biocapsules
enero 2021
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
Rafael Martínez-García, Juan Moreno, Andrea Bellincontro, Luna Centioni, Anna Puig-Pujol, Rafael A. Peinado, Juan Carlos Mauricio, Teresa García-Martínez
abril 2016
Flor Yeast: New Perspectives Beyond Wine Aging
Legras, J. L., Moreno-García, J., Zara, S., Zara, G., Garcia Martinez, T., Mannazzu, I. M., Mauricio, J. C., Coi, A. L., Zeidan, M. B., Dequin, S., Moreno J., Budroni M.
mayo 2015
Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum
García-Martínez, M.T., Moreno, J., Mauricio, JC., Peinado, R.
junio 2013
Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production
Ogawa, M., García-Martínez, T., Bisson, L., Mauricio, J.C., Moreno, J., Moreno-García, J.
diciembre 2006
Yeast biocapsules: A new immobilization method and their applications
Peinado, R.A., Moreno, J., Villalba, J.M., González, J.A., Ortega, J.M., García- Mauricio, J.C.
