Juan Carlos Mauricio

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Rafael A. Peinado, Juan Moreno, Juan Moreno et al. · Food Chemistry · 2003 · 419 citations

Agriculture, Food Science, Viticulture +16

Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains

Fátima S. Aguilera, Rafael A. Peinado, Carola Millán et al. · International Journal of Food Microbiology · 2006 · 252 citations

Agriculture, Biochemistry, Microbiology +12

Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts

Castillo Plata, Carola Millán, Juan Carlos Mauricio et al. · Food Microbiology · 2003 · 220 citations

Agriculture, Enology, Microbiology +17

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Rafael A. Peinado, Juan Carlos Mauricio, Juan Moreno · Food Chemistry · 2004 · 141 citations

Agriculture, Biochemistry, Enology +17

Determination of the Relative Ploidy in DifferentSaccharomyces cerevisiae Strains used for Fermentation and ‘Flor’ Film Ageing of Dry Sherry-type Wines

S. Guijo, Juan Carlos Mauricio, Jean‐Michel Salmon et al. · Yeast · 1997 · 97 citations

Agriculture, Genetics, Microbiology +14