Encontrados 20 documentos, a visualizar página 1 de 2
Effect of malolactic fermentation on the volatile profile of wines
Moreira, N.; Ruão, P.; Couto, J. A.; Vasconcelos, I.; Pinho, P. Guedes de
Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspo...
Moreira, N.; Pina, C.; Mendes, F.; Couto, J.A.; Hogg, T.; Vasconcelos, I.This work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition of red wine. Red grape must vinifications of 100 l were performed and an inoculated fermentation with H. guilliermondii was compared to a spontaneous fermentation. The presence of apiculate yeasts was observed ...
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, F.M.; Couto, J.A.; Figueiredo, A.R.; Tóth, I.V.; Rangel, A.O.S.S.; Hogg, T.A.The aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of lactic acid bacteria from wine. Several phenolic acids were tested for their effects on the cell membrane of Oenococcus oeni and Lactobacillus hilgardii by measuring potassium and phosphate efflux, proton influx and by assessing culture viability employing a fluorescence technique based on membrane integrity. T...
The influence of pH, malic acid and glucose on the production of volatile pheno...
Silva, I. S.; Campos, F. M.; Hogg, T. A.; Couto, J. A.
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, F. M.; Couto, J. A.; Figueiredo, A. R.; Tóth, I. V.; Rangel, A. O. S. S.; Hogg, T. A.
Use of chemical probes to detect cellular targets for phenolic acids in wine la...
Araújo, A. F.; Rocha, I. G.; Campos, F. M.; Couto, J. A.; Hogg, T. A.
Influence of phenolic compounds on glucose and organic acids metabolism of wine...
Bilé, T. I.; Sá, F. S.; Campos, F. M.; Figueiredo, A. R.; Couto, J. A.; Hogg, T. A.
Fluorimetric detection of cell membrane lesions in wine lactic acid bacteria ex...
Moreira, J. M.; Reis, O. A.; Campos, F. M.; Tóth, I. V.; Figueiredo, A. R.; Couto, J. A.; Rangel, A. O. S. S.; Hogg, T. A.
A simple cultural method for the presumptive detection of the yeasts Brettanomy...
Couto, J. A.; Barbosa, A.; Hogg, T.The development of a simple and reliable procedure, compatible with routine use in wineries, for the presumptive detection of Brettanomyces/Dekkera from wine and wine-environment samples. Methods and Results: The method of detection of these yeasts employs a selective enrichment medium. The medium contains glucose (10 g l⁻¹1) as carbon and energy source, cycloheximide (20 mg l⁻¹1) to prevent growth of Saccharom...
Studies on the production of 4-Ethylphenol by Dekkera spp. yeasts
Coelho, A.L.; Campos, F.M .; Ferreira, A.C.; Couto, J. A.; Hogg, T. A.
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