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Authors = Raúl Ferrer-Gallego ORCID = 0000-0002-0301-5334

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11 pages, 1941 KiB  
Article
Nomenclature and Typification of the Goat Grass Aegilops tauschii Coss. (Poaceae: Triticeae): A Key Species for the Secondary Gene Pool of Common Wheat Triticum aestivum
by P. Pablo Ferrer-Gallego, Raúl Ferrer-Gallego, Diego Rivera, Concepción Obón, Emilio Laguna and Nikolay P. Goncharov
Plants 2025, 14(15), 2375; https://doi.org/10.3390/plants14152375 - 1 Aug 2025
Viewed by 193
Abstract
Background: The typification of the name Aegilops tauschii Coss. (Poaceae: Triticeae) is revisited. Several authors cited a gathering from Iberia as the locality and Buxbaum as the collector of as the type, but no actual specimens from this collection have been located, nor [...] Read more.
Background: The typification of the name Aegilops tauschii Coss. (Poaceae: Triticeae) is revisited. Several authors cited a gathering from Iberia as the locality and Buxbaum as the collector of as the type, but no actual specimens from this collection have been located, nor is there evidence that such a gathering existed. In 1994, van Slageren designated as lectotype an illustration from Buxbaum’s Plantarum minus cognitarum centuria I (1728), which, although original material, is not the only element cited in the protologue. The protologue mentions several gatherings, some of which are represented by identifiable herbarium specimens qualifying as syntypes. Methods: This work is based on the analysis of the protologue of Aegilops tauschii and the study of specimens conserved in several herbaria. According to the International Code of Nomenclature for algae, fungi, and plants (ICN, Shenzhen Code 2018), an illustration does not hold the same nomenclatural weight as preserved specimens cited in the protologue. Therefore, van Slageren’s lectotypification does not comply with Art. 9.12 of the ICN and must be superseded. Results: The original material includes multiple elements, and a new lectotype is designated from a specimen at PRC from Azerbaijan. Full article
(This article belongs to the Special Issue Taxonomy and Nomenclature of Euro + Mediterranean Vascular Plants)
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18 pages, 3242 KiB  
Article
Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production
by Jennifer Vázquez, Ana Maria Mislata, Victor Vendrell, Carlos Moro, Sergi de Lamo, Raúl Ferrer-Gallego and Imma Andorrà
Foods 2023, 12(9), 1888; https://doi.org/10.3390/foods12091888 - 4 May 2023
Cited by 9 | Viewed by 2308
Abstract
The use of indigenous yeasts for the production of wines is a tool to defend the typicity of a particular region. The selection of appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (AF) while avoiding the risks [...] Read more.
The use of indigenous yeasts for the production of wines is a tool to defend the typicity of a particular region. The selection of appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (AF) while avoiding the risks of stuck or sluggish fermentations. In this study, autochthonous yeasts from Verdejo grape juice (Appellation of Origin Rueda) were selected, identified, and characterized to exploit the characteristics of the ‘terroir’. The fermentation capacity of seven strains was studied individually at the laboratory scale. The most suitable strains (Saccharomyces cerevisiae: Sacch 1, Sacch 2, Sacch 4, and Sacch 6) and Sacch 6 co-inoculated with Metschnikowia pulcherrima were characterized at the pilot scale. The fermentation kinetics, bioproduct release, volatile composition, and sensory profile of the wines were evaluated. Significant differences were found, especially in the aroma profile. In particular, Sacch 6 and Sacch 6 co-inoculated with M. pulcherrima produced higher amounts of ethyl esters and acetates and lower amounts of higher alcohols than the spontaneous AF. Wines inoculated with indigenous yeasts had higher sensory scores for fruit aromas and overall rating. The selection of indigenous yeasts improved the aroma of Verdejo wines and could contribute to determining the wine typicity of the wine region. Full article
(This article belongs to the Special Issue Changes of Volatile Flavor Compounds during the Fermentation in Foods)
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21 pages, 1278 KiB  
Review
The Wine Industry By-Products: Applications for Food Industry and Health Benefits
by Raúl Ferrer-Gallego and Paula Silva
Antioxidants 2022, 11(10), 2025; https://doi.org/10.3390/antiox11102025 - 14 Oct 2022
Cited by 53 | Viewed by 9321
Abstract
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive [...] Read more.
Each year, 20 million tons of wine by-products are generated, corresponding to 30% of the total quantity of vinified grapes. Wine by-products are a source of healthy bioactive molecules, such as polyphenols and other molecules (pigments, fibers, minerals, etc.). The abundance of bioactive compounds assures a promising future for nutritional foodstuff production. Wine by-products can be used to fortify aromatized waters and infusions, bread, pasta, dairy products, alcohol, sugary beverages, and processed foods. These innovative products are part of the Mediterranean diet and are of great interest to both human and environmental health. Pre-clinical studies show that consumption of food produced with wine by-products or with their extracts attenuates the inflammatory state and increases antioxidant status. As such, wine by-products provide protective effects against the underlying pathophysiological hallmarks of some chronic diseases such as atherosclerosis, diabetes, hypertension, obesity, and cancer. However, the poor bioavailability warrants further investigation on how to optimize the efficacy of wine by-products, and more clinical trials are also needed. The scientific evidence has validated the uses of the dietary nature of wine by-products and has helped to promote their use as a functional food to prevent chronic human diseases. Full article
(This article belongs to the Topic Recent Advances in Application of Essential Oil and other Νatural Εxtracts in Food Industry)
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12 pages, 368 KiB  
Article
Healthy Lifestyle and Academic Performance in Middle School Students from the Region of Aragón (Spain)
by Beatriz Sánchez-Hernando, Isabel Antón-Solanas, Raúl Juárez-Vela, Vicente Gea-Caballero, María Inmaculada Carboneres-Tafaner, Elisa Ferrer-Gracia, Javier Gállego-Diéguez, Iván Santolalla-Arnedo and Ángel Gasch-Gallén
Int. J. Environ. Res. Public Health 2021, 18(16), 8624; https://doi.org/10.3390/ijerph18168624 - 15 Aug 2021
Cited by 8 | Viewed by 6919
Abstract
A healthy lifestyle is important to the present and future development and health of school age people. This study aims to analyze the relationship between daily lifestyle habits and academic performance in a sample of adolescents from the autonomous community of Aragon (Spain). [...] Read more.
A healthy lifestyle is important to the present and future development and health of school age people. This study aims to analyze the relationship between daily lifestyle habits and academic performance in a sample of adolescents from the autonomous community of Aragon (Spain). We performed a cross-sectional study to analyze the lifestyle habits and academic performance of a total of 1745 7th and 8th grade middle school students during the academic year 2018–2019; the participants were selected from a random sample of 43 middle schools from the region of Aragon. The following data were collected through an anonymized, previously validated questionnaire: diet, sleep, physical activity, use of screens, use of toxic substances, and academic performance. We found a statistically significant association between all the lifestyle habits analyzed and academic performance (p < 0.001) in our sample. Based on our findings, we suggest that health promotion and education in healthy lifestyles should be integrated in middle school curricula to improve academic performance and, more importantly, to promote both present and future health outcomes of adolescents. Full article
(This article belongs to the Special Issue New Advances in Nursing Care)
15 pages, 973 KiB  
Article
Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
by Ana María Mislata, Miquel Puxeu, Immaculada Andorrà, Noelia Espligares, Sergi de Lamo, Montserrat Mestres and Raúl Ferrer-Gallego
Fermentation 2021, 7(2), 64; https://doi.org/10.3390/fermentation7020064 - 27 Apr 2021
Cited by 5 | Viewed by 3283
Abstract
Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. Methods: This study investigates the use of different Saccharomyces and non- [...] Read more.
Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. Methods: This study investigates the use of different Saccharomyces and non-Saccharomyces yeasts strains (Torulaspora delbrueckii and Metschnikowia pulcherrima) in Chardonnay and Xarel.lo cava wines. The usual enological parameters, the volatile composition, the protein contents, and foamability were determined, and sensory analyses were also performed for all of the vinifications (both before tirage and after 18 months of aging on the lees). Results: the protein and foamability results show that there is a direct relationship between both parameters, with better foam persistence achieved in some non-Saccharomyces fermentation. M. pulcherrima base wines showed a high protein content, improving foamability and foaming persistence. In addition, the results of the aromatic composition and the sensory analysis showed that the use of T. delbrueckii at first fermentation produced interesting cavas from an aromatic perspective. These cavas showed the highest values of ethyl isovalerate (120–126 µg/L), providing aromatic fruity notes, especially fresh green apple. Conclusions: the use of non-Saccharomyces yeasts in the base wine fermentation can be an alternative to produce cavas with differentiated aromatic characteristics and interesting foaming ability. Full article
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 3.0)
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13 pages, 1388 KiB  
Article
Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products
by Ana Maria Mislata, Miquel Puxeu and Raul Ferrer-Gallego
Foods 2020, 9(2), 133; https://doi.org/10.3390/foods9020133 - 28 Jan 2020
Cited by 24 | Viewed by 5199
Abstract
The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork stoppers and cork by-products were assessed in order [...] Read more.
The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork stoppers and cork by-products were assessed in order to add value to these wastes. Twenty-three aromatic compounds with industrial interest were quantified by gas chromatography coupled mass spectrometry GC–MS in both samples. Vanillins and volatile phenols were the most abundant aromatic families. Other aromatic compounds, such as aldehydes, lactones, terpenols, and alcohols, were also determined. Furthermore, the phenolic composition and the antioxidant activity were also evaluated. Overall, extracts showed high aromatic and antioxidant potential to be further used in different industrial fields. The recovery of these valuable compounds from cork stoppers and cork by-products helps to reuse them in agricultural, cosmetic, pharmaceutical, or food industries. Full article
(This article belongs to the Special Issue Agricultural and Food Waste: Analysis, Characterization, and Extraction of Bioactive Compounds and Their Possible Utilization)
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12 pages, 2887 KiB  
Article
Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation
by Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví and Raúl Ferrer-Gallego
Fermentation 2019, 5(3), 58; https://doi.org/10.3390/fermentation5030058 - 3 Jul 2019
Cited by 4 | Viewed by 4605
Abstract
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions [...] Read more.
Nitrogen is a limiting factor for the development of wine alcoholic fermentation. The addition of nutrients and different nitrogen sources is a usual practice for many winemakers. Currently, there is a market trend toward wine that is additive-free and there are also restrictions on the amount of ammonium fermentation agents that can be added to the wine. In this work, the changes produced on the alcoholic fermentation by the addition of different nitrogen sources were evaluated by the use of ATR-FTIR. The results showed the feasibility of this technique to observe differences in the growth yeast capacity depending on the type of the nutrients added. A high influence on the development of the alcoholic fermentation was observed, especially at its exponential and the stationary phases. Moreover, the changes observed in the recorded spectra were related to the proteins and lipid esters composition of the yeast cell wall. This technique should be a useful tool to evaluate nitrogen deficiencies during winemaking although further studies should be done in order to evaluate more influential factors. Full article
(This article belongs to the Special Issue Bioprocess and Fermentation Monitoring, Volume II)
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