Carlos Escott

Applications of Metschnikowia pulcherrima in Wine Biotechnology

António Morata, Iris Loira, Carlos Escott et al. · Fermentation · 2019 · 133 citations · Full text

Wine Biotechnology, Biosynthesis, Engineering +14

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Kai Chen, Carlos Escott, Iris Loira et al. · Food Microbiology · 2017 · 118 citations

Food Chemistry, Tannin, Non-saccharomyces Yeasts +6

Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

Juan Manuel del Fresno, António Morata, Iris Loira et al. · European Food Research and Technology · 2017 · 65 citations

Biomanufacturing, Sequential Fermentation, Food Fermentation +9

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

Carlos Escott, Juan Manuel del Fresno, Iris Loira et al. · Food Chemistry · 2017 · 61 citations

Food Chemistry, Red Wines, Biosynthesis +11

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

María Antonia Bañuelos, Iris Loira, Carlos Escott et al. · Food and Bioprocess Technology · 2016 · 60 citations · Full text

Biomanufacturing, High Hydrostatic Pressure, Food Fermentation +9