Universidad de Cádiz-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2023

  1. Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

    Food Control, Vol. 153

2022

  1. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies

    Foods, Vol. 11, Núm. 8

2021

  1. Malolactic fermentation of tempranillo wines: Effects on chemical composition and sensory quality

    Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines (Nova Science Publishers, Inc.), pp. 53-77

2020

  1. Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

    Fermentation, Vol. 6, Núm. 1

2018

  1. Editorial: Microorganisms for a sustainable viticulture and winemaking

    Frontiers in Microbiology