Albert Bordons
Overview
Explore the profile of Albert Bordons including associated specialties, affiliations and a list of published articles.
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Articles
39
Citations
358
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Recent Articles
1.
Torano P, Balmaseda A, Bordons A, Rozes N, Reguant C
Food Microbiol
. 2025 Mar;
129:104754.
PMID: 40086985
Oenococcus oeni is the main species of lactic acid bacteria (LAB) responsible for malolactic fermentation (MLF) in winemaking. MLF development can present difficulties because of the harsh, stressful conditions of...
2.
Torano P, Martin-Garcia A, Bordons A, Rozes N, Reguant C
Food Microbiol
. 2024 Dec;
127:104689.
PMID: 39667857
Lactic acid bacteria (LAB), principally Oenococcus oeni, play crucial roles in wine production, contributing to the transformation of L-malic acid into L-lactic acid during malolactic fermentation (MLF). This fermentation is...
3.
Garcia-Vinola V, Ruiz-de-Villa C, Gombau J, Poblet M, Bordons A, Reguant C, et al.
Foods
. 2024 Jan;
13(2).
PMID: 38254487
Fermented beverages, particularly wines, exhibit variable concentrations of organic and phenolic acids, posing challenges in their accurate determination. Traditionally, enzymatic methods or chromatographic analyses, mainly high-performance liquid chromatography (HPLC), have...
4.
Ruiz-de-Villa C, Poblet M, Bordons A, Reguant C, Rozes N
Int J Food Microbiol
. 2023 Aug;
404:110367.
PMID: 37597274
Progress in oenological biotechnology now makes it possible to control alcoholic (AF) and malolactic (MLF) fermentation processes for the production of wines. Key factors in controlling these processes and enhancing...
5.
Torres-Guardado R, Rozes N, Esteve-Zarzoso B, Reguant C, Bordons A
Int Microbiol
. 2023 Jul;
27(2):505-512.
PMID: 37498437
As a consequence of alcoholic fermentation (AF) in wine, several compounds are released by yeasts, and some of them are linked to the general quality and mouthfeel perceptions in wine....
6.
Balmaseda A, Rozes N, Bordons A, Reguant C
Microb Biotechnol
. 2023 Jun;
17(1):e14302.
PMID: 37387409
The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non-Saccharomyces yeast can...
7.
Ruiz-de-Villa C, Poblet M, Cordero-Otero R, Bordons A, Reguant C, Rozes N
Food Microbiol
. 2023 Mar;
112:104212.
PMID: 36906299
The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines,...
8.
Ruiz-de-Villa C, Poblet M, Bordons A, Reguant C, Rozes N
Food Microbiol
. 2022 Jan;
103:103964.
PMID: 35082081
Yeast metabolism depends on growing conditions, which include the chemical composition of the medium, temperature and growth time. Historically, fatty acid profiles have been used to differentiate yeasts growing in...
9.
Balmaseda A, Rozes N, Bordons A, Reguant C
Int J Food Microbiol
. 2021 Nov;
362:109490.
PMID: 34844030
Oenococcus oeni is the main agent responsible for malolactic fermentation (MLF) in wine. This usually takes place in red wines after alcoholic fermentation (AF) carried out by Saccharomyces cerevisiae. In...
10.
Balmaseda A, Aniballi L, Rozes N, Bordons A, Reguant C
Foods
. 2021 Aug;
10(7).
PMID: 34359413
is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In...