Browsing by Author "Barrio Galán, Rubén del"

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    • Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of ... 
      Úbeda, Cristina; Lambert Royo, María Ignacia; Gil i Cortiella, Mariona; Barrio Galán, Rubén del; Peña Neira, Álvaro Iván (MDPI, 2021)
      The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition ...
    • Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide ... 
      Barrio Galán, Rubén del; Cáceres Mella, Alejandro; Medel Maraboli, Marcela; Peña Neira, Álvaro (Society of Chemical Industry, 2015)
      BACKGROUND: The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent ...
    • The diversity of effects of yeast derivatives during sparkling wine aging 
      Lambert Royo, María Ignacia; Ubeda, Cristina; Barrio Galán, Rubén del; Sieczkowski, Nathalie; Canals, Joan Miquel; Peña Neira, Alvaro Iván; Gil i Cortiella, Mariona (Elsevier, 2022)
      This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived products; dry inactivated yeast from ...