Browsing by Author "Barrio Galán, Rubén del"

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Artículo

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 ...
Artículo

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 ...
Artículo

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of ...

Ubeda, Cristina; Kania-Zelada, Ingeborg; Barrio Galán, Rubén del; Medel Marabolí, Marcela; Gil, Mariona; Peña Neira, Álvaro (Elsevier Ltd, 2019)

© 2018 Elsevier Ltd One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of ...
Artículo

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 ...