Biomedical subjects

E Pueyo

Publications and source records attributed to E Pueyo.

6 recordsLinked to original sources

PubMed2004

Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.

The sensory and analytical characteristics of five rose sparkling wines manufactured by the traditional method have been determined. Moreover, the changes that take place in the nitrogen and volatile fraction of the wines during the second fermentation and the aging with the yeasts have been studied. Each of these wines was made from a single industrial rose base wine of the Garnacha Tinta variety, with five selected yeasts strains. The base wine had a low content in free amino acids, 16 mg/L, and the yeast consumed more peptides than free amino acids during second fermentation. From the application of the two-way analysis of variance, yeast strain, and aging time factors to the data of volatile compounds, it has been found that most of the differences between these sparkling wines are due to the aging time. It has been verified that these rose sparkling wines have foam of good quality and that the grape variety Garnacha Tinta is suitable for the production of rose sparkling wines.

Amino Acids↗

PubMed2004

Time course of ECG depolarization and repolarization changes during ischemia in PTCA recordings.

OBJECTIVES: In this work we studied the temporal evolution of changes in the electrocardiogram (ECG) as a consequence of the induced ischemia during prolonged coronary angioplasty, comparing the time course of indexes reflecting depolarization and those reflecting repolarization. METHODS: We considered both local (measured at specific points of the ECG) and global (obtained from the Karhunen-Loève transform) indexes. In particular, the evolution of Q, R and S wave amplitudes during ischemia was analyzed with respect to classical indexes such as ST level. As a measurement of sensitivity we used an Ischemic Changes Sensor (ICS), which reflects the capacity of an index to detect changes in the ECG. RESULTS: The results showed that, in leads with low-amplitude ST-T complexes, the S wave amplitude was more sensitive in detecting ischemia than was the commonly used index ST60. It was found that in such leads the S wave amplitude initially exhibited a delayed response to ischemia when compared to ST60, but its performance was better from the second minute of occlusion. The global indexes describing the ST-T complex were, in terms of the ICS, superior to the S wave amplitude for ischemia detection. CONCLUSIONS: Ischemic ECG changes occur both at repolarization and depolarization, with alterations in the depolarization period appearing later in time. Local indexes are less sensitive to ischemia than global ones.

Action Potentials↗

PubMed2001

Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines.

A study was made of the validity of the solid-phase microextraction method, using a polydimethylsiloxane coated fused-silica fiber, for the extraction-desorption of the minor volatile compounds from wine before their gas chromatographic analysis. The aspects considered were the influence of ethanol on extraction, repeatability, limits of detection, linearity and recovery of compounds. This method, together with the direct injection of the major volatile compounds, was applied to 16 varietal wines. The findings indicate that the method is a highly suitable technique for the analysis of wines and that the volatile composition of wines depends, at least partly, on the grapes with which they have been made.

Chromatography, Gas↗

PubMed2000

Release of lipids during yeast autolysis in a model wine system.

The release of lipids during the aging of sparkling wines in contact with yeast can influence wine sensory attributes and, especially, foam characteristics. Model systems allow study of the autolysis process in a reasonable period of time compared to natural conditions, at which it can last several months. In this paper, the release of the different classes of lipids during the autolysis of three commercial yeast strains in a model wine medium has been monitored. Due to the absence of accurate quantitative methods, an HPLC method for separating and quantifying the different neutral and polar yeast lipid classes was developed. Lipids were eluted through a YMC PVA-Sil column with a complex solvent mixture. Detection was carried out with a light-scattering detector. The yeasts were suspended in the model wine buffer and incubated at 30 degrees C for up to 12 days. A release of triacylglycerols, 1,3-diacylglycerols, 2-monoacylglycerols, free fatty acids, sterol esters, and sterols was observed over the first 2 days, a period that corresponded to the maximum loss of yeast viability. A decrease in most of these lipids was observed from day 2, possibly indicative of the release of yeast hydrolytic enzymes due to the breakdown of the cell wall. Phospholipids were not detected in any of the autolysates. The mean lipid content in the autolysates as a percentage of the total lipid content in the yeasts was 8.6% for sterol esters, 3.8% for sterols, 2% for triacylglycerols, and <2% for 1,3-diacylglycerols and free fatty acids.

Autolysis↗

PubMed1999

Assessment of the native electrophoretic analysis of total grape must proteins for the characterization of Vitis vinifera L. cultivars.

The findings of an ampelographic analysis of vines belonging to a Germoplasm Bank were compared to the results of native electrophoresis of the total proteins in their musts. Cluster analysis of the data from the morphological description produced correct groupings, in terms of variety, for all samples. When cluster analysis was performed on the electrophoretic data, 10 of the 11 musts studied were grouped correctly. Electrophoresis was also performed on 30 musts made from a mixture of grapes from large vineyards. In the cluster analysis of the electrophoretic data on the proteins of the 41 musts studied, all the musts are grouped correctly in terms of variety. Electrophoretic analysis of proteins is a simple technique that can be used routinely, provides complementary information to morphological analysis for varietal characterization of vines, and in the majority of cases, makes it possible to ascertain the grape variety from which musts originate.

Electrophoresis, Polyacrylamide Gel↗

PubMed1998

Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning.

Maillard reaction in dehydrated orange juice stored at 30 or 50 degrees C and a(w) = 0.44 was studied. The decreases of the total amino acids were 30 and 65% of initial concentration after 14 days of storage at 30 and 50 degrees C, respectively. Storage at 50 degrees C for 14 days caused a decrease of 11.8 g/L of carbohydrates, and glucose was more reactive than fructose. Loss of sucrose due to hydrolysis was also observed. Presence of 1-(N-substituted)amino-1-deoxy-D-fructose compounds in stored dehydrated orange juice was detected by thin-layer chromatography.

Journal Article↗