Sergi Ferrer - Academia.edu (original) (raw)
Papers by Sergi Ferrer
The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeas... more The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same must type. This work was carried out in a “Pago” winery located in Requena, Spain. Twenty-two isolates were obtained from grape must. After molecular identification and typing, 11 different strains were determined. Growth-related parameters and metabolic characteristics (glucose and fructose consumption, and ethanol, glycerol and acetic acid production) were determined by laboratory-scale fermentations (50 mL) of Cabernet Sauvignon must. From 2 L fermentation batches, residual sugar, density, ethanol concentration, titratable and volatile acidities, pH, and polyphenolic and volatile compounds were determined, as well as the sensory attributes of the produced wines. Differences between strains in the growth and metabolic parameters were observed. Eleven S. c...
Ace Revista D Enologia, 2013
Ace Revista D Enologia, 2003
Ace Revista D Enologia, 2011
Tecnologia Del Vino Tratamientos Y Equipos Para Viticultura Y Enologia, 2004
Vi Jornadas Cientificas Gienol 2003 Isbn 84 9705 386 9 Pags 277 282, 2003
Vii Jornadas Cientificas De Los Grupos De Investigacion Enologica Gienol Logrono 21 22 Y 23 De Mayo De 2003 2003 Isbn 84 8125 201 8 Pags 220 222, 2003
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 143 145, 2007
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 146 148, 2007
Vii Jornadas Cientificas De Los Grupos De Investigacion Enologica Gienol Logrono 21 22 Y 23 De Mayo De 2003 2003 Isbn 84 8125 201 8 Pags 217 219, 2003
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 154 155, 2007
International Journal of Systematic and Evolutionary Microbiology, 2015
An acetic acid bacterium (Bo7T), obtained during a study of the microbial diversity of spontaneou... more An acetic acid bacterium (Bo7T), obtained during a study of the microbial diversity of spontaneous fermentations of Bobal grape must, was subjected to a polyphasic taxonomic study. Phylogenetic analysis based on 16S rRNA gene sequences allocated Bo7T in the genus Acetobacter, and revealed Acetobacter aceti and Acetobacter oeni to be nearest neighbours (99.57 % sequence similarity between Bo7T and A. oeni CECT 5830T, and 98.76 % between Bo7T and A. aceti CECT 298T). The cells are Gram-negative motile rods, catalase positive, and oxidase-negative. The DNA G+C content of Bo7T was 58.0 mol%. DNA-DNA hybridizations demonstrated that Bo7T belongs to a single novel genospecies that can be differentiated from its phylogenetically nearest neighbours by the following phenotypic characteristics: no production of 5-keto-D-gluconic acid from D glucose, growth with glycerol but not with methanol or maltose as sole carbon sources, and growth on yeast extract with 30% D glucose. The major fatty acid was C18:1ω7c/C18:1ω6c. (approx. 55 %); other fatty acids in significant amounts (> 5 %) are C16:0 2-OH (11 %), C16:0 (7 %), C14:0 2-OH (7 %), and C14:0 3-OH/C16:1 iso I (6 %). The results obtained prove that Bo7T strain should be classified as representative of a novel Acetobacter species, for which the name Acetobacter musti sp. nov. is proposed. The type strain is strain Bo7T (=DSMZ 23824T =CECT 7722T).
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 149 150, 2007
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 140 142, 2007
Tecnologia Del Vino Tratamientos Y Equipos Para Viticultura Y Enologia, 2003
A pesar de que la biología básica de Podospora anserina está bien conocida, hasta el momento no s... more A pesar de que la biología básica de Podospora anserina está bien conocida, hasta el momento no se han podido determinar las condiciones óptimas para la obtención de un micelio en las adecuadas condiciones fisiológicas como para sufrir el ataque enzimático encaminado a la liberación de sus protoplastos. A este hecho cabe unir los bajos valores registrados en bibliografía referente al crecimiento vegetativo y procesos de esporulación y germinación de esta especie fúngica. Por todo ello decidimos abordar en el presente trabajo el estudio, caracterización y mejora de una serie de parámetros que influyen de forma decisiva en el cultivo de P. anserina, tanto en el crecimiento en medio sólido y líquido como en la producción y gerrninación de sus microconidios. Como resultado de los valores obtenidos, se ha podido modelar un protocolo que permite disponer en tiempos muy cortos de una abundante cantidad de micelio en excelentes condiciones fisiológicas para la liberación de protoplastos.
The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeas... more The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same must type. This work was carried out in a “Pago” winery located in Requena, Spain. Twenty-two isolates were obtained from grape must. After molecular identification and typing, 11 different strains were determined. Growth-related parameters and metabolic characteristics (glucose and fructose consumption, and ethanol, glycerol and acetic acid production) were determined by laboratory-scale fermentations (50 mL) of Cabernet Sauvignon must. From 2 L fermentation batches, residual sugar, density, ethanol concentration, titratable and volatile acidities, pH, and polyphenolic and volatile compounds were determined, as well as the sensory attributes of the produced wines. Differences between strains in the growth and metabolic parameters were observed. Eleven S. c...
Ace Revista D Enologia, 2013
Ace Revista D Enologia, 2003
Ace Revista D Enologia, 2011
Tecnologia Del Vino Tratamientos Y Equipos Para Viticultura Y Enologia, 2004
Vi Jornadas Cientificas Gienol 2003 Isbn 84 9705 386 9 Pags 277 282, 2003
Vii Jornadas Cientificas De Los Grupos De Investigacion Enologica Gienol Logrono 21 22 Y 23 De Mayo De 2003 2003 Isbn 84 8125 201 8 Pags 220 222, 2003
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 143 145, 2007
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 146 148, 2007
Vii Jornadas Cientificas De Los Grupos De Investigacion Enologica Gienol Logrono 21 22 Y 23 De Mayo De 2003 2003 Isbn 84 8125 201 8 Pags 217 219, 2003
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 154 155, 2007
International Journal of Systematic and Evolutionary Microbiology, 2015
An acetic acid bacterium (Bo7T), obtained during a study of the microbial diversity of spontaneou... more An acetic acid bacterium (Bo7T), obtained during a study of the microbial diversity of spontaneous fermentations of Bobal grape must, was subjected to a polyphasic taxonomic study. Phylogenetic analysis based on 16S rRNA gene sequences allocated Bo7T in the genus Acetobacter, and revealed Acetobacter aceti and Acetobacter oeni to be nearest neighbours (99.57 % sequence similarity between Bo7T and A. oeni CECT 5830T, and 98.76 % between Bo7T and A. aceti CECT 298T). The cells are Gram-negative motile rods, catalase positive, and oxidase-negative. The DNA G+C content of Bo7T was 58.0 mol%. DNA-DNA hybridizations demonstrated that Bo7T belongs to a single novel genospecies that can be differentiated from its phylogenetically nearest neighbours by the following phenotypic characteristics: no production of 5-keto-D-gluconic acid from D glucose, growth with glycerol but not with methanol or maltose as sole carbon sources, and growth on yeast extract with 30% D glucose. The major fatty acid was C18:1ω7c/C18:1ω6c. (approx. 55 %); other fatty acids in significant amounts (> 5 %) are C16:0 2-OH (11 %), C16:0 (7 %), C14:0 2-OH (7 %), and C14:0 3-OH/C16:1 iso I (6 %). The results obtained prove that Bo7T strain should be classified as representative of a novel Acetobacter species, for which the name Acetobacter musti sp. nov. is proposed. The type strain is strain Bo7T (=DSMZ 23824T =CECT 7722T).
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 149 150, 2007
Avances En Ciencias Y Tecnicas Enologicas Transferencia De Tecnologia De La Red Gienol Al Sector Vitivinicola 2007 Isbn 978 84 690 6060 5 Pags 140 142, 2007
Tecnologia Del Vino Tratamientos Y Equipos Para Viticultura Y Enologia, 2003
A pesar de que la biología básica de Podospora anserina está bien conocida, hasta el momento no s... more A pesar de que la biología básica de Podospora anserina está bien conocida, hasta el momento no se han podido determinar las condiciones óptimas para la obtención de un micelio en las adecuadas condiciones fisiológicas como para sufrir el ataque enzimático encaminado a la liberación de sus protoplastos. A este hecho cabe unir los bajos valores registrados en bibliografía referente al crecimiento vegetativo y procesos de esporulación y germinación de esta especie fúngica. Por todo ello decidimos abordar en el presente trabajo el estudio, caracterización y mejora de una serie de parámetros que influyen de forma decisiva en el cultivo de P. anserina, tanto en el crecimiento en medio sólido y líquido como en la producción y gerrninación de sus microconidios. Como resultado de los valores obtenidos, se ha podido modelar un protocolo que permite disponer en tiempos muy cortos de una abundante cantidad de micelio en excelentes condiciones fisiológicas para la liberación de protoplastos.