Ana Pastor - Academia.edu (original) (raw)

Uploads

Papers by Ana Pastor

Research paper thumbnail of Yeast starter cultures affecting wine fermentation and volatiles

Food Research International, 2001

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

International Journal of Food Microbiology, 1991

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Aroma Compounds in Wine as Influenced by Apiculate Yeasts

Journal of Food Science, 1996

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell varie... more Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Localization of functional calcitonin gene-related peptide binding sites in a subpopulation of cultured dorsal root ganglion neurons

Neuroscience, 2002

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Yeast starter cultures affecting wine fermentation and volatiles

Food Research International, 2001

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

International Journal of Food Microbiology, 1991

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Aroma Compounds in Wine as Influenced by Apiculate Yeasts

Journal of Food Science, 1996

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell varie... more Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Localization of functional calcitonin gene-related peptide binding sites in a subpopulation of cultured dorsal root ganglion neurons

Neuroscience, 2002

Bookmarks Related papers MentionsView impact

Log In