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Books

En esta sección se incorporan los links a algunos libros, capítulos de libro, o artículos elaborados por profesores del Máster SALINA y de libre acceso (open access)

2022

Grapes and Wine

Edited by Antonio Morata, Iris Loira, and Karen González

https://www.intechopen.com/books/10901

Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non- Saccharomyces Yeasts

Rosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, and Antonio Morata

https://doi.org/10.1021/acsomega.2c01035
Contribution of Grape Juice to Develop New Isotonic Drinks With Antioxidant Capacity and Interesting Sensory Properties

Yasmina Bendaali, Cristian Vaquero, Carmen Gonzalez, and Antonio Morata

https://doi.org/10.3389/fnut.2022.890640
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Cristian Vaquero, Carlos Escott, Iris Loira, Buenaventura Guamis, Juan Manuel del Fresno, Joan Miquel Quevedo, Ramon Gervilla, Sergi de Lamo, Raúl Ferrer-Gallego, Carmen González, María Antonia Bañuelos, José Antonio Suárez-Lepe & Antonio Morata

https://doi.org/10.1007/s11947-022-02766-8
Elaboration of an organic beverage based on grape juice with positive nutritional properties

Yasmina Bendaali, Cristian Vaquero, Carmen Gonzalez and Antonio Morata

https://doi.org/10.1002/fsn3.2795

2021

Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins

by Antonio Morata, Carlos Escott, Iris Loira, Carmen López, Felipe Palomero and Carmen González

https://doi.org/10.3390/antiox10121863

2020

Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas
https://doi.org/10.3390/microorganisms8060830

Optimal management of oil content variability in olive mill batches by NIR spectroscopy

https://www.nature.com/articles/s41598-019-50342-6

Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels

https://doi.org/10.3390/biom10010034

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

https://doi.org/10.3390/biom10010034

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

2019

Advances in Grape and Wine Biotechnology

Edited by Antonio Morata and Iris Loira

https://www.intechopen.com/books/8054

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

https://doi.org/10.3390/molecules24244490

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Enological Repercussions of Non-Saccharomyces Species

https://www.mdpi.com/books/pdfview/book/1749

© 2019 by the authors; CC BY-NC-ND licence

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

https://doi.org/10.3390/molecules24030635

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

2018

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae

https://doi.org/10.3390/molecules23092353

© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution

https://pubs.acs.org/doi/10.1021/acsomega.8b01828

Copyright © 2018 American Chemical Society

Authors ChoiceACS AuthorChoice

‘Influencia de la refermentación en botella con levaduras no-Saccharomyces en la calidad de la cerveza’ publicado en Revista Cerveza y Malta, 2018, 220, 28-33; Arévalo, E. TFM dirigido por MJ Callejo y A Morata

2018 Revista Cerveza y Malta-nº220

Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition’ publicado en Fermentation, 2018, 4(3), 70; Loira, I., Morata, A., Palomero, F., C. González, J. A. Suárez Lepe

https://doi.org/10.3390/fermentation4030070

Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking’ publicado en Fermentation, 2018, 4(3), 69; por Escott, C., del Fresno, J. M., Loira, I., Morata, A., J. A. Suárez Lepe

https://doi.org/10.3390/fermentation4030069

Lachancea thermotolerans Applications in Wine Technology’, publicado en Fermentation, 2018, 4(3), 53; por A. Morata, I. Loira, W. Tesfaye, M. A. Bañuelos, C. González, J. A. Suárez Lepe

https://doi.org/10.3390/fermentation4030053

‘Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability’ publicado en Food Science and Nutrition, 2018, 6, 27-35, por Fernández-Vázquez, R., Stinco, C. M., Hernanz Vila, D., Heredia, F. J., Chaya, C., Vicario, I. M.

Fernandez-Vazquez et al. 2018

‘Aplicaciones biotecnológicas recientes en la elaboración de cerveza’ publicado en Cerveza y malta, 2017, 216, 28-32, por Callejo, M. J., González, C., & Morata, A.

2017Cerveza y Malta ES1SMFA77_ES1PMFALC101_4753_001

http://www.aetcm.es/

‘Yeast – Industrial Applications’ Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-3600-2, Print ISBN 978-953-51-3599-9, 298 pages, Publisher: InTech, Chapters published November 08, 2017 under CC BY 3.0 license
Edited Volume

https://www.intechopen.com/books/yeast-industrial-applications

https://www.intechopen.com/books/yeast-industrial-applications/wine-spoilage-yeasts-control-strategy

‘Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers’ autores M. J. Callejo, C. González y A. Morata, en el libro: ‘BREWING TECHNOLOGY’ (ISBN 978-953-51-3341-4) editado por el profesor Makoto Kanauchi de la Miyagi University, Japan.

https://www.intechopen.com/books/brewing-technology/use-of-non-saccharomyces-yeasts-in-bottle-fermentation-of-aged-beers

‘Grape and Wine Biotechnology’. Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-2693-5, Print ISBN 978-953-51-2692-8, 468 pages, Publisher: InTech, 2016 DOI: 10.5772/61694

https://www.intechopen.com/books/grape-and-wine-biotechnology

Revista Alimentaria. La Profesora Karen González es miembro del consejo editorial de esta revista que se publica desde 1964, y trata temas de Ciencia y Tecnología de los Alimentos, Ordenación y Seguridad Alimentaria.

http://www.revistaalimentaria.es/

‘Nuevos tipos de levaduras en enología: Utilizacion de no-Saccharomyces. Antonio Morata y Jose Antonio Suárez Lepe. 2016. Eneo-Interempresas.

http://www.interempresas.net/Vitivinicola/Articulos/152280-Nuevos-tipos-de-levaduras-en-enologia-Utilizacion-de-no-Saccharomyces.html