CARLOS
ESCOTT PÉREZ
Profesor ayudante doctor
![Foto de CARLOS](/img/nophoto.png)
![Foto de Universidad Politécnica de Madrid](/img/noimage_org.png)
Universidad Politécnica de Madrid
Madrid, EspañaPublikationen in Zusammenarbeit mit Forschern von Universidad Politécnica de Madrid (48)
2024
-
Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines
Oeno One, Vol. 58, Núm. 1
-
Anthocyanins: Yeast’s Role in Natural Pigment Modification
Microbial Pigments: Applications in Food and Beverage Industry (CRC Press), pp. 199-215
-
Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2
Sustainable Food Technology, Vol. 2, Núm. 2, pp. 437-446
2023
-
Cluster microclimate, canopy management and its influence on the berry (size and composition) quality
BIO Web of Conferences
-
Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing
BIO Web of Conferences
-
Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts
Beverages, Vol. 9, Núm. 2
-
Optical and AFM microscopy of grape juices treated with UHPH: Effects of microstructure and nanostructure
BIO Web of Conferences
-
The use of Pulsed Light to reduce native population on the pruina of grapes, and the use of Lachancea thermotolerans as red wine acidifier
BIO Web of Conferences
-
UHPH processing of grape must to improve wine quality
BIO Web of Conferences
-
Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines
BIO Web of Conferences
-
Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks
BIO Web of Conferences
2022
-
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine
Food and Bioprocess Technology, Vol. 15, Núm. 3, pp. 620-634
-
Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine
Food Research International, Vol. 161
-
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes
European Food Research and Technology, Vol. 248, Núm. 10, pp. 2497-2507
-
Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal
Fermentation, Vol. 8, Núm. 11
-
Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines
Foods, Vol. 11, Núm. 22
-
Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927
2021
-
Application of hanseniaspora vineae yeast in the production of rosé wines from a blend of tempranillo and albillo grapes
Fermentation, Vol. 7, Núm. 3
-
Emerging non‐thermal technologies for the extraction of grape anthocyanins
Antioxidants, Vol. 10, Núm. 12
-
Improvement of must fermentation from late harvest cv. Tempranillo grapes treated with pulsed light
Foods, Vol. 10, Núm. 6