![Foto de GUSTAVO ADOLFO](/img/uploaded/2664681A50F997A8E31958CF5555A3F4.jpg)
GUSTAVO ADOLFO
CORDERO BUESO
Profesor Titular de Universidad
Publicaciones (44) Publicaciones de GUSTAVO ADOLFO CORDERO BUESO
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 alternativos para la fortificación: impacto en el velo de flor y perfil sensorial de vinos finos de la DO Jerez-Xérès-Sherry
Enólogos, Núm. 146, pp. 56-67
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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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Do Totiviruses of the veil of Flor yeasts provide an evolutionary advantage?
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
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Update on the role of Saccharomyces cerevisiae in Sherry wines
New Advances in Saccharomyces
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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Editorial: Microorganisms and their metabolites as biocontrol agents for sustainable agriculture
Frontiers in Microbiology
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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies
Foods, Vol. 11, Núm. 8
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Microbial Diversity and Safety in Fermented Beverages
Beverages
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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
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Culturable yeasts as biofertilizers and biopesticides for a sustainable agriculture: A comprehensive review
Plants, Vol. 10, Núm. 5
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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
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The role of yeasts as biocontrol agents for pathogenic fungi on postharvest grapes: A review
Foods, Vol. 10, Núm. 7
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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Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
Fermentation, Vol. 6, Núm. 1
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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