P Blanco

Summary

Country: Spain

Publications

  1. doi request reprint Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics
    Pilar Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ourense, Spain
    Food Sci Technol Int 19:177-86. 2013
  2. doi request reprint Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio s n, Ourense, Spain
    J Appl Microbiol 112:936-44. 2012
  3. doi request reprint Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia EVEGA, Ponte San Clodio s n, Leiro, Ourense, 32427, Spain
    J Ind Microbiol Biotechnol 38:235-9. 2011
  4. ncbi request reprint Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio, Leiro Ourense, Spain
    J Ind Microbiol Biotechnol 35:183-8. 2008
  5. ncbi request reprint Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain)
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio s n, Leiro, 32427, Ourense, Spain
    Antonie Van Leeuwenhoek 89:351-7. 2006

Collaborators

Detail Information

Publications5

  1. doi request reprint Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics
    Pilar Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ourense, Spain
    Food Sci Technol Int 19:177-86. 2013
    ..The wine from strain XG4 was the most appreciated by panelists. Our results confirmed that autochthonous S. cerevisiae strains are useful tools in winemaking because they allow obtaining singular wines from a given variety...
  2. doi request reprint Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio s n, Ourense, Spain
    J Appl Microbiol 112:936-44. 2012
    ..The aim of this study was to investigate whether grapevine variety and must characteristics influence the diversity of Saccharomyces strains and their prevalence during spontaneous fermentations...
  3. doi request reprint Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia EVEGA, Ponte San Clodio s n, Leiro, Ourense, 32427, Spain
    J Ind Microbiol Biotechnol 38:235-9. 2011
    ..cerevisiae, even during spontaneous fermentations. On the other hand, autochthonous dominant strains that presented desirable oenological traits could be of interest to preserve wine typicity...
  4. ncbi request reprint Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio, Leiro Ourense, Spain
    J Ind Microbiol Biotechnol 35:183-8. 2008
    ....
  5. ncbi request reprint Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain)
    P Blanco
    Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio s n, Leiro, 32427, Ourense, Spain
    Antonie Van Leeuwenhoek 89:351-7. 2006
    ..The dominant strain was different for each variety except in one case, suggesting that some strains are better adapted to certain must conditions...