Incidence of nitrogenous compounds of must on ethyl carbamate formation induced by lactic acid bacteria

by José Antonio Suárez Lepe, Carlos Anibal Uthurry
Published 2007-12-01

Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

by Iris Loira, Antonio Morata, Felipe Palomero, Carmen González, José Antonio Suárez-Lepe
Published 2018-08-01

Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

by Orestis Tsiakkas, Carlos Escott, Iris Loira, Antonio Morata, Doris Rauhut, José Antonio Suárez-Lepe
Published 2020-01-01

Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking

by Carlos Escott, Juan Manuel del Fresno, Iris Loira, Antonio Morata, José Antonio Suárez-Lepe
Published 2018-08-01

Lachancea thermotolerans Applications in Wine Technology

by Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González, José Antonio Suárez Lepe
Published 2018-07-01

Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution

by Carlos Escott, Antonio Morata, Fernando Zamora, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe
Published 2018-11-01

Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

by Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero, José Antonio Suárez-Lepe, Santiago Benito
Published 2014-01-01

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

by Juan Manuel del Fresno, Antonio Morata, Carlos Escott, Iris Loira, Rafael Cuerda, José Antonio Suárez-Lepe
Published 2019-02-01

Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology

by Antonio Morata, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, José Antonio Suárez-Lepe
Published 2019-07-01

Contribution of Non-<i>Saccharomyces</i> Yeasts to Wine Freshness. A Review

by Antonio Morata, Carlos Escott, María Antonia Bañuelos, Iris Loira, Juan Manuel del Fresno, Carmen González, José Antonio Suárez-Lepe
Published 2019-12-01

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

by Carlos Escott, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, Antonio Morata
Published 2021-06-01

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

by Carlos Escott, Antonio Morata, Jorge M. Ricardo-da-Silva, María Jesús Callejo, María del Carmen González, José Antonio Suarez-Lepe
Published 2018-09-01

The Effect of Elicitors and Canopy Management in the Chemical Composition of <i>Vitis vinifera</i> Red Varieties in Warm and Hot Areas in Spain

by Natalia Gutiérrez, Leyre López-de-Silanes, Carlos Escott, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe, Antonio Morata
Published 2021-06-01

The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

by Kai Chen, Carlos Escott, Iris Loira, Juan Manuel del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe
Published 2016-10-01

The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

by Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe, Antonio Morata
Published 2021-02-01