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Alonso Conde, Rafael Alejandro ; Belda Aguilar, Ignacio ; Santos de la Sen, Antonio ; Navascués, Eva ; Marquina Díaz, Domingo | Elsevier | 2015Zygosaccharomyces is one of the most damaging foodborne spoilage yeast, and tools for controlling its growth are limited due to its reported resistance to preservatives and osmotic stress. Zygosaccharomyces contamination may result in spoilage o[...]texto impreso
Celis, M. de ; Ruiz, J. ; Martín-Santamaría, M. ; Alonso, A. ; Marquina Díaz, Domingo ; Navascués, Eva ; Gómez-Flechoso, A. ; Belda, I. ; Santos, A. | Wiley | 2019-04-25The use of commercial yeast strains is a common practice in winemaking leading to a predictable quality in wine production, avoiding stuck or sluggish fermentations. However, the use of commercial yeasts leads to a consequent reduction in autoch[...]texto impreso
Belda Aguilar, Ignacio ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio ; Calderón, Fernando ; Benito, Santiago | Springer | 2015This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains impl[...]texto impreso
Ruiz Ruiz, Javier ; Kiene, Florian ; Belda, Ignacio ; Fracassetti, Daniela ; Marquina Díaz, Domingo ; Navascués, Eva ; Calderón, Fernando ; Benito, Angel ; Rauhut, Doris ; Santos de la Sen, Antonio ; Benito, Santiago | Springer | 2019-08-03Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compound[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz Ruiz, Javier ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Elsevier | 2016-05-16The development of a selective medium for the rapid differentiation of yeast species with increased aromatic thiol release activity has been achieved. The selective medium was based on the addition of S-methyl-L-cysteine (SMC) as ?-lyase substra[...]texto impreso
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
Alonso Conde, Rafael Alejandro ; Celis Rodríguez, Miguel de ; Ruiz Ruiz, Javier ; Vicente Sánchez, Javier ; Navascués, Eva ; Acedo, Alberto ; Ortiz-Álvarez, Rüdiger ; Belda, Ignacio ; Santos de la Sen, Antonio ; Gómez Flechoso, María Angeles ; Marquina Díaz, Domingo | MDPI | 2019-08-29In winemaking processes, there is a current tendency to develop spontaneous fermentations taking advantage of the metabolic diversity of derived from the great microbial diversity present in grape musts. This enological practice enhances wine co[...]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
Belda Aguilar, Ignacio ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Wiley | 2016-07During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the enology industry. Although the contribution of diffe[...]texto impreso
Vicente Sánchez, Javier ; Alonso Conde, Rafael Alejandro ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Elsevier | 2020-03-11Grapevine trunk diseases, caused by different fungal pathogens, are the most relevant group of diseases that affect vineyards, causing important economic losses. Quality control for sanitary purposes should be applied for different diseases in e[...]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 [...]
