GUSTAVO ADOLFO CORDERO BUESO-rekin lankidetzan egindako argitalpenak (19)

2023

  1. 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

  2. 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

  3. Evolved Saccharomyces cerevisiae strains to reduce ethyl carbamate in Sherry wines

    Food Control, Vol. 153

  4. 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

  1. Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. Sylvestris (Gmelin) Hegi

    Journal of Fungi, Vol. 8, Núm. 4

  2. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies

    Foods, Vol. 11, Núm. 8

  3. Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines

    Fermentation, Vol. 8, Núm. 9

  4. 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

  1. Culturable yeasts as biofertilizers and biopesticides for a sustainable agriculture: A comprehensive review

    Plants, Vol. 10, Núm. 5

  2. The role of yeasts as biocontrol agents for pathogenic fungi on postharvest grapes: A review

    Foods, Vol. 10, Núm. 7

2020

  1. Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking

    Frontiers in Microbiology, Vol. 10

  2. Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system

    Food Microbiology, Vol. 92

2019

  1. 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

  2. The veil of flor's structure, composition and interactions in biological ageing wines

    42ND WORLD CONGRESS OF VINE AND WINE

2018

  1. The microbial diversity of Sherry wines

    Fermentation, Vol. 4, Núm. 1

2017

  1. 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

  2. Concepto de análisis sensorial

    Análisis sensorial de los alimentos (AMV EDICIONES), pp. 27-68

  3. 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

  4. Wild grape-associated yeasts as promising biocontrol agents against Vitis vinifera fungal pathogens

    Frontiers in Microbiology, Vol. 8, Núm. NOV