Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

Por Del Fresno, Juan Manuel, Morata, Antonio, Loira, Iris, Escott, Carlos, Suárez Lepe, José Antonio
Publicado no ACS Omega (2020)

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

Por del Fresno, Juan Manuel, Morata, Antonio, Escott, Carlos, Loira, Iris, Cuerda, Rafael, Suárez-Lepe, José Antonio
Publicado no Molecules (2019)

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

Por Escott, Carlos, Morata, Antonio, Zamora, Fernando, Loira, Iris, del Fresno, Juan Manuel, Suárez-Lepe, José Antonio
Publicado no ACS Omega (2018)

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

Por Morata, Antonio, Escott, Carlos, Loira, Iris, Del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, Jose Antonio
Publicado no Molecules (2019)

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Por Morata, Antonio, Escott, Carlos, Bañuelos, María Antonia, Loira, Iris, del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, José Antonio
Publicado no Biomolecules (2019)

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

Por Chen, Kai, Escott, Carlos, Loira, Iris, del Fresno, Juan Manuel, Morata, Antonio, Tesfaye, Wendu, Calderon, Fernando, Benito, Santiago, Suárez-Lepe, Jose Antonio
Publicado no Molecules (2016)

Yeast

Publicado em 2017

Grape and Wine Biotechnology

Publicado em 2016

Advances in Grape and Wine Biotechnology

Publicado em 2019

Grapes and Wine

Publicado em 2022

New Advances in Saccharomyces

Publicado em 2024