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Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

Food science & technology, 2016-10, Vol.72, p.317-321

2016

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Variation for singular integrals on Lipschitz graphs: L^p and endpoint estimates

Transactions of the American Mathematical Society, 2013-11, Vol.365 (11), p.5759-5781

MAS, ALBERT

2013

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The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

Frontiers in microbiology, 2016-04, Vol.7, p.502-502

2016

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High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines

Frontiers in microbiology, 2020-09, Vol.11, p.562560-562560

2020

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Nitrogen Preferences during Alcoholic Fermentation of Different Non- Saccharomyces Yeasts of Oenological Interest

Microorganisms (Basel), 2020-01, Vol.8 (2), p.157

2020

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Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae

Frontiers in microbiology, 2017-06, Vol.8, p.1066-1066

2017

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Predictive evolution of metabolic phenotypes using model‐designed environments

Molecular systems biology, 2022-10, Vol.18 (10), p.e10980-e10980

2022

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Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars

PloS one, 2019-12, Vol.14 (12), p.e0222749-17

2019

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De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines

Journal of agricultural and food chemistry, 2016-06, Vol.64 (22), p.4574-4583

2016

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Saccharomyces and non- Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

Frontiers in microbiology, 2016-12, Vol.7, p.1959-1959

2016

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Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

International journal of food microbiology, 2008-01, Vol.121 (2), p.169-177

2008

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Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community

Frontiers in microbiology, 2019-05, Vol.10, p.1084-1084

2019

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Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Frontiers in microbiology, 2018-04, Vol.9, p.670-670

2018

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A Rapid Method for Selecting Non- Saccharomyces Strains with a Low Ethanol Yield

Microorganisms (Basel), 2020-05, Vol.8 (5), p.658

2020

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The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines

Microorganisms (Basel), 2024-08, Vol.12 (8), p.1655

2024

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Differentiation of acetic acid bacteria based on sequence analysis of 16S–23S rRNA gene internal transcribed spacer sequences

International journal of food microbiology, 2011-06, Vol.147 (3), p.217-222

2011

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Contribution of yeast and base wine supplementation to sparkling wine composition

Journal of the science of food and agriculture, 2016-12, Vol.96 (15), p.4962-4972

2016

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Glycolytic Proteins Interact With Intracellular Melatonin in Saccharomyces cerevisiae

Frontiers in microbiology, 2019-10, Vol.10, p.2424-2424

2019

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Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Frontiers in genetics, 2019-01, Vol.9, p.747-747

2019

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Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast

Frontiers in microbiology, 2018-08, Vol.9, p.1933-1933

2018

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Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

TheScientificWorld, 2014-01, Vol.2014, p.394671-6

2014

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Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines

Foods, 2020-09, Vol.9 (10), p.1381

2020

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Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Foods, 2021-03, Vol.10 (3), p.623

2021

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Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae

G3 : genes - genomes - genetics, 2017-02, Vol.7 (2), p.399-412

2017

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Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine

Applied and Environmental Microbiology, 2006-11, Vol.72 (11), p.7148-7155

2006

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Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

Variation for singular integrals on Lipschitz graphs: L^p and endpoint estimates

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines

Nitrogen Preferences during Alcoholic Fermentation of Different Non- Saccharomyces Yeasts of Oenological Interest

Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae

Predictive evolution of metabolic phenotypes using model‐designed environments

Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines

Saccharomyces and non- Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community

Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

A Rapid Method for Selecting Non- Saccharomyces Strains with a Low Ethanol Yield

The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines

Differentiation of acetic acid bacteria based on sequence analysis of 16S–23S rRNA gene internal transcribed spacer sequences

Contribution of yeast and base wine supplementation to sparkling wine composition

Glycolytic Proteins Interact With Intracellular Melatonin in Saccharomyces cerevisiae

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast

Acetic Acid Bacteria and the Production and Quality of Wine Vinegar

Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines

Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation

Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae

Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine

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