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View article: Biomass-derived chars as soil amendments for sustainable agricultural management
Biomass-derived chars as soil amendments for sustainable agricultural management Open
View article: The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory‐Scale Trials
The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory‐Scale Trials Open
A great variety of vessels, including tanks with different shapes and made with different materials, have been installed in wineries during the last decade. However, the influence of the vessel shape itself during alcoholic fermentation an…
View article: Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO<sub>2</sub> for preventing the browning of white grape must
Bioprotection using a selected strain of <i>Metschnikowia pulcherrima</i> as an alternative to SO<sub>2</sub> for preventing the browning of white grape must Open
Enzymatic browning of grape must still represent one of the major problems in oenology today (Li et al., 2008), and is especially serious when the grapes are affected by grey rot (Ky et al., 2012). Sulphur dioxide is the most common tool u…
View article: Evaluation of Enzymatic and Non-Enzymatic Oxidation Kinetics of Phenolic Compounds Responsible for Browning in Grape Musts and White Wines
Evaluation of Enzymatic and Non-Enzymatic Oxidation Kinetics of Phenolic Compounds Responsible for Browning in Grape Musts and White Wines Open
View article: Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine
Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine Open
Calcium tartrate instability in wines has been a neglected topic for many years. However, it seems that this problem is gaining prominence, and the industry welcomes inputs to address this issue. Among the alternatives that winemakers use …
View article: Analysis of the contents of <i>Ugni molinae</i> Turcz fruits across the ripening stages
Analysis of the contents of <i>Ugni molinae</i> Turcz fruits across the ripening stages Open
Recently, a growing interest in fruits having a high content of health-promoting compounds has become a trend among consumers around the world. Wild berries have received special attention based on the high levels of healthy compounds pres…
View article: Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must
Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must Open
In this study, the effectiveness of a selected strain of Metschnikowia pulcherrima (MP1) was compared to that of sulphur dioxide for preventing white grape must from browning. Sulphur dioxide was found to drastically reduce oxygen consumpt…
View article: Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning Open
One of the problems that most seriously affects oenology today is enzymatic browning, especially when grapes are infected by grey rot. We studied the capacity of glutathione (GSH) and a specific inactivated dry yeast rich in glutathione (I…
View article: Modulation of Volatile Esters Production in Strawberries Fruits by Endophytic Fungi: Insights into Modulation of the Biosynthetic Pathway Under Drought Condition
Modulation of Volatile Esters Production in Strawberries Fruits by Endophytic Fungi: Insights into Modulation of the Biosynthetic Pathway Under Drought Condition Open
View article: Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry Open
Low fermentation temperatures are usually employed to obtain high-quality wines. This is especially interesting for white wine production since it prevents the loss of volatile compounds and a browning appearance; however, available fermen…
View article: Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning Open
We studied the capacity of glutathione and a specific inactivated dry yeast rich in glutathione to protect white grape must from browning compared to using sulphur dioxide. The results indicate that sulphur dioxide drastically reduces the …
View article: Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima Open
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wi…
View article: Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile
Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile Open
The aim of this study is to determine the phenolic and polysaccharidic composition, texture properties, and gene expression of new seedless table grape cultivars Timco™ and Krissy™ and compare them to the traditional table grape variety Cr…
View article: Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits
Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits Open
Nowadays, a growing interest in consumers’ fruit with a high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their high accumulation of phenolic compounds, as we…
View article: The diversity of effects of yeast derivatives during sparkling wine aging
The diversity of effects of yeast derivatives during sparkling wine aging Open
View article: Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines
Impact of type of winemaking vessel on the chemical composition of Sauvignon blanc wines Open
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of …
View article: Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Open
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a …
View article: Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines
Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines Open
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, a Sauvignon Blanc …
View article: Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile Open
The aim of this study was to determine the volatile profiles of new seedless table grape cultivars Timco™, Magenta™, Krissy™ and Arra15™ and compare them with the traditional table grape variety Crimson seedless. The volatile profiles were…
View article: Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels Open
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels
\nduring winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ovalshaped
…
View article: Impact of berry size at harvest on red wine composition: a winemaker's approach
Impact of berry size at harvest on red wine composition: a winemaker's approach Open
BACKGROUND A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's p…
View article: Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478
Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478 Open
The authors wish to make the following corrections to this paper [...]
View article: Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines Open
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative p…
View article: Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines
Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines Open
Aim: The aims of this study were to (i) study the effect of different application dosages of a commercial specific inactivated dry yeast (SIDY) on several compounds (polysaccharides, phenolic and volatile compounds) and attributes (color p…
View article: Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method Open
One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from País grape variety com…
View article: Effectiveness of Fibers from “Cabernet Sauvignon” (<i>Vitis vinifera</i>) Pomace as Fining Agents for Red Wines
Effectiveness of Fibers from “Cabernet Sauvignon” (<i>Vitis vinifera</i>) Pomace as Fining Agents for Red Wines Open
Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as co…
View article: Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar
Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar Open
Some of the volatile compounds present in grapes give wine is its unique and genuine characteristics.
\n“Terroir” and berry maturity are considered to be the main influences on the expression of these
\ncharacteristics. This work was under…
View article: Extraction of Soluble Polysaccharides from Grape Skins
Extraction of Soluble Polysaccharides from Grape Skins Open
Obtaining polysaccharides from grape cell walls is an
\ninteresting topic for the wine industry given its implications with regards to wine treatments
\nand potential sensory attributes. In the present work, several conditions (i.e., a che…
View article: Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality
Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality Open
This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five treatments were undertaken at a microvinification scale for three maturity levels …
View article: Influence of berry size on red wine colour and composition
Influence of berry size on red wine colour and composition Open
Background and Aims According to one of the classical postulates of viticulture, cultivars with smaller berries produce the best red wines. During grape development, some differences at berry level lead to a wide range of fruit heterogenei…