Eva Navascues - Academia.edu (original) (raw)
Papers by Eva Navascues
Cette etude a pour but de determiner la capacite metabolique de deux souches selectionnees de Sac... more Cette etude a pour but de determiner la capacite metabolique de deux souches selectionnees de Saccharomyces cerevisiae a produire de l'acide L(-) malique au cours de la fermentation alcoolique, d'etudier l'influence du pH du mout et de la temperature de la fermentation sur cette biosynthese. Les resultats des tests de fermentation realises a differents niveaux de pH montrent que la synthese d'acide malique est plus importante a pH eleve (ici pH 3.48, valeur theorique des mouts des regions chaudes). En ce qui concerne l'effet de la temperature de fermentation, la valeur optimale d'acide malique est formee a 15°C (temperature de fermentation des vins blancs), alors que des taux inferieurs sont produits a 10°C et 20°C. Il serait interessant de tester ces levures productrices d'acide L(-) malique a grande echelle, c'est-a-dire dans les chais, car ces levures pourraient s'averer utiles pour corriger l'acidite faible des mouts des regions chaudes.
Tierras de Castilla y León: Agricultura, 2020
III Workshop on Disruptive Information and Communication Technologies for Innovation and Digital Transformation, 2022
Spain is the EU country with the largest area of cultivated vineyards. However, it experiences a ... more Spain is the EU country with the largest area of cultivated vineyards. However, it experiences a phenomenon of disaggregation and smallholdings, making it complicated for winegrowers to invest in technifica
International Journal of Food Microbiology, Aug 1, 2022
Three files have been uploaded, corresponding with the three parts of this program. The second pa... more Three files have been uploaded, corresponding with the three parts of this program. The second part is developed in R and the other two (first and third parts) in Python. The first part selects each lane in the digitalized electrophoresis gel and extracts its intensity signal spectrum. The second part identifies the most important peak in the spectrum (each band of the line). The third part compares the bands of each line, identifying the isolates that belongs to the same strain.
Fems Yeast Research, Dec 9, 2022
The study performed sequential fermentations of red grape juice using several strains of Lachance... more The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real alternatives to soften the impact of climate change in winemaking. The L. thermotolerans strains included three commercially available strains and two wine-related natural isolates. L. thermotolerans showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, or ethanol concentrations as well as in the volatile profile. S. cerevisiae clearly produced some volatile compounds in higher amounts than the studied L. thermotolerans strains while others showed the opposite effect. Sequential fermentations involving any of the studied strains of L. thermotolerans with S. cerevisiae showed an increased volatile profile compared to the S. ceresisiae single fermentation, highlighting the synergic effect between the studied species.
Springer eBooks, 2019
In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking d... more In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp. For several years, non-Saccharomyces were forgotten at industrial level, and even some of them were considered as spoilage microorganisms. Non-Saccharomyces only played a significant role in limited productions that perform spontaneous fermentations following organic polities. However, during the last decade, several researchers have proved numerous non-Saccharomyces to be able to improve wine quality and to solve some modern enology challenges. Some of the factors that can improve are acidity, aromatic complexity, glycerol content, ethanol reduction, mannoproteins, anthocyanins, and polysaccharide concentrations. They can also decrease the concentrations of unwanted compounds that affect food safety, such as ochratoxin A, ethyl carbamate, and biogenic amines. Due to all those scientific advances, the main manufacturers have just started to commercialize dry non-Saccharomyces such as Torulaspora delbrueckii, Schizosaccharomyces pombe, Metschnikowia pulcherrima, Lachancea thermotolerans, and Pichia kluyveri. Other non-Saccharomyces species with special enology abilities such as Candida zemplinina, Kloeckera apiculata, Hanseniaspora vineae, Hanseniaspora uvarum, C. stellata, Kazachstania aerobia, or Schizosaccharomyces japonicus could follow a similar progress. The aim of the chapter is to show which are the main abilities and advantages of these non-Saccharomyces in modern winemaking.
International Journal of Food Microbiology, Jun 1, 2023
Fermentation, Feb 11, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
HAL (Le Centre pour la Communication Scientifique Directe), May 29, 2018
HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific re... more HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution-ShareAlike| 4.0 International License
Cette etude a pour but de determiner la capacite metabolique de deux souches selectionnees de Sac... more Cette etude a pour but de determiner la capacite metabolique de deux souches selectionnees de Saccharomyces cerevisiae a produire de l'acide L(-) malique au cours de la fermentation alcoolique, d'etudier l'influence du pH du mout et de la temperature de la fermentation sur cette biosynthese. Les resultats des tests de fermentation realises a differents niveaux de pH montrent que la synthese d'acide malique est plus importante a pH eleve (ici pH 3.48, valeur theorique des mouts des regions chaudes). En ce qui concerne l'effet de la temperature de fermentation, la valeur optimale d'acide malique est formee a 15°C (temperature de fermentation des vins blancs), alors que des taux inferieurs sont produits a 10°C et 20°C. Il serait interessant de tester ces levures productrices d'acide L(-) malique a grande echelle, c'est-a-dire dans les chais, car ces levures pourraient s'averer utiles pour corriger l'acidite faible des mouts des regions chaudes.
Tierras de Castilla y León: Agricultura, 2020
III Workshop on Disruptive Information and Communication Technologies for Innovation and Digital Transformation, 2022
Spain is the EU country with the largest area of cultivated vineyards. However, it experiences a ... more Spain is the EU country with the largest area of cultivated vineyards. However, it experiences a phenomenon of disaggregation and smallholdings, making it complicated for winegrowers to invest in technifica
International Journal of Food Microbiology, Aug 1, 2022
Three files have been uploaded, corresponding with the three parts of this program. The second pa... more Three files have been uploaded, corresponding with the three parts of this program. The second part is developed in R and the other two (first and third parts) in Python. The first part selects each lane in the digitalized electrophoresis gel and extracts its intensity signal spectrum. The second part identifies the most important peak in the spectrum (each band of the line). The third part compares the bands of each line, identifying the isolates that belongs to the same strain.
Fems Yeast Research, Dec 9, 2022
The study performed sequential fermentations of red grape juice using several strains of Lachance... more The study performed sequential fermentations of red grape juice using several strains of Lachancea thermotolerans and one strain of Saccharomyces cerevisiae. Due to the new conditions imposed by climate change, wine acidity must be affected as well as the volatile profile. Non-Saccharomyces yeasts such as L. thermotolerans are real alternatives to soften the impact of climate change in winemaking. The L. thermotolerans strains included three commercially available strains and two wine-related natural isolates. L. thermotolerans showed significant statistical differences in basic chemical parameters such as lactic acid, malic acid, or ethanol concentrations as well as in the volatile profile. S. cerevisiae clearly produced some volatile compounds in higher amounts than the studied L. thermotolerans strains while others showed the opposite effect. Sequential fermentations involving any of the studied strains of L. thermotolerans with S. cerevisiae showed an increased volatile profile compared to the S. ceresisiae single fermentation, highlighting the synergic effect between the studied species.
Springer eBooks, 2019
In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking d... more In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp. For several years, non-Saccharomyces were forgotten at industrial level, and even some of them were considered as spoilage microorganisms. Non-Saccharomyces only played a significant role in limited productions that perform spontaneous fermentations following organic polities. However, during the last decade, several researchers have proved numerous non-Saccharomyces to be able to improve wine quality and to solve some modern enology challenges. Some of the factors that can improve are acidity, aromatic complexity, glycerol content, ethanol reduction, mannoproteins, anthocyanins, and polysaccharide concentrations. They can also decrease the concentrations of unwanted compounds that affect food safety, such as ochratoxin A, ethyl carbamate, and biogenic amines. Due to all those scientific advances, the main manufacturers have just started to commercialize dry non-Saccharomyces such as Torulaspora delbrueckii, Schizosaccharomyces pombe, Metschnikowia pulcherrima, Lachancea thermotolerans, and Pichia kluyveri. Other non-Saccharomyces species with special enology abilities such as Candida zemplinina, Kloeckera apiculata, Hanseniaspora vineae, Hanseniaspora uvarum, C. stellata, Kazachstania aerobia, or Schizosaccharomyces japonicus could follow a similar progress. The aim of the chapter is to show which are the main abilities and advantages of these non-Saccharomyces in modern winemaking.
International Journal of Food Microbiology, Jun 1, 2023
Fermentation, Feb 11, 2023
This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY
HAL (Le Centre pour la Communication Scientifique Directe), May 29, 2018
HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific re... more HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution-ShareAlike| 4.0 International License