Fernando Calderón

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

Ignacio Belda, Eva Navascués, Domingo Marquina et al. · Applied Microbiology and Biotechnology · 2014 · 185 citations · Full text

Agriculture, Microbiology, Viticulture +17

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production

Ángel Benito, Fernando Calderón, Felipe Palomero et al. · Molecules · 2015 · 148 citations · Full text

Agriculture, Microbiology, Viticulture +17

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

António Morata, M.C. Gómez-Cordovés, Fernando Calderón et al. · International Journal of Food Microbiology · 2005 · 143 citations

Agriculture, Food Science, Microbiology +12

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Ángel Benito, Fernando Calderón, Santiago Benito · Fermentation · 2019 · 127 citations · Full text

Agriculture, Enology, Microbiology +16

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 · 124 citations · Full text

Agriculture, Food Science, Microbiology +16