Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of and in Tempranillo Must.

The utilisation of non- yeasts in co-inoculation and non-thermal technologies for must sterilisation is becoming increasingly prevalent due to their notable utility and potential. This new approach optimises the fermentation process and contributes to facilitating the production of wines with distinctive characteristics, improving their stability, and without organoleptic repercussions. Two trials were conducted concurrently, designated as A and B, using the same Tempranillo red must.

Synergetic Effect of and in Acidification and Aroma Compounds in Airén Wines.

On the one hand, the species Lachancea thermotolerans is known for its high genetic diversity, allowing for the existence of strains that produce high concentrations of lactic acid. In contrast, the species Metschnikowia pulcherrima is renowned for its high enzymatic activity capable of producing aromatic esters during fermentation. By enhancing acidity and boosting the concentration of aromatic compounds, both species are currently used to enhance the organoleptic profile of wines.

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine.

The use of non-Saccharomyces yeast in the winemaking industry and even more their co-inoculations to maximize their growth and to express phenotypic characteristic is gaining more and more relevance. This study aimed to shed light on the biocompatibilities between Lachancea thermotolerans and Hanseniaspora spp., using different types of nutrients and considering the effect on Yeast Assimilable Nitrogen (YAN), at low temperature (16 °C) and medium SO (50 mg/L), in white must.

Benefit with preventive noninvasive ventilation in subgroups of patients at high-risk for reintubation: a post hoc analysis.

Background: High-flow nasal cannula (HFNC) was shown to be non-inferior to noninvasive ventilation (NIV) for preventing reintubation in a general population of high-risk patients. However, some subgroups of high-risk patients might benefit more from NIV. We aimed to determine whether the presence of many risk factors or overweight (body mass index (BMI) ≥ 25 kg/m) patients could have different response to any preventive therapy, NIV or HFNC in terms of reduced reintubation rate.

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties.

Nowadays, the sector of isotonic beverages has developed its market based on fruit juices that provide a sports drink with antioxidant and biological activities in addition to their principal role of rehydration and replacement of minerals and carbohydrates during physical exercise. Consumption of grape juice is increasing worldwide because of its sensory characteristics and nutritional value. It contains mainly water, sugars, organic acids, and phenolic compounds.