Portal de Transparencia

Actividad investigadora:

• Artículos en revistas
  • [2018] Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
  • [2018] Lachancea thermotolerans applications in modern wine microbiology
  • [2018] The impacts of Lachancea thermotolerans yeast strains on winemaking
  • [2018] Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
  • [2017] Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
  • [2017] Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
  • [2017] Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe applications in wine food microbiology: Influence in wine quality
  • [2017] The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans?Effect on the Anthocyanin Wine Composition
  • [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] Combined use of S.pombe and L. thermotolerans in winemaking. Beneficial effects through the study of wines analytical characteristics
  • [2016] Lachancea thermotolerans and Saccharomyces cerevisiae sequential inoculated fermentation influences in wine quality and acidic composition of Spanish wine
  • [2016] Modern trends in Schizosaccharomyces use for winemaking
  • [2016] The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
  • [2015] Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
  • [2015] Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
  • [2015] Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
  • [2015] Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
  • [2015] Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
  • [2015] The effects of storage duration, temperature and cultivar on the severity of garlic clove rot caused by Fusarium proliferatum
  • [2015] The use of Schizosaccharomyces yeasts in order to reduce the content of biogenic amines and ethylcarbamate in wines.
  • [2014] Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
  • [2014] Schizosaccharomyces isolation method
  • [2014] Selection of appropriate Schizosaccharomyces strains for winemaking
  • [2013] El oídio, una enfermedad común en las plantas de jardinería
  • [2013] Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
  • [2013] Schizosaccharomyces selective differential media
  • [2012] Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
  • [2012] FOOD TECHNOLOGY EDUCATIONAL VIDEO RESOURCE IMPLEMENTATION
  • [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] Oenological versatility of Schizosaccharomyces spp.
  • [2012] Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
  • [2012] Rhizoctonia solani as causative agent of damping off of Swiss chard in Europe
  • [2011] Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
  • [2011] Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: inXuence on anthocyanin content and chromatic variables
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• Capítulos de libros
  • [2018] Chap 19.- Schizosaccharomyces pombe Isolation Protocol
  • [2018] Chapter 20.- Schizosaccharomyces pombe Biotechnological Applications in Winemaking
  • [2018] Schizosaccharomyces
  • [2016] Antimicrobial Packaging of Beverages. Chapter 21
  • [2016] New Trends in Schizosaccharomyces Use for Winemaking
  • [2014] Schizosaccharomyces
  • [2014] Schizosaccharomyces
  • [2014] Schizosaccharomyces
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• Conferencias invitadas en congresos
  • [2018] Influencia del oxígeno en mostos y vinos
  • [2018] Lachancea Thermotolerans Applications in Modern Wine Microbiology
  • [2018] Lachancea Thermotolerans use in Modern Winemaking. Biotechnology Applications of Non-Conventional Yeasts in Wine Acidity, Aroma, Color and Food Safety.
  • [2016] Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe mixed cultures applications in wine food safety (biogenic amines and ethyl carbamate control) from high pH grape juice
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• Otras Publicaciones
  • [2013] Aromatización de lías de levadura con maderas para su utilización en vinos tintos
  • [2013] Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación
  • [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
  • [2011] Evaluación del potencial enológico de los cultivares tintos de vid (Vitis vinifera L.) Mencía, Pinot Noir y Tempranillo, con dos situaciones de alimentación hídrica.
  • [2011] Respuesta agronómica de los cultivares tintos de vid (Vitis vinifera L.) Graciano, Petit Verdot y Tempranillo frente al déficit hídrico.
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• Ponencia en Congresos
  • [2016] Instrumental, sensory characterization and consumers response of six commercial wines: impact of age on consumers acceptance and emotional response
  • [2014] Processing of grapes by high hydrostatic pressure. Influence on wine quality
  • [2014] Una nueva enfermedad bacteriana de los bulbos de ajo (Allium sativum): LA PODREDUMBRE ROSA
  • [2013] Estudio de la podredumbre del cormo de azafrán (Crocus sativus L.) en Castilla La Mancha y especificidad parasitaria del agente causal
  • [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
  • [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
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• Premios
  • [2011] II premiio Cristòfor Mestre i Artigas en Viticultura y Enologia
• Proyectos de I+D+i
  • [2017] APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
  • [2017] SELECCIÓN DE LEVADURAS AUTÓCTONAS PARA VINIFICACIÓN EN BLANCO EN OSSIAN VIDES Y VINIOS, S.L. PROYECTO I+D+i CDTI DESARROLLO E INCORPORACIÓN DE INNOVACIONES TECNOLÓGICAS EN VINOS ECÓLOGICOS Y VIÑEDOS VIEJOS DE LA VARIEDAD VERDEJO, PROCEDENTES DE CASTILLA Y LEÓN.
  • [2015] Schizosegalim: Estudio y control de metabolitos de Saccharomyces y no Saccharomyces que pueden afectar a la acidez, al color y a la seguridad alimentaria del vino
  • [2015] pignosacch: Formación de pigmentos piranoantociánicos y poliméricos estables durante la fermentación con no-Saccharomyces y Saccharomyces
  • [2014] ESTUDIO Y CONTROL DE METABOLITOS DE SACCHAROMYCES Y NO SACCHAROMYCES QUE PUEDEN AFECTAR A LA ACIDEZ, AL COLOR Y A LA SEGURIDAD ALIMENTARIA DEL VINO
  • [2014] FORMACIÓN DE PIGMENTOS PIRANOANTOCIANICOS Y POLIMERICOS ESTABLES DURANTE LA FERMENTACIÓN CON NOSACCHAROMYCES Y SACCHAROMYCES
  • [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
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