Pedro Miguel Izquierdo Cañas

Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Sergio Gómez‐Alonso et al. · Journal of Food Composition and Analysis · 2008 · 79 citations

Aromatic Composition, Food Fermentation, Flavoromics +4

Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines

Pedro Miguel Izquierdo Cañas, Fátima Pérez-Martín, Esteban García Romero et al. · International Journal of Food Microbiology · 2012 · 71 citations

Merlot Wines, Malolactic Bacterium, Food Fermentation +8

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

Pedro Miguel Izquierdo Cañas, Esteban García‐Romero, José María Heras Manso et al. · European Food Research and Technology · 2014 · 66 citations

Red Wines, Wickerhamomyces Anomalus, Food Fermentation +6

Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Sergio Gómez‐Alonso et al. · Journal of Food Composition and Analysis · 2007 · 59 citations

Food Chemistry, Biosynthesis, Engineering +9

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Fátima Pérez-Martín et al. · Food Science and Technology International · 2014 · 44 citations

Alcoholic Fermentation, Food Fermentation, Food Analysis +14