José Antonio Suárez Lepe

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

Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine

C. A. Uthurry, José Antonio Suárez Lepe, J. Lombardero et al. · Food Chemistry · 2005 · 105 citations

Food Chemistry, Biosynthesis, Engineering +10

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

António Morata, María Antonia Bañuelos, Carmen López et al. · Food Additives & Contaminants Part A · 2019 · 40 citations · Full text

<scp>l</scp>-(−)-Malic Acid Production by <i>Saccharomyces</i> spp. during the Alcoholic Fermentation of Wine (1)

Nadine Yéramian, Carolina Chaya, José Antonio Suárez Lepe · Journal of Agricultural and Food Chemistry · 2007 · 33 citations

Engineering, Alcoholic Fermentation, Biosynthesis +17

Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts

António Morata, María Antonia Bañuelos, Iris Loira et al. · Food and Bioprocess Technology · 2020 · 10 citations