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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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https://riquim.fq.edu.uy/files/original/bd7e7451975038fd3592894595636479.pdf
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation</strong>
Subject
The topic of the resource
SACCHAROMYCES
FERMENTACION
CULTURAS MIXTAS
BENCENO
FENILPROPANOIDE
NITROGENO ASIMILABLE
BIBLIOGRAFIA NACIONAL QUIMICA
2024
Abstract
A summary of the resource.
Hanseniaspora vineae exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentrations of benzenoid and phenylpropanoid compounds compared with conventional Saccharomyces yeasts. Consequently, in practice, sequential inoculation of H. vineae and Saccharomyces cerevisiae allows to improve the aromatic quality of wines. In this work, we evaluated the impact on wine aroma produced by increasing the concentration of phenylalanine, the main amino acid precursor of phenylpropanoids and benzenoids. Fermentations were carried out using a Chardonnay grape juice containing 150 mg N/L yeast assimilable nitrogen. Fermentations were performed adding 60 mg/L of phenylalanine without any supplementary addition to the juice. Musts were inoculated sequentially using three different H. vineae strains isolated from Uruguayan vineyards and, after 96 h, S. cerevisiae was inoculated to complete the process. At the end of the fermentation, wine aromas were analysed by both gas chromatography– mass spectrometry and sensory evaluation through a panel of experts. Aromas derived from aromatic amino acids were differentially produced depending on the treatments. Sensory analysis revealed more floral character and greater aromatic complexity when compared with control fermentations without phenylalanine added. Moreover, fermentations performed in synthetic must with pure H. vineae revealed that even tyrosine can be used in absence of phenylalanine, and phenylalanine is not used by this yeast for the synthesis of tyrosine derivatives.
Creator
An entity primarily responsible for making the resource
<strong>Valera, María José</strong>
<strong>Olivera, Valentina</strong>
<strong>Pérez, Gabriel</strong>
<strong>Boido, Eduardo</strong>
<strong>Dellacassa, Eduardo</strong>
<strong>Carrau, Francisco</strong>
Source
A related resource from which the described resource is derived
International Journal of Food Microbiology, v.415, 2024. -- e110631
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2024
Rights
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<div class="element-text">
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
</div>
Format
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PDF
Extent
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8 p.
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
10.1016/j.ijfoodmicro.2024.110631
Benceno
Culturas mixtas
Fenilpropanoide
Fermentación
Nitrógeno asimilable
Saccharomyces
-
https://riquim.fq.edu.uy/files/original/72bd10baea601060e7fbe133560d6df9.pdf
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The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation. Effect on anthocyanin derived pigments in Tannat red wines.</strong>
Subject
The topic of the resource
VINO
FERMENTACION
SACCHAROMYCES
ANTOCIANINAS
BIBLIOGRAFIA NACIONAL QUIMICA
2016
Abstract
A summary of the resource.
During fermentation S. cerevisiae releases secondary metabolic products into the medium such as acetaldehyde, ableto react withanthocyanins producingmore stable derived pigments. However, very limited reports are found about non-Saccharomyces effects on grape fermentation. In this work, six non-Saccharomyces yeast strains, belonging to the genera Metschnikowia and Hanseniaspora, were screened for their effect on red wine color and winemaking capacity in pure culture conditions and mixed with Saccharomyces. An artificial red grape must was prepared containing a phenolic extract of Tannat grapes that allows monitoring changes of key phenol parameters during fermentation but without skin solids in the medium. When fermented in pure cultures S. cerevisiaeproduced higher concentration of acetaldehyde and vitisin B (acetaldehyde reaction dependent) compared to M. pulcherrima M00/09G, Hanseniaspora guillermondiiT06/09G, Hanseniaspora opuntiae T06/01G, Hanseniaspora vineae T02/05F, Hanseniaspora clermontiae (A10/82Fand C10/54F). However, co-fermentation of H.vineae and H. clermontiae species with S. cerevisiae resulted in a significant higher concentration of acetaldehydewhen comparedwiththe pure S. cerevisiae control. HPLC-DAD-MSanalysis confirmed an increasedformation of vitisin B in co-fermentation treatments when compared to the pure Saccharomyces fermentation, suggesting the key role of acetaldehyde.
Creator
An entity primarily responsible for making the resource
<strong>Medina, Karina</strong>
<a title="Currículum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>
<a title="Currículum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d" target="_blank"><strong>Fariña, Laura</strong></a>
<a title="Currículum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo</strong></a>
<a title="Currículum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco</strong></a>
Source
A related resource from which the described resource is derived
Yeast (Chichester, England) v. 33, no. 7, 2016. -- p. 339-343 Disponible online. doi: 10.1002/yea.3156.
Publisher
An entity responsible for making the resource available
Wiley
Date
A point or period of time associated with an event in the lifecycle of the resource
2016
Rights
Information about rights held in and over the resource
<p align="LEFT"><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p style="margin-bottom: 0cm;"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
doi: 10.1002/yea.3156.
Fermentación
Saccharomyces
Vino
-
https://riquim.fq.edu.uy/files/original/3bbafb87c810687830631291753fadc6.pdf
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Omeka Image File
The metadata element set that was included in the `files_images` table in previous versions of Omeka. These elements are common to all image files.
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IPTC Array
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies</strong>
Subject
The topic of the resource
VINOS
LEVADURAS
BIBLIOGRAFIA NACIONAL QUIMICA
2012
Abstract
A summary of the resource.
There is a worldwide trend to understand the impact of non-Saccharomyces yeast species on the process of winemaking. Although the predominant species at the end of the fermentation is Saccharomyces cerevisiae, several non-Saccharomyces species present during the first days of the process can produce and/or release aromas that improve the bouquet and complexity of the final wine. Since no genomic sequences are available for the predominant non-Saccharomyces species selected from grapes or musts (Hanseniaspora uvarum, Hanseniaspora vineae, Hanseniaspora opuntiae, Metschnikowia pulcherrima, Candida zemplinina), a reproducible PCR method was devised to discriminate strains at the subspecies level. The method combines different oligonucleotides based on tandem repeats with a second oligonucleotide based on a conserved tRNA region, specific for ascomycetes. Tandem repeats are randomly dispersed in all eukaryotic genomes and tRNA genes are conserved and present in several copies in different chromosomes. As an example, the method was applied to discriminate native M. pulcherrima strains but it could be extended to differentiate strains from other non-Saccharomyces species. The biodiversity of species and strains found in the grape ecosystem is a potential source of new enzymes, fungicides and/or novel sustainable methods for biological control of phytopathogens.
Creator
An entity primarily responsible for making the resource
<strong>Barquet, Marianne</strong>
<strong>Martín Valverde, Antonio</strong>
<strong>Medina, Karina</strong>
<strong>Perez, Gabriel</strong>
<a href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a"><strong>Carrau, Francisco</strong></a>
<strong>Gaggero de Munno, Carina</strong>
Source
A related resource from which the described resource is derived
Applied Microbiology and Biotechnology v. 93, no. 2, 2012. -- p. 807-814
Publisher
An entity responsible for making the resource available
Springer
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
Rights
Information about rights held in and over the resource
<p align="LEFT"><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p style="margin-bottom: 0cm;"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
ISSN 0175-7598
DOI 10.1007/s00253-011-3714-4
Coverage
The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant
<p> </p>
<p> </p>
Levaduras
Saccharomyces
Vinos