Portal de Transparencia

Actividad investigadora:

• Artículos en revistas
  • [2019] Applications of Metschnikowia pulcherrima 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] Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
  • [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] 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
  • [2013] Effect of Saccharomyces strains on the quality of red wines aged on lees
  • [2013] Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
  • [2012] Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
  • [2012] Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
  • [2011] Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions
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• Ayudas y becas obtenidas
  • [2011] Becario PIF-UPM
• Capítulos de libros
  • [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] Wine Spoilage Yeasts: Control Strategy
  • [2016] Influence of yeasts in wine color
  • [2016] Nanotechnology and wine
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• Libros
  • [2017] Yeast - Industrial Applications
  • [2016] Grape and wine biotechnology.
• 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] 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] Glycolytically inefficient yeast strains to reduce the alcohol content of wines
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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
  • [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] Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
  • [2012] Use of metabolic blockers and non-Saccharomyces yeasts in sequential fermentation to reduce the alcohol content of wine
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• Premios
  • [2019] Premio SIVE-OENOPPIA 2019
  • [2018] Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
  • [2015] Premio Extraordinario de Doctorado
  • [2011] II premiio Cristòfor Mestre i Artigas en Viticultura y Enologia
  • [2011] Premio Extraordinario al 3er mejor expediente de la titulación de Ingeniero Agrónomo. Promoción 150.
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• Proyectos de I+D+i
  • [2019] APPLICATIONS OF UHPH IN WINEMAKING
  • [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
  • [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 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 ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
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• Tesis Doctorales
  • [2014] OPTIMIZACIÓN DE PARÁMETROS FERMENTATIVOS DE CALIDAD EN VINOS TINTOS DE ZONAS CÁLIDAS