Carmen González

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

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Iris Loira, António Morata, Piergiorgio Comuzzo et al. · Food Research International · 2015 · 122 citations · Full text

Food Fermentation, Sequential Fermentations, Schizosaccharomyces Pombe +4

Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

Santiago Benito, António Morata, F. Palomero et al. · Food Chemistry · 2010 · 119 citations

Food Chemistry, Red Wines, Biosynthesis +10

Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetaldehyde

António Morata, Fernando Calderón, Carmen González et al. · Food Chemistry · 2006 · 116 citations

Red Wines, Bioorganic Chemistry, Pyruvic Acid +3

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

António Morata, Santiago Benito, Iris Loira et al. · International Journal of Food Microbiology · 2012 · 108 citations

Biosynthesis, Bioorganic Chemistry, Biochemistry +8