Información del autor
Autor Belda Aguilar, Ignacio |
Documentos disponibles escritos por este autor (19)
![](./images/expand_all.gif)
![](./images/collapse_all.gif)
![Selecciones disponibles](./images/orderby_az.gif)
![]()
texto impreso
Belda Aguilar, Ignacio ; Ruiz, Javier ; Alonso Conde, Rafael Alejandro ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | MDPI | 2017-03-23The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much [...]![]()
texto impreso
Vicente Sánchez, Javier ; Ruiz Ruiz, Javier ; Belda Aguilar, Ignacio ; Benito Vázquez, Iván ; Marquina Díaz, Domingo ; Calderón, Fernando ; Santos de la Sen, Antonio ; Benito, Santiago | MDPI | 2020-07-13Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classica[...]![]()
texto impreso
Belda Aguilar, Ignacio ; Ruiz Ruiz, Javier ; Alastruey-Izquierdo, Ana ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Frontiers Media | 2016-01-20Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts makes them a useful tool for increasing the final organoleptic characteristics of wines [...]![]()
texto impreso
Gutiérrez, Cristina ; Gómez Flechoso, María de los Ángeles ; Belda Aguilar, Ignacio ; Ruiz, Javier ; Kayali, Nour ; Polo, Luis ; Santos de la Sen, Antonio | Elsevier | 2017-08-02Saccharomyces cerevisiae is the most important yeast species for the production of wine and other beverages. In addition, nowadays, researchers and winemakers are aware of the influence of non-Saccharomyces in wine aroma complexity. Due to the h[...]