Search Results - "Del Fresno, J M"

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety by Mylona, A.E., Del Fresno, J.M., Palomero, F., Loira, I., Bañuelos, M.A., Morata, A., Calderón, F., Benito, S., Suárez-Lepe, J.A.

“…Schizosaccharomyces was initially considered as a spoilage yeast because of the production of undesirable metabolites such as acetic acid, hydrogen sulfide, or…”
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries by Morata, A, Arroyo, T, Bañuelos, M A, Blanco, P, Briones, A, Cantoral, J M, Castrillo, D, Cordero-Bueso, G, Del Fresno, J M, Escott, C, Escribano-Viana, R, Fernández-González, M, Ferrer, S, García, M, González, C, Gutiérrez, A R, Loira, I, Malfeito-Ferreira, M, Martínez, A, Pardo, I, Ramírez, M, Ruiz-Muñoz, M, Santamaría, P, Suárez-Lepe, J A, Vilela, A, Capozzi, V

“…Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to…”
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