User profiles for E. G. Moruno
Emilia Garcia MorunoSenior research Verified email at crea.gov.it Cited by 2485 |
Influence of yeast strain on ochratoxin A content during fermentation of white and red must
F Cecchini, M Morassut, EG Moruno, R Di Stefano - Food microbiology, 2006 - Elsevier
The aim of this work was to examine whether the yeast strains, responsible for alcoholic
fermentation, have an influence on the concentration of ochratoxin A (OTA) in wine. Before the …
fermentation, have an influence on the concentration of ochratoxin A (OTA) in wine. Before the …
Treatment with yeast to reduce the concentration of ochratoxin A in red wine
EG Moruno, C Sanlorenzo… - … Journal of Enology …, 2005 - Am Soc Enol Viticulture
Ochratoxin A (OTA) is a mycotoxin produced by species of fungi within the genera Aspergillus
and Penicillium. Optimal results in reducing the concentration of OTA in wine have been …
and Penicillium. Optimal results in reducing the concentration of OTA in wine have been …
Modulation of geraniol metabolism during alcohol fermentation
… Lack of oxygen was shown to slow down a fundamental step in the sterol pathway eg, the
transformation of squalene to epoxysqualene catalysed by epoxyoxydase17 and caused a …
transformation of squalene to epoxysqualene catalysed by epoxyoxydase17 and caused a …
[PDF][PDF] Factors affecting acetic acid production by yeasts in strongly clarified grape musts
EG Moruno, C Delfini, E Pessione, C Giunta - Microbios, 1993 - researchgate.net
High aceta te content in a wine, after 5tron9 clarification of the must, is due to depletion in
the yeast cells of important metabolites(normally present in non. c1arified musts) 5uch as …
the yeast cells of important metabolites(normally present in non. c1arified musts) 5uch as …
Localization of volatile acidity reducing factors in grape
C Delfini, E Pessione, EG Moruno… - Journal of industrial …, 1992 - academic.oup.com
Must clarification processes cause an increase in the acetate content of wine at the end of
the alcoholic fermatation process, this phenomenon being particularly noticeable when …
the alcoholic fermatation process, this phenomenon being particularly noticeable when …
Influence of cultivar on biogenic amines content in wines.
F Cecchini, M Morassut, EG Moruno - 2005 - cabidigitallibrary.org
An experiment was conducted to determine the effect of red grape cultivars Merlot, Syrah,
Sangiovese, Cesanese d'Affile and Cabernet Franc on the content of biogenic amines in wines…
Sangiovese, Cesanese d'Affile and Cabernet Franc on the content of biogenic amines in wines…
[PDF][PDF] Effects of pectolytic and glycosidase enzymes on the wine polysaccharide content of grapes and yeasts
EG Moruno, M Ribaldone… - VITIS-Journal of …, 2015 - researchgate.net
Introduction: The two main sources of polysaccharides in wine are grapes and microorganisms.
Wine colloids originating from yeasts are mainly mannoproteins and glucans, while …
Wine colloids originating from yeasts are mainly mannoproteins and glucans, while …
A simple method for determining ochratoxin A in grapes: application to research on the influence of the grape drying system on the content of ochratoxin A.
EG Moruno, C Sanlorenzo, D Tommaso, R Stefano - 2004 - cabidigitallibrary.org
Ochratoxin A (OTA) is a mycotoxin produced by the fungi Aspergillus spp. and Penicillium
spp.; it may be carcinogenic and have other toxic effects. A detailed description is given of a …
spp.; it may be carcinogenic and have other toxic effects. A detailed description is given of a …
Opportunistic screening for atrial fibrillation versus detecting symptomatic patients aged 65 years and older: a cluster-controlled clinical trial
…, MÁM Adell, JMP Rejano, JG Lama, JR Moruno… - … Clínica (English Edition), 2017 - Elsevier
… 75.61 years were recruited for the EG, and 1525 patients with … EG and the CG, respectively
(p < 0.001). A total of 164 new cases of atrial fibrillation were detected (2.3%), 1.1% in the EG …
(p < 0.001). A total of 164 new cases of atrial fibrillation were detected (2.3%), 1.1% in the EG …
Comparison of autochthonous Oenococcus oeni strains and evaluation of their effect on the quality of Nebbiolo wine.
Malolactic fermentation (MLF) is a second fermentation of wine principally carried out by
Oenococcus oeni. This process causes significant changes in the organoleptic properties of the …
Oenococcus oeni. This process causes significant changes in the organoleptic properties of the …