Fermentation
noviembre 2022
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio and Juan Moreno
noviembre 2021
Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation
Minami Ogawa, Florin Vararu, Jaime Moreno-Garcia, Juan Carlos Mauricio, Juan Moreno, Teresa Garcia-Martinez
junio 2021
Effect of calcium alginate coating on the cell retention and fermentation of a fungus-yeast immobilization system
Jorge Rojas López-Menchero, Minami Ogawa, Juan C. Mauricio, Juan Moreno, Jaime Moreno-García
agosto 2020
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno Juan Carlos Mauricio
octubre 2019
Using torulaspora delbrueckii, saccharomyces cerevisiae and saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead
Sottil, C., Salor-Torregrosa, J.M., Moreno-García, J., Peinado-Peinado, J., Mauricio, J.C., Moreno, J., Martínez-García, M.T.
diciembre 2018
Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions
Moreno-García, J., Ogawa, M., Joseph, L.C.M., Mauricio, J.C., Moreno, J., García-Martínez, T.
