CARLOS
ESCOTT PÉREZ
Profesor ayudante doctor
![Foto de Wendu](/img/nophoto.png)
Wendu
Tesfaye
Publications by the researcher in collaboration with Wendu Tesfaye (6)
2021
2020
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Applications of nanotechnology in the winemaking process
European Food Research and Technology, Vol. 246, Núm. 8, pp. 1533-1541
2018
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Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
Food Chemistry, Vol. 239, pp. 975-983
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Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
Food Microbiology, Vol. 69, pp. 51-63
2016
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Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts
Journal of Applied Microbiology, Vol. 121, Núm. 5, pp. 1346-1356
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The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine
Molecules, Vol. 21, Núm. 11