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Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine

Berbegal, Carmen; Polo, Lucía; García Esparza, Mª José; Lizama Abad, Victoria; Ferrer, Sergi; Pardo, Isabel (Elsevier, 2019-04)

[EN] Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the ...
Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms

García-Ríos, Estéfani; Ruiz Rico, María; Guillamón Navarro, José Manuel; Pérez-Esteve, Édgar; Barat Baviera, José Manuel (Elsevier, 2018)

[EN] Wine, as a fermented drink, is considered a microbiologically safe beverage, but the growth of spoilage microorganisms can cause economic damage. As a new preservative process, the application of immobilised essential ...
Toxicological implications of amplifying the antibacterial activity of gallic acid by immobilisation on silica particles: a study on C. elegans

Verdú, Samuel; Ruiz Rico, María; Pérez Jiménez, Alberto José; Barat Baviera, José Manuel; Talens Oliag, Pau; Grau Meló, Raúl (Elsevier, 2020-11)

[EN] Immobilisation of natural compounds on solid supports to amplify antimicrobial properties has reported successful results, but modifications to physico-chemical properties can also imply modifications from a toxicological ...

Mostrando ítems 1-3 de 3