Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO(2)

por Morata, Antonio, Guamis, Buenaventura
Publicado 2020

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

por Morata, Antonio, Loira, Iris, González, Carmen, Escott, Carlos
Publicado 2021

Editorial: Non-thermal Technologies

por Fernandes, Fabiano A. N., Morata, Antonio, Rodrigues, Sueli
Publicado 2021

Elaboration of an organic beverage based on grape juice with positive nutritional properties

por Bendaali, Yasmina, Vaquero, Cristian, González, Carmen, Morata, Antonio
Publicado 2022

Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

por Bendaali, Yasmina, Vaquero, Cristian, González, Carmen, Morata, Antonio
Publicado 2022

Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts

por Peces-Pérez, Rosa, Vaquero, Cristian, Callejo, María Jesús, Morata, Antonio
Publicado 2022

Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming

por Comuzzo, Piergiorgio, del Fresno, Juan Manuel, Voce, Sabrina, Loira, Iris, Morata, Antonio
Publicado 2023

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

por Vaquero, Cristian, Loira, Iris, Raso, Javier, Álvarez, Ignacio, Delso, Carlota, Morata, Antonio
Publicado 2021

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

por Morata, Antonio, Escott, Carlos, Loira, Iris, López, Carmen, Palomero, Felipe, González, Carmen
Publicado 2021

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines

por Escott, Carlos, Vaquero, Cristian, Loira, Iris, López, Carmen, González, Carmen, Morata, Antonio
Publicado 2022

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines...

por Vaquero, Cristian, Loira, Iris, Heras, José María, Carrau, Francisco, González, Carmen, Morata, Antonio
Publicado 2021

Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

por Morata, Antonio, del Fresno, Juan Manuel, Gavahian, Mohsen, Guamis, Buenaventura, Palomero, Felipe, López, Carmen
Publicado 2023

Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

por Del Fresno, Juan Manuel, Morata, Antonio, Loira, Iris, Escott, Carlos, Suárez Lepe, José Antonio
Publicado 2020

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

por Vaquero, Cristian, Loira, Iris, Bañuelos, María Antonia, Heras, José María, Cuerda, Rafael, Morata, Antonio
Publicado 2020

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

por del Fresno, Juan Manuel, Morata, Antonio, Escott, Carlos, Loira, Iris, Cuerda, Rafael, Suárez-Lepe, José Antonio
Publicado 2019

Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution

por Escott, Carlos, Morata, Antonio, Zamora, Fernando, Loira, Iris, del Fresno, Juan Manuel, Suárez-Lepe, José Antonio
Publicado 2018

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

por Morata, Antonio, Escott, Carlos, Loira, Iris, Del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, Jose Antonio
Publicado 2019

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

por Ma, Teng-Zhen, Gong, Peng-Fei, Lu, Rong-Rong, Zhang, Bo, Morata, Antonio, Han, Shun-Yu
Publicado 2020

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

por Morata, Antonio, Escott, Carlos, Bañuelos, María Antonia, Loira, Iris, del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, José Antonio
Publicado 2019

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

por Escott, Carlos, López, Carmen, Loira, Iris, González, Carmen, Bañuelos, María Antonia, Tesfaye, Wendu, Suárez-Lepe, José Antonio, Morata, Antonio
Publicado 2021