GUSTAVO ADOLFO
CORDERO BUESO
Profesor Titular de Universidad
Universidad de Castilla-La Mancha
Ciudad Real, EspañaPublications in collaboration with researchers from Universidad de Castilla-La Mancha (2)
2022
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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
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Malolactic fermentation of tempranillo wines: Effects on chemical composition and sensory quality
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines (Nova Science Publishers, Inc.), pp. 53-77