Loira I - Search Results

1

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines.

Escott C, Vaquero C, Loira I, López C, González C, Morata A. Escott C, et al. Among authors: loira i. Foods. 2022 Nov 21;11(22):3734. doi: 10.3390/foods11223734. Foods. 2022. PMID: 36429326 Free PMC article.

2

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.

Morata A, Benito S, Loira I, Palomero F, González MC, Suárez-Lepe JA. Morata A, et al. Among authors: loira i. Int J Food Microbiol. 2012 Sep 17;159(1):47-53. doi: 10.1016/j.ijfoodmicro.2012.08.007. Epub 2012 Aug 18. Int J Food Microbiol. 2012. PMID: 22921967

3

Effect of Saccharomyces strains on the quality of red wines aged on lees.

Loira I, Vejarano R, Morata A, Ricardo-da-Silva JM, Laureano O, González MC, Suárez-Lepe JA. Loira I, et al. Food Chem. 2013 Aug 15;139(1-4):1044-51. doi: 10.1016/j.foodchem.2013.01.020. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561208

4

Yeast influence on the formation of stable pigments in red winemaking.

Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA. Morata A, et al. Among authors: loira i. Food Chem. 2016 Apr 15;197(Pt A):686-91. doi: 10.1016/j.foodchem.2015.11.026. Epub 2015 Nov 10. Food Chem. 2016. PMID: 26617004

5

Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.

Mylona AE, Del Fresno JM, Palomero F, Loira I, Bañuelos MA, Morata A, Calderón F, Benito S, Suárez-Lepe JA. Mylona AE, et al. Among authors: loira i. Int J Food Microbiol. 2016 Sep 2;232:63-72. doi: 10.1016/j.ijfoodmicro.2016.05.023. Epub 2016 May 25. Int J Food Microbiol. 2016. PMID: 27261767

6

Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.

Escott C, Morata A, Loira I, Tesfaye W, Suarez-Lepe JA. Escott C, et al. Among authors: loira i. J Appl Microbiol. 2016 Nov;121(5):1346-1356. doi: 10.1111/jam.13255. Epub 2016 Oct 1. J Appl Microbiol. 2016. PMID: 27511798

7

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.

Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Benito S, Suárez-Lepe JA. Chen K, et al. Among authors: loira i. Molecules. 2016 Oct 31;21(11):1445. doi: 10.3390/molecules21111445. Molecules. 2016. PMID: 27809234 Free PMC article.

8

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality.

Loira I, Morata A, Comuzzo P, Callejo MJ, González C, Calderón F, Suárez-Lepe JA. Loira I, et al. Food Res Int. 2015 Oct;76(Pt 3):325-333. doi: 10.1016/j.foodres.2015.06.030. Epub 2015 Jul 9. Food Res Int. 2015. PMID: 28455011

9

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.

Escott C, Del Fresno JM, Loira I, Morata A, Tesfaye W, González MDC, Suárez-Lepe JA. Escott C, et al. Among authors: loira i. Food Chem. 2018 Jan 15;239:975-983. doi: 10.1016/j.foodchem.2017.07.037. Epub 2017 Jul 11. Food Chem. 2018. PMID: 28873660

10

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.

Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Suárez-Lepe JA, Han S, Benito S. Chen K, et al. Among authors: loira i. Food Microbiol. 2018 Feb;69:51-63. doi: 10.1016/j.fm.2017.07.018. Epub 2017 Jul 28. Food Microbiol. 2018. PMID: 28941909

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