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Belda Aguilar, Ignacio ; Ruiz, Javier ; Beisert, Beata ; Navascués, Eva ; Marquina Díaz, Domingo ; Calderón, Fernando ; Rauhut, Doris ; Benito, Santiago ; Santos de la Sen, Antonio | Elsevier | 2017-09-18In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinct[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz, Javier ; Esteban Fernández, Adelaida ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio ; Moreno Arribas, M. Victoria | MDPI | 2017-01-24Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts,[...]texto impreso
Herrero Gil, Andrea ; Egea González, Isabel ; Ruiz, Javier ; Romeo Briones, Ignacio | Elsevier | 2019-02Martian lobate scarps are prominent tectonic structures interpreted to be the topographic expression of large thrust faults generated under compression. Here, we present a structural modeling performed on three large lobate scarps (Ogygis Rupes,[...]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
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[...]
