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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, 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
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[...]
