JESUS MANUEL
CANTORAL FERNANDEZ
Catedrático de Universidad
GUSTAVO ADOLFO
CORDERO BUESO
Profesor Titular de Universidad
Publicaciones en las que colabora con GUSTAVO ADOLFO CORDERO BUESO (19)
2023
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Adaptación y desarrollo del velo de flor en vinos “sobretablas” de la D.O. Jerez-Xèrés-Sherry fortificados con alcoholes no vínicos
43rd World Congress of Vine and Wine
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Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry
BIO Web of Conferences
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Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines
Food Control, Vol. 153
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Improvement of fermentative yeasts <i>S. cerevisiae</i> by Non-GMO strategies for the reduction of urethanes in Sherry wines
43rd World Congress of Vine and Wine
2022
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Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. Sylvestris (Gmelin) Hegi
Journal of Fungi, Vol. 8, Núm. 4
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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies
Foods, Vol. 11, Núm. 8
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Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines
Fermentation, Vol. 8, Núm. 9
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927
2021
2020
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Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking
Frontiers in Microbiology, Vol. 10
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Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system
Food Microbiology, Vol. 92
2019
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Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous
42nd World Congress of Vine and Wine
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The veil of flor's structure, composition and interactions in biological ageing wines
42ND WORLD CONGRESS OF VINE AND WINE
2018
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The microbial diversity of Sherry wines
Fermentation, Vol. 4, Núm. 1
2017
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A microtiter plate assay as a reliable method to assure the identification and classification of the veil-forming yeasts during Sherry wines ageing
Fermentation, Vol. 3, Núm. 4
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Concepto de análisis sensorial
Análisis sensorial de los alimentos (AMV EDICIONES), pp. 27-68
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Rapid and not culture-dependent assay based on multiplex PCR-SSR analysis for monitoring inoculated yeast strains in industrial wine fermentations
Archives of Microbiology, Vol. 199, Núm. 1, pp. 135-143
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Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens
Frontiers in Microbiology, Vol. 8, Núm. NOV