Concepedia
Statistics
Publications
8
Citations
188
H-Index
Active since
2020
Affiliations
Universitat Rovira i Virgili(Current)
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
École Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine
Université de Bordeaux
Unité mixte de recherche Œnologie
Aitor Balmaseda is an author at Universitat Rovira i Virgili specializing in microbiology, food fermentation, and wine tasting.
Top concepts
MicrobiologyFood FermentationHealthEngineeringWine TastingBiotechnologyBiologyMedicineBiosynthesisFood Microbiology
Publications per year
2020–2024
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
Aitor Balmaseda, Nicolás Rozés, Miguel A. Leal et al. · International Journal of Food Microbiology · 2020 · 52 citations
Malolactic Fermentation, Food Fermentation, In Vitro Fermentation +8
Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium
Aitor Balmaseda, Nicolás Rozés, Albert Bordons et al. · Food Microbiology · 2021 · 23 citations · Full text
Engineering, Amino Acids, Different Yeast Species +17
Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions
Aitor Balmaseda, Laura Aniballi, Nicolás Rozés et al. · Foods · 2021 · 22 citations · Full text
Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation
Alba Martín-Garcia, Aitor Balmaseda, Albert Bordons et al. · OENO One · 2020 · 21 citations · Full text
Sequential Fermentation, Malolactic Fermentation, Food Fermentation +11
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider
Aitor Balmaseda, Marc Lorentzen, Lucie Dutilh et al. · International Journal of Food Microbiology · 2023 · 19 citations · Full text
Biology, Alcoholic Fermentation, Biosynthesis +14
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