Publicaciones en colaboración con investigadores/as de University of Bordeaux (3)

2024

  1. Influence of yeasts on wine acidity: new insights into Saccharomyces cerevisiae

    Oeno One, Vol. 58, Núm. 4

  2. Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

    Food Microbiology, Vol. 120

2023

  1. New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation

    Food Microbiology, Vol. 112