Argitalpenak (43) GUSTAVO ADOLFO CORDERO BUESO argitalpenak

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 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

  3. 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

  4. Do Totiviruses of the veil of Flor yeasts provide an evolutionary advantage?

    BIO Web of Conferences

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

    Food Control, Vol. 153

  6. 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. Editorial: Microorganisms and their metabolites as biocontrol agents for sustainable agriculture

    Frontiers in Microbiology

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

    Foods, Vol. 11, Núm. 8

  4. Microbial Diversity and Safety in Fermented Beverages

    Beverages

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

    Fermentation, Vol. 8, Núm. 9

  6. 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. 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

  3. 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. 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

  3. 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