Browsing by Author "Lopez, Francisco"

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    Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology
    (2018) Matias-Guiu, Pau; Rodriguez-Bencomoa, Juan Jose; Pérez C., José Ricardo; Lopez, Francisco
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    Aromatic Characterization of Pot Distilled Kiwi Spirits
    (AMER CHEMICAL SOC, 2012) Lopez Vazquez, Cristina; Garcia Llobodanin, Laura; Ricardo Perez Correa, Jose; Lopez, Francisco; Blanco, Pilar; Orriols, Ignacio
    This study contributes fundamental knowledge that will help to develop a distillate of kiwi wine, made from kiwis of the Hayward variety grown in the southwest of Galicia (Spain). Two yeast strains, L1 (Saccharomyces cerevisiae ALB-6 from the EVEGA yeast collection) and L2 (S. cerevisiae Uvaferm BDX from Lallemand) were assessed to obtain a highly aromatic distillate. The kiwi spirits obtained were compared with other fruit spirits, in terms of higher alcohols, minor alcohols, monoterpenols, and other minor compounds, which are relevant in determining the quality and taste of the kiwi spirits. It was found that the kiwi juice fermented with yeast L1 produced a more aromatic distillate. In addition, kiwi distillates produced with both yeasts had the same ratio of trans-3-hexen-1-ol and cis-3-hexen-1-ol, which is lower than that found in other fruit distillates.
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    Engineering Applied to the Wine Fermentation Industry
    (2013) Lopez, Francisco; Urbina, Alejandra Urtubia; Perez Correa, Jose Ricardo
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    Sea urchin: From plague to market opportunity
    (ELSEVIER SCI LTD, 2012) Grisolia, Jose M.; Lopez, Francisco; de Dios Ortuzar, Juan
    The coast line of the Canary Islands (Spain) has suffered from a plague of Diadema antillarum (sea urchin) over the last decades. This has attracted the attention of local authorities since it is becoming a serious environmental problem. We set out to analyse the potential market for sea urchin meat in this region, where this species is not subject to commercial exploitation and it is relatively unknown. The paper uses data from a sample of volunteers who were interviewed before and after tasting different dishes cooked with sea urchin. We applied discrete choice models considering that answers before and after experiencing this food belonged to different types of data: this is a mixed data approach in the state of practice. Our main conclusion is that there is indeed a market niche for having specialised restaurants serving sea urchin as a delicacy food. (C) 2012 Elsevier Ltd. All rights reserved.
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    The lack of reproducibility of different distillation techniques and its impact on pear spirit composition
    (WILEY, 2011) Garcia Llobodanin, Laura; Roca, Jordi; Ramon Lopez, Jose; Ricardo Perez Correa, Jose; Lopez, Francisco
    We analysed the impact of operation variability on the composition of pear spirits obtained with a Charentais alembic and a packed distillation column. Lack of reproducibility significantly affected the spirits' compositions, with batch distillation columns more difficult to operate reproducibly vs. traditional alembics. The composition of column distilled spirits differed more in esters, such as ethyl octanoate, ethyl decanoate and ethyl palmitate. In turn, alembic spirit compositions differed more in acetaldehyde and acetal. Moreover, column distilled spirits contained four times more esters, 20% more higher alcohols, 40% less acetaldehyde and 10% less methanol than alembic spirits. Spirits distilled with a rectification column were more concentrated in ethanol than alembic distilled spirits, although both distillation systems recovered the same amount of ethanol in the heart fraction.