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 · 249 citations

Agriculture, Biochemistry, Microbiology +15

New trends in yeast selection for winemaking

José Antonio Suárez-Lepe, António Morata · Trends in Food Science & Technology · 2011 · 204 citations

Agriculture, Biotechnology, Food Science +14

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

Agriculture, Food Science, Microbiology +12

Lachancea thermotolerans Applications in Wine Technology

António Morata, Iris Loira, Wendu Tesfaye et al. · Fermentation · 2018 · 143 citations · Full text

Agriculture, Biotechnology, Microbiology +17

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 · 142 citations

Agriculture, Biochemistry, Microbiology +17