IGNACIO
BELDA AGUILAR
Profesor contratado doctor
EVA
NAVASCUÉS LÓPEZ-CORDÓN
Investigadora en el periodo 2011-2011
Publicaciones en las que colabora con EVA NAVASCUÉS LÓPEZ-CORDÓN (22)
2021
2019
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Application of Non-Saccharomyces Yeasts in Wine Production
Non-conventional Yeasts: from Basic Research to Application (Springer International Publishing), pp. 75-89
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Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards
Letters in Applied Microbiology, Vol. 68, Núm. 6, pp. 580-588
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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
Applied Microbiology and Biotechnology, Vol. 103, Núm. 18, pp. 7425-7450
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Looking at the origin: Some insights into the general and fermentative microbiota of vineyard soils
Fermentation, Vol. 5, Núm. 3
2018
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Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Applied Microbiology and Biotechnology, Vol. 102, Núm. 19, pp. 8501-8509
2017
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Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
International Journal of Food Microbiology, Vol. 257, pp. 183-191
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Microbial contribution to Wine aroma and its intended use for Wine quality improvement
Molecules, Vol. 22, Núm. 2
2016
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Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity
International Journal of Food Microbiology, Vol. 225, pp. 1-8
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Levaduras no convencionales en crianza sobre lías
La Semana vitivinícola, Núm. 3485, pp. 2298-2302
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Levaduras no convencionales en crianza sobre lías
La Semana vitivinícola, Núm. 3473, pp. 963-966
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Outlining the influence of non-conventional yeasts in wine ageing over lees
Yeast, Vol. 33, Núm. 7, pp. 329-338
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Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
International Journal of Food Microbiology, Vol. 223, pp. 1-8
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Unraveling the enzymatic basis of wine "Flavorome": A phylo-functional study of wine related yeast species
Frontiers in Microbiology, Vol. 7, Núm. JAN
2015
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Actividades enzimáticas de levaduras no Saccharomyces para su aplicación enológica
ACE: Revista de enología, Núm. 149
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Advances in the control of the spoilage caused by Zygosaccharomyces species on sweet wines and concentrated grape musts
Food Control, Vol. 51, pp. 129-134
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Caracterización de la fisiología en fermentación de "Torulaspora delbrueckii" y su contribución a la complejidad de vinos tintos
Avances en microbiología
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Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
Applied Microbiology and Biotechnology, Vol. 99, Núm. 4, pp. 1911-1922
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Las levaduras como fuente de enzimas de interés enológico
La Semana vitivinícola, Núm. 3449, pp. 1025-1027
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Las levaduras como fuente de enzimas de interés enológico
La Semana vitivinícola, Núm. 3461, pp. 2313-2315