António Morata

Adsorption of Anthocyanins by Yeast Cell Walls during the Fermentation of Red Wines

António Morata, M.C. Gómez-Cordovés, J. Suberviola et al. · Journal of Agricultural and Food Chemistry · 2003 · 246 citations

New trends in yeast selection for winemaking

José Antonio Suárez-Lepe, António Morata · Trends in Food Science & Technology · 2011 · 201 citations

Engineering, Food Fermentation, Biochemical Engineering +6

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

António Morata, M.C. Gómez-Cordovés, Fernando Calderón et al. · International Journal of Food Microbiology · 2005 · 143 citations

Food Chemistry, Biosynthesis, Engineering +7

Pyruvic Acid and Acetaldehyde Production by Different Strains of<i>Saccharomyces cerevisiae</i>:  Relationship with Vitisin A and B Formation in Red Wines

António Morata, M.C. Gómez-Cordovés, B. Colomo et al. · Journal of Agricultural and Food Chemistry · 2003 · 141 citations

Lachancea thermotolerans Applications in Wine Technology

António Morata, Iris Loira, Wendu Tesfaye et al. · Fermentation · 2018 · 135 citations · Full text

Engineering, Fungal Cell Biology, Wine Technology +24