Search results for "Malo"
showing 10 items of 815 documents
CCDC 651347: Experimental Crystal Structure Determination
2008
Related Article: A.Cuevas, C.Kremer, L.Suescun, S.Russi, A.W.Mombru, F.Lloret, M.Julve, J.Faus|2007|Dalton Trans.||5305|doi:10.1039/b708927a
Functionalised diimidazolium salts: the anion effect on the catalytic ability
2016
The catalytic ability of some functionalised diimidazolium ionic liquids was tested using the Michael addition of malononitrile to t-chalcone as probe reaction. Diimidazolium salts characterized by the presence of 1-(1-imidazolylmethyl)-3,5-di-[1-(3-octylimidazolylmethyl)]benzene cation and differing in the anion structure were used. Both mono- and dianions were employed and among these some chiral anions generally used as organocatalysts were taken into account. Data collected were analysed both as function of ionic liquids structure and basicity, evaluated using the Hammett basicity function. Although the use of chiral anions did not allow performing a stereochemical control of the reacti…
Cadmium(ii) coordination polymers based on substituted malonic acid: synthesis, characterization and photoluminescence properties
2017
Four novel complexes of cadmium(II) with alkyl/aryl-substituted malonate ligands of formulae {[Cd(Memal)(H2O)]6·0.5H2O}n (1), [Cd(Etmal)(H2O)]n (2), [Cd(Butmal)(H2O)]n (3) and [Cd(Bzmal)(H2O)]n (4), (Memal = methylmalonate, Etmal = ethylmalonate, Butmal = butylmalonate and Bzmal = benzylmalonate) have been prepared and characterized by single crystal X-ray analysis. Their luminescence, UV-Vis absorption properties and thermal behaviour were also investigated. Complex 1 is a three-dimensional compound where each metal centre is connected to four other ones leading to a sodalite network with the point symbol {42·64}. Each cadmium(II) ion in 1 is seven-coordinate with a water molecule and six …
Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter
2016
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic c…
Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
2018
The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of some organic acids and to change the volatile compounds profile. The performance of the LAB strains was tested as single and blends cultures of both species. An implantation control by RAPD PCR was also carried out to differentiate among indigenous and inoculated strains. The L. plantarum strains UNQLp11 and UNQLp155 and the O. oeni strain UNQOe73.2 were able to remain viable during the monitoring time of MLF, whereas the O. oeni strain UNQOe31b…
Influence of yeast strains on managing wine acidity using Lactobacillus plantarum
2018
Abstract Lactobacillus plantarum has been used for deacidifying wines through malolactic fermentation (MLF), and more recently for acidifying them. The species Oenococcus oeni is mainly responsible for MLF in wines at a pH below 3.5. However, the Lactobacillus and Pediococcus species can carry out this reaction in wines at a higher pH. MLF generally begins once yeasts have completed alcoholic fermentation, but nowadays some winemakers prefer carrying out MLF simultaneously to alcoholic fermentation. The advantages of this strategy are shorter times in which to complete wine vinification and better wine color stabilization. Lactobacillus plantarum is preferred to O. oeni for performing early…
Selection of Lactobacillus strains to induce biological acidification in low acidity wines
2016
Abstract Because of global warming, wines are obtained nowadays with high pH values and low acidity. This results in wines with disturbed flavor and increased susceptibility of microbial spoilage. The aim of this work was the selection of Lactobacillus strains with ability to induce biological acidification in low acidity grape musts to obtain more acidic wines. A screening of Lactobacillus strains was carried out using several selection criteria. Lactobacillus strains that grew in must, carried out the malolactic fermentation, acidified grape must, synthesized lactic acid from sugars, and showed high resistance to lysozyme and sulfur dioxide were selected. Selected strains were characteriz…
Influence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentat…
2020
[Background and Aims]: The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine.
Diet Quality Limits Summer Growth of Field Vole Populations
2014
Marked variation occurs in both seasonal and multiannual population density peaks of northern European small mammal species, including voles. The availability of dietary proteins is a key factor limiting the population growth of herbivore species. The objective of this study is to investigate the degree to which protein availability influences the growth of increasing vole populations. We hypothesise that the summer growth of folivorous vole populations is positively associated with dietary protein availability. A field experiment was conducted over a summer reproductive period in 18 vegetated enclosures. Populations of field voles (Microtus agrestis) were randomised amongst three treatment…
Effect of pH on malolactic fermentation in southern Italian wines
2018
This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…