Alicia Gutiérrez

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

Alicia Gutiérrez, Rosana Chiva, Marta Sancho et al. · Food Microbiology · 2012 · 103 citations

Agriculture, Biotechnology, Microbiology +16

Evaluation of non-<i>Saccharomyces</i> yeasts in the fermentation of wine, beer and cider for the development of new beverages

Alicia Gutiérrez, Teun Boekhout, Zoran Gojković et al. · Journal of the Institute of Brewing · 2018 · 69 citations · Full text

Agriculture, Food Science, Microbiology +17

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Estéfani García‐Ríos, Alicia Gutiérrez, Zoel Salvadó et al. · Applied and Environmental Microbiology · 2013 · 40 citations · Full text

Agriculture, Enology, Microbiology +17

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

Alicia Gutiérrez, Marta Sancho, Gemma Beltran et al. · Applied Microbiology and Biotechnology · 2016 · 21 citations

Agriculture, Microbiology, Wine Biotechnology +12

Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains

Alicia Gutiérrez, Rosana Chiva, José Manuel Guillamón · LWT · 2014 · 19 citations · Full text

Agriculture, Enology, Viticulture +17