Portal de Transparencia

Actividad investigadora:

• Artículos en revistas
  • [2019] Applications of Metschnikowia pulcherrima in Wine Biotechnology
  • [2019] Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology
  • [2019] Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
  • [2019] Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
  • [2019] PILOT EXPERIENCE FOR THE CREATION OF A FOOD INNOVATION COMPETITION. SALINA INNOVA
  • [2019] Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
  • [2019] The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
  • [2019] Use of Ultra High Pressure Homogenization to sterilize grape must
  • [2018] Application of ultrasound to improve lees ageing processes in red wines
  • [2018] Biotechnology of Ice Wine Production
  • [2018] Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
  • [2018] MEGARA, the R=6000-20000 IFU and MOS of GTC
  • [2018] Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
  • [2018] Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
  • [2018] Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
  • [2018] Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
  • [2017] Emerging preservation technologies in grapes for winemaking
  • [2017] Pulsed Light Effect in Red Grape Quality and Fermentation
  • [2017] Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
  • [2017] Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
  • [2016] Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts
  • [2016] The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
  • [2016] Towards the use of grapevine by-products for reducing the alcohol content of wines
  • [2016] Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in red wines
  • [2014] Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
  • [2014] Schizosaccharomyces isolation method
  • [2013] Effect of Saccharomyces strains on the quality of red wines aged on lees
  • [2013] Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
  • [2013] Schizosaccharomyces selective differential media
  • [2013] Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
  • [2012] Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
  • [2012] Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
  • [2012] Identifying yeats belonging to the Brettanomyces/Dekkera Genera through the use of the selective-differential media
  • [2012] New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines
  • [2012] New trends in yeast selection for winemaking
  • [2012] Oenological versatility of Schizosaccharomyces spp.
  • [2012] Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
  • [2012] Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
  • [2011] Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
  • [2011] Medidas para paliar los efectos de cambio climatico
  • [2011] Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: inXuence on anthocyanin content and chromatic variables
  • [2011] Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions
  • [2009] A method for estimating Dekkera/Brettanomyces populations in wines
  • [2009] Effect on the autolysis process and the colouring matter of several commercial preparations with b-glucanase action in red winemaking
  • [2009] Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/Brettanomyces: Application for Dekkera/Brettanomyces control in red winemaking
  • [2009] Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts
  • [2009] New genera of yeasts for over lees aging of red wine
  • [2007] Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content
  • [2007] Crianza sobre lías en vinos tintos
  • [2007] Ecología y prevención de Brettanomyces/Dkkera durante la elaboración y crianza de vinos tintos
  • [2007] Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetladehyde
  • [2007] Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
  • [2007] The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
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• Capítulos de libros
  • [2019] Anthocyanins as Natural Pigments in Beverages
  • [2019] Craft Beers: Current Situation and Future Trends.
  • [2019] Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food
  • [2019] Maceration and Fermentation: New Technologies to Increase Extraction
  • [2019] New Trends in Aging on Lees
  • [2019] Strategies to Improve the Freshness in Wines from Warm Areas
  • [2019] Technology of Vermouth Wines
  • [2017] Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers
  • [2017] Wine Spoilage Yeasts: Control Strategy
  • [2016] Antimicrobial Packaging of Beverages. Chapter 21
  • [2016] Influence of yeasts in wine color
  • [2016] Nanotechnology and wine
  • [2016] New biotechnologies for wine fermentation and ageing
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• Conferencias invitadas en congresos
  • [2019] Nanotechnology in Wine: Emerging technologies of fermentation
  • [2010] Yeast selection: repercussions in pyranoanthocyanins formation and color stability
• Libros
  • [2017] Yeast - Industrial Applications
  • [2016] Grape and wine biotechnology.
  • [2015] Levaduras para vinificación en tinto
  • [2010] Nuevas Tecnologías de Conservación de Alimentos
  • [2009] Nuevas Tecnologías de Conservación de Alimentos
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• Otras Publicaciones
  • [2013] Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación
  • [2013] Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
  • [2013] Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption
  • [2013] Reduction of 4-ethylphenol contents in red wines using HCDC yeasts and cinnamyl esterases
  • [2013] Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
  • [2012] Effect of Saccharomyces strains on the quality of red wines aged on lees
  • [2011] Cepas de levadura glicolíticamente ineficientes para reducir el grado alcohólico de los vinos
  • [2011] Control de grado alcohólico en zonas cálidas mediante el empleo de levaduras seleccionadas con ineficiencia glicolítica y bloqueadores metabólicos.
  • [2011] El furfural como inhibidor metabólico para reducir el grado alcohólico en vinos.
  • [2011] Furfural as a metabolic inhibitor for reducing the alcohol content of wines.
  • [2011] Glycolytically inefficient yeast strains to reduce the alcohol content of wines
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• Patentes
  • [2009] Método de vinificación de vinos tintos
  • [2009] Nuevo método de crianza sobre lías en vinos tintos
  • [2008] Detección de Brettanomyces en vinos mediante medios selectivos asociados a HPLC/PDA
  • [2008] Método de Vinificación de Vinos tintos
  • [2007] Detección de Brettanomyces en vinos mediante medios selectivos asociados a HPLC/PDA
  • [2007] Método de vinificación de vinos tintos
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• Ponencia en Congresos
  • [2019] Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
  • [2019] NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE WINES
  • [2019] THE OENOLOGICAL INTEREST OF FUMARIC ACID: STOP MALOLACTIC FERMENTATION AND PRESERVE THE FRESHNESS OF WINES
  • [2019] UHPH FOR CONTROLLING GRAPE MICROORGANISMS AND ITS REPERCUSSION IN THE SENSORY PROFILE OF WHITE WINES
  • [2018] Addition of sonicated yeast biomass for the acceleration of ageing on lees
  • [2018] Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
  • [2018] Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines
  • [2017] Acceleration of ageing on lees in red wines by application of ultrasounds
  • [2017] Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
  • [2017] Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
  • [2014] Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
  • [2014] Processing of grapes by high hydrostatic pressure. Influence on wine quality
  • [2013] Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
  • [2013] New Schizosaccharomyces applications in red wines alcoholic fermentation
  • [2013] New Schizosaccharomyces pombe applications in white winemaking
  • [2013] Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
  • [2013] Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
  • [2012] Balsamic honey vinegar elaboration using oak, chestnut, mulberry, cherry and ash chips
  • [2012] INFLUENCE OF Saccharomyces STRAIN ON THE RELEASE OF POLYSACCHARIDES FROM YEAST CELL WALLS
  • [2012] Use of metabolic blockers and non-Saccharomyces yeasts in sequential fermentation to reduce the alcohol content of wine
  • [2010] REDUCTION OF 4-ETHYLPHENOL CONCENTRATION USING LYOPHILIZED YEAST BIOMASSES AS BIOADSORBENT: INFLUENCE ON THE ANTHOCYANIN CONTENTS AND CHROMATIC PARAMETERS
  • [2010] Reducción de etilfenoles por formación de piranoantocianos vinilfenólicos
  • [2010] Selección Saccharomyces cerevisiae con baja producción de etanol para control del grado alcohólico en zonas cálidas
  • [2010] Selected yeast strains (Saccharomyces cerevisiae) with glycolytic inefficiency and metabolic inhibitors to reduce alcoholic degree in vines from warm regions
  • [2010] Structural and regulatory analysis of quorum sensing in Rhizobium leguminosarum
  • [2009] Use of Saccharomyces no cerevisiae during mixed/sequential fermentations to reduce alcohol content and to improve sensorial profile
  • [2008] DEKKERA /BRETTANOMYCES DETECTION IN RED WINES
  • [2008] Innovación en la detección de Dekkera/Brettanomyces para vinos tintos
  • [2008] Non-Saccharomyces selected yeast strains for over lees ageing
  • [2008] Piranoantocianos vinilfenólicos en vinos tintos utilizando levaduras HCDC+.
  • [2008] Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins
  • [2007] Detección de Brettanomyces en vinos tintos mediante medios de cultivo selectivo-diferenciales
  • [2007] Formation of vinylphenolic pyranoanthocyanins in red wines using selected yeast strains
  • [2007] Levaduras no-Saccharomyces de adición exógena para crianza sobre lías
  • [2007] Levaduras no-Saccharomyces en crianza sobre lías
  • [2007] Medios selectivo-diferenciales en la detección y aislamiento de Brettanomyces/Dekkera
  • [2007] Techniques for Brettanomyces inhibition in red wines
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• Premios
  • [2019] OIV Award - Book: Red Wine Technology
  • [2019] Premio SIVE-OENOPPIA 2019
  • [2018] Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
  • [2016] Reconocimiento como Profesor invitado en Gansu Agricultural University (China) 70 Aniversario de la GSAU 1946-2016
  • [2011] II premiio Cristòfor Mestre i Artigas en Viticultura y Enologia
  • [2007] Premio a la Investigación o al Desarrollo Tecnológico para profesores menores de 35 años de la FUNDACIÓN GENERAL de la Universidad Politécnica de Madrid. Enero de 2007
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• Proyectos de I+D+i
  • [2019] APPLICATIONS OF UHPH IN WINEMAKING
  • [2019] ENOLOGICAL EVALUATION OF ONE SELECTED STRAIN OF HANSENIASPORA VINAE
  • [2019] ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
  • [2019] ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
  • [2019] ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
  • [2019] ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
  • [2019] ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
  • [2019] FORMACION EN TRATAMIENTOS DE CONSERVACION MAS ADAPTADOS A LOS TIPOS DE ENVASES
  • [2019] IPLGWBiotech: Luz pulsada para el control de microorganismos en uva. Efecto sobre nuevas biotecnologías de vinificación
  • [2018] APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2018] APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2018] APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2018] APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
  • [2018] ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
  • [2017] APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2017] APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
  • [2017] APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2017] APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
  • [2016] APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2016] APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
  • [2016] APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
  • [2016] APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
  • [2015] pignosacch: Formación de pigmentos piranoantociánicos y poliméricos estables durante la fermentación con no-Saccharomyces y Saccharomyces
  • [2014] COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS
  • [2014] FORMACIÓN DE PIGMENTOS PIRANOANTOCIANICOS Y POLIMERICOS ESTABLES DURANTE LA FERMENTACIÓN CON NOSACCHAROMYCES Y SACCHAROMYCES
  • [2013] COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS
  • [2011] CONVENIO DE COLABORACIÓN EN MODALIDAD DE SUBCONTRATACIÓN PARA EL PROYECTO CENIT DEMÉTER.EMPLEO DE LEVADURAS N O SACCHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO
  • [2011] OPTIMIZACIÓN TÉCNICA Y MICROBIOLÓGICA DE LA CRIANZA SOBRE LÍAS EN VINOS TINTOS.
  • [2011] PROYECTO DE COLABORACIÓN PARA EL PROYECTO CENIT DEMETER - EMPLEO DE LEVADURAS NO SACHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO DE CRIANZA SOBRE LÍAS EN VINOS
  • [2009] CONVENIO DE COLABORACIÓN EN MODALIDAD DE SUBCONTRATACIÓN PARA EL PROYECTO CENIT DEMÉTER.EMPLEO DE LEVADURAS N O SACCHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO
  • [2009] PROYECTO DE COLABORACIÓN PARA EL PROYECTO CENIT DEMETER - EMPLEO DE LEVADURAS NO SACHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO DE CRIANZA SOBRE LÍAS EN VINOS
  • [2009] TECNICAS VITICOLAS Y ENOLOGICAS PARA LA REGULACION DEL EQUILIBRIO ALCOHOL,/ACIDEZ
  • [2008] Elaboración de mostos tintos de zonas cálidas con alta implantación de levaduras vínicas seleccionadas
  • [2008] Empleo de levaduras no Saccharomyces en el desarrollo de un nuevo método de crianza sobre lías en vinos tintos
  • [2008] Optimización de Biotecnología Fermentativa.
  • [2008] Selección de levaduras autóctonas para la vinificación en tinto de Bodegas Palacio de Villachica S. A.
  • [2007] Estudio de la estabilidad fisicoquímica y microbiológica de las añadas 2001/2002 y 2003/2005 de vinos Calzadilla
  • [2007] Optimización de Biotecnología Fermentativa
  • [2007] Origen y control en vinos tintos de anomalías olfativas y nuevas formas estables de color relacionadas con el metaboloma de levaduras
  • [2007] Selección de levaduras autóctonas para la vinificación en tinto de Bodegas Palacio de Villachica S. A.
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• Responsabilidades
  • [2019] Delegado Español de los Grupos de Techno y Micro de la OIV
  • [2017] Delegado Científico del gobierno Español en los grupos de Micro y Tecno de la Oficina Internacional de la Vid y el Vino
  • [2017] Representante de la UPM en el consorcio EMaVE (European Ms in Viticulture and Enology)
  • [2016] Foreign expert for State High-end Project The State Administration of Foreign Experts Affairs 2015-16, Chinese Government
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• Tesis Doctorales
  • [2019] Aplicación de ultrasonidos en la crianza sobre lías y envejecimiento de vinos tintos
  • [2018] Use of non-Saccharomyces yeasts to enhance the quality of red wines
  • [2014] OPTIMIZACIÓN DE PARÁMETROS FERMENTATIVOS DE CALIDAD EN VINOS TINTOS DE ZONAS CÁLIDAS
  • [2013] UTILIZACIÓN DE BLOQUEADORES METABÓLICOS Y OPTIMIZACIÓN DE LAS CONDICIONES DE APLICACIÓN PARA LA REDUCCIÓN DEL GRADO ALCOHÓLICO EN VINOS ELABORADOS A PARTIR DE UVA PROCEDENTE DE ZONAS CÁLIDAS
  • [2009] Estudio y optimización de la crianza sobre lías en vinos tintos: incidencia de la autolisis de levaduras
  • [2009] Medidas de control de Brettanomyces/Dekkera en vinificación en la elaboración de vinos tintos
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