María Eugenia Toro

Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content

María Victoria Mestre, Yolanda Paola Maturano, Mariana Combina et al. · FEMS Yeast Research · 2017 · 74 citations · Full text

Biology, Reduced Ethanol Content, Biosynthesis +14

Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition

Yolanda Paola Maturano, Mariela Assof, María Paula Fabani et al. · Antonie van Leeuwenhoek · 2015 · 64 citations

Mixed Saccharomyces, Food Fermentation, Biochemistry +7

Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

Yolanda Paola Maturano, María Victoria Mestre, Braulio Esteve‐Zarzoso et al. · International Journal of Food Microbiology · 2015 · 48 citations

Food Fermentation, Yeast, Cabernet Sauvignon +2

Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

B. Kuchen, Yolanda Paola Maturano, María Victoria Mestre et al. · Fermentation · 2019 · 42 citations · Full text

Biosynthesis, Major Spoilage Yeasts, Food Fermentation +14

Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts

María Victoria Mestre, Yolanda Paola Maturano, C. S. Gallardo et al. · Fermentation · 2019 · 42 citations · Full text

Food Chemistry, Aromatic Profile, Native Yeasts +14