Articles producció científica> Bioquímica i Biotecnologia

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

  • Datos identificativos

    Identificador: imarina:9367070
    Handle: https://hdl.handle.net/20.500.11797/imarina9367070
    Autores:
    Giménez PJust-Borras ASolé-Clua IGombau JHeras JMSieczkowski NCanals JMZamora F
    Resumen:
    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

  • Otros:

    Autor según el artículo: Giménez P; Just-Borras A; Solé-Clua I; Gombau J; Heras JM; Sieczkowski N; Canals JM; Zamora F
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Canals Bosch, Joan Miquel / Giménez Gil, Pol / Gombau Roigé, Jordi / Just Borràs, Arnau / Zamora Marín, Fernando
    Resumen: 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
    Áreas temáticas: Química Planejamento urbano e regional / demografia Interdisciplinar Ciências ambientais Ciências agrárias i Biotecnología Administração pública e de empresas, ciências contábeis e turismo
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del 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 del autor: 0000-0002-4213-3528 0000-0003-1989-2574 0000-0002-7720-3733 0000-0002-7720-3733 0000-0001-9881-5061
    Fecha de alta del registro: 2024-05-18
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://link.springer.com/article/10.1007/s00217-023-04229-6
    Referencia al articulo segun fuente origial: Bio Web Of Conferences. 56
    Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1051/bioconf/20235602004
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Tipo de publicación: Proceedings Paper

  • Palabras clave:

    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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