors:
    Giménez PJust-Borras ASolé-Clua IGombau JHeras JMSieczkowski NCanals JMZamora F
    Resum:
    This communication studies some possible strategies to reduce or even to replace sulfur dioxide in winemaking. Specifically, the aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with very high level of glutathione, and of a selected non-Saccharomyces yeast, Metschnikowia pulcherrima strain in comparison with sulfur dioxide. © The Author(s), published by EDP Sciences

  • Altres:

    Autor segons l'article: Giménez P; Just-Borras A; Solé-Clua I; Gombau J; Heras JM; Sieczkowski N; Canals JM; Zamora F
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Gombau Roigé, Jordi / Just Borràs, Arnau / Zamora Marín, Fernando
    Resum: This communication studies some possible strategies to reduce or even to replace sulfur dioxide in winemaking. Specifically, the aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with very high level of glutathione, and of a selected non-Saccharomyces yeast, Metschnikowia pulcherrima strain in comparison with sulfur dioxide. © The Author(s), published by EDP Sciences
    Àrees temàtiques: Química Planejamento urbano e regional / demografia Interdisciplinar Ciências ambientais Ciências agrárias i Biotecnología Administração pública e de empresas, ciências contábeis e turismo
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: jordi.gombau@urv.cat fernando.zamora@urv.cat jmcanals@urv.cat pol.gimenez@estudiants.urv.cat pol.gimenez@estudiants.urv.cat arnau.just@urv.cat jordi.gombau@urv.cat
    Identificador de l'autor: 0000-0002-4213-3528 0000-0003-1989-2574 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9881-5061
    Data d'alta del registre: 2024-05-18
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://link.springer.com/article/10.1007/s00217-023-04229-6
    Referència a l'article segons font original: Bio Web Of Conferences. 56
    Referència de l'ítem segons les normes APA: Giménez P; Just-Borras A; Solé-Clua I; Gombau J; Heras JM; Sieczkowski N; Canals JM; Zamora F (2023). Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning.
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.1051/bioconf/20235602004
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2023
    Tipus de publicació: Proceedings Paper

  • Paraules clau:

    Química
    Planejamento urbano e regional / demografia
    Interdisciplinar
    Ciências ambientais
    Ciências agrárias i
    Biotecnología
    Administração pública e de empresas, ciências contábeis e turismo

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