Pedro Miguel Izquierdo-Cañas

Centro Regional de Selección y Reproducción Animal

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Esteban García‐Romero

Centro Regional de Selección y Reproducción Animal

Adela Mena‐Morales

Centro Regional de Selección y Reproducción Animal

Sérgio Gómez-Alonso

University of Castilla-La Mancha

José Pérez‐Navarro

University of Castilla-La Mancha

Lourdes Marchante

Centro Regional de Selección y Reproducción Animal

Juan Luis Chacón Vozmediano

Centro Regional de Selección y Reproducción Animal

Jesús Martínez‐Gascueña

Centro Regional de Selección y Reproducción Animal

Isidro Hermosín‐Gutiérrez

University of Castilla-La Mancha

M. Consuelo Díaz‐Maroto

University of Castilla-La Mancha

Gustavo Cordero-Bueso

Universidad de Cádiz

Cooperative Institutions

University of Castilla-La Mancha

Instituto de Ciencias de la Vid y del Vino

Centro Regional de Selección y Reproducción Animal

Consejo Superior de Investigaciones Científicas

Universidad de Cádiz

Universidad Politécnica de Madrid

Gobierno de La Rioja

Hospital General Universitario de Ciudad Real

Fondazione Edmund Mach

Universidad de La Rioja

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LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

Food Research International (2019)

José Pérez‐Navarro Alessio Da Ros Domenico Masuero Pedro Miguel Izquierdo-Cañas Isidro Hermosín‐Gutiérrez

Stearic acid

10.1016/j.foodres.2019.108556

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Citations (56)

Searching for resistance to grapevine trunk disease pathogens among Spanish Germplasm Collections

María del Pilar Martínez‐Diz Emilia Díaz Losada M. Martínez-Gascueña Juan Luis Chacón Vozmediano Pedro Miguel Izquierdo-Cañas

Trabajo presentado en el 10th International Symposium on Viticulture and Enology, celebrado en Wuzhong (China), el 20 de abril de 2017

Germ plasm

Source

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Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

Food Control (2023)

Marina Ruíz-Muñoz Gustavo Cordero-Bueso Lorena González‐García Pedro Miguel Izquierdo-Cañas Alejandro Centeno‐Cuadros

Urea is the main precursor of ethyl carbamate in fortified wines, which is in turn mostly produced by Saccharomyces cerevisiae due to the arginine catabolism during alcoholic fermentation. Due to its potential safety risks, efforts have been taken to reduce ethyl carbamate content by reducing the urea produced. However, most of them have been made through genetic manipulation, and their use in the food industry is therefore limited by legal constraints. In the present study, the adaptive laboratory evolution technique had been used to improve this trait in a diploid wine yeast already used at industrial level to obtain Sherry base wine. For this purpose, the genetic variability of the yeast population was increased by sexual reproduction and subsequently canavanine, a toxic arginine analogue, was applied as selective pressure to select yeast variants with lower urea production. Finally, an evolved variant that showed 62% lower urea content than the parental strain, also displaying an enhanced fermentative performance, was selected. The base Sherry wine obtained at industrial level not only showed a lower urea and ethyl carbamate content, but also an improvement in the aromatic profile, being fruitier and fresher than that obtained with the parental strain mainly due to an increase in ester content.

Ethyl carbamate

Carbamate

Winemaking

10.1016/j.foodcont.2023.109958

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Citations (3)

Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO₂-Free Wines

Journal of Agricultural and Food Chemistry (2020)

Lourdes Marchante Katherine Márquez David Contreras Pedro Miguel Izquierdo-Cañas Esteban García‐Romero

The potential of different natural antioxidants to inhibit the 1-hydroxyethyl radical formation in SO2-free wines was analyzed by electron paramagnetic resonance (EPR). Chitosan, glutathione, inactive dry yeast, oak and grape seed extracts, and ascorbic acid were tested in white and red wines. The ability of these substances to prevent the formation of acetaldehyde after the Fenton reaction and the oxygen consumption capacity were measured. Ascorbic acid was the antioxidant substance that offered higher percentages of 1-hydroxyethyl radical inhibition at 30 min of reaction. However, wines with ascorbic acid showed higher concentrations of acetaldehyde after the Fenton reaction. Grape seed extract and chitosan provided higher percentages of radical inhibition in red wine than those in white wine, in contrast to the inactive dry yeast that only produced radical inhibition in white wine. Although oak extract did not produce changes in the 1-hydroxyethyl radical, wines with that extract had lower concentrations of acetaldehyde.

White Wine

Hydroxyl radical

10.1021/acs.jafc.9b07024

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Citations (10)

Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

Food Chemistry (2018)

Lourdes Marchante Pedro Miguel Izquierdo-Cañas Sérgio Gómez-Alonso M.E. Alañón Esteban García‐Romero

Winery

Organoleptic

Winemaking

Oenology

10.1016/j.foodchem.2018.10.072

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Citations (11)

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

Fermentation (2020)

Pedro Miguel Izquierdo-Cañas María Ríos Carrasco Esteban García‐Romero Adela Mena‐Morales José María Heras-Manso

This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of malolactic fermentation (MLF), wine chemical composition, and organoleptic characteristics in comparison with spontaneous MLF in Tempranillo grape must from Castilla-La Mancha (Spain). Evolution of MLF was assessed by the periodic analysis of L-malic acid through the enzymatic method, and most common physiochemical parameters and sensory traits were evaluated using a standardized sensory analysis. The samples were analyzed by GC/MS in SCAN mode using a Trace GC gas chromatograph and a DSQII quadrupole mass analyzer. Co-inoculation reduced the overall fermentation time by up to 2 weeks leading to a lower increase in volatile acidity. The fermentation-derived wine volatiles profile was distinct between the co-inoculated wines and spontaneous MLF and was influenced by the selected wine bacteria used in co-inoculation. Co-inoculation allows MLF to develop under reductive conditions and results in wines with very few lactic and buttery flavors, which is related to the impact of specific compounds like 2,3-butanedione. This compound has been also confirmed as being dependent on the wine bacteria used.

Oenococcus oeni

Wine fault

Aroma of wine

Malic acid

Sensory Analysis

Ethanol Fermentation

Fermentation in winemaking

10.3390/fermentation6010017

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Citations (18)

Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

Food Research International (2019)

Lourdes Marchante Lucía Loarce Pedro Miguel Izquierdo-Cañas M.E. Alañón Esteban García‐Romero

Winemaking

Browning

Lipid Oxidation

Grape seed extract

10.1016/j.foodres.2019.108594

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Citations (32)

Analysis of the Free and Bound Fraction of Volatile Compounds in Musts and Wines by GC/MS: Results Interpretation from the Sensory Point of View by OAV Technique

Methods and protocols in food science (2023)

Pedro Miguel Izquierdo-Cañas Sérgio Gómez-Alonso Esteban García‐Romero

Fraction (chemistry)

Aroma of wine

10.1007/978-1-0716-3088-4_11

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Citations (0)

Cultivar Susceptibility to Natural Infections Caused by Fungal Grapevine Trunk Pathogens in La Mancha Designation of Origin (Spain)

Plants (2021)

Juan Luis Chacón Vozmediano David Gramaje Maela León Josep Armengol Juan Moral

Grapevine trunk diseases (GTDs) are one of the main biotic stress factors affecting this crop. The use of tolerant grapevine cultivars would be an interesting and sustainable alternative strategy to control GTDs. To date, most studies about cultivar susceptibility have been conducted under controlled conditions, and little information is available about tolerance to natural infections caused by GTD fungi. The objectives of this study were: (i) to identify tolerant cultivars to GTD fungi within a Spanish germplasm collection, based on external symptoms observed in the vineyard; and (ii) to characterize the pathogenic mycoflora associated with symptomatic vines. For this purpose, a grapevine germplasm collection including 22 white and 25 red cultivars was monitored along three growing seasons, and their susceptibility for esca foliar symptoms was assessed. Fungi were identified by using morphological and molecular methods. Cultivars such as, ‘Monastrell’, ‘Graciano’, ‘Cabernet Franc’, ‘Cabernet Sauvignon’, ‘Syrah’, ‘Moscatel de Alejandría’, ‘Sauvignon Blanc’, and ‘Airén’ displayed high susceptibility to GTDs, whereas others such as ‘Petit Verdot’, ‘Pinot Noir’, ‘Chardonnay’, and ‘Riesling’ were considered as tolerant. The prevalent fungal species isolated from symptomatic vines were Phaeomoniella chlamydospora (27.9% of the fungal isolates), Cryptovalsa ampelina (24.6%), and Dothiorella sarmentorum (21.3%).

Vineyard

Germ plasm

10.3390/plants10061171

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Citations (17)

Malolactic fermentation before or during wine aging in barrels

LWT (2015)

Pedro Miguel Izquierdo-Cañas Adela Mena‐Morales Esteban García‐Romero

Aging of wine

10.1016/j.lwt.2015.11.003

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Citations (35)