José Antonio Suárez-Lepe

New trends in yeast selection for winemaking

José Antonio Suárez-Lepe, António Morata · Trends in Food Science & Technology · 2011 · 201 citations

Engineering, Food Fermentation, Biochemical Engineering +6

Applications of Metschnikowia pulcherrima in Wine Biotechnology

António Morata, Iris Loira, Carlos Escott et al. · Fermentation · 2019 · 133 citations · Full text

Wine Biotechnology, Biosynthesis, Engineering +14

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

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