Wendu Tesfaye

Wine vinegar: technology, authenticity and quality evaluation

Wendu Tesfaye, M. Lourdes Morales, M. Carmen García-Parrilla et al. · Trends in Food Science & Technology · 2002 · 233 citations

Food Chemistry, Quality Assurance, Wine Vinegar +3

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

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

Iris Loira, Ricardo Vejarano, María Antonia Bañuelos et al. · LWT · 2014 · 118 citations · Full text

Biosynthesis, Sequential Fermentation, Food Fermentation +13

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

Yeast influence on the formation of stable pigments in red winemaking

António Morata, Iris Loira, José María Heras et al. · Food Chemistry · 2015 · 81 citations

Food Chemistry, Biology, Biosynthesis +11