Incidence of nitrogenous compounds of must on ethyl carbamate formation induced by lactic acid bacteria by José Antonio Suárez Lepe, Carlos Anibal Uthurry

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Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition by Iris Loira, Antonio Morata, Felipe Palomero, Carmen González, José Antonio Suárez-Lepe

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Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels by Juan Manuel Del Fresno, Antonio Morata, Iris Loira, Carlos Escott, José Antonio Suárez Lepe

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Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking by Carlos Escott, Juan Manuel del Fresno, Iris Loira, Antonio Morata, José Antonio Suárez-Lepe

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Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus by Orestis Tsiakkas, Carlos Escott, Iris Loira, Antonio Morata, Doris Rauhut, José Antonio Suárez-Lepe

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Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae by Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero, José Antonio Suárez-Lepe, Santiago Benito

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Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines by Juan Manuel del Fresno, Antonio Morata, Carlos Escott, Iris Loira, Rafael Cuerda, José Antonio Suárez-Lepe

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Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution by Carlos Escott, Antonio Morata, Fernando Zamora, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe

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Applications of <i>Metschnikowia pulcherrima</i> in Wine Biotechnology by Antonio Morata, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos, José Antonio Suárez-Lepe

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Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light by Carlos Escott, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, Antonio Morata

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Contribution of Non-<i>Saccharomyces</i> Yeasts to Wine Freshness. A Review by Antonio Morata, Carlos Escott, María Antonia Bañuelos, Iris Loira, Juan Manuel del Fresno, Carmen González, José Antonio Suárez-Lepe

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Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae by Carlos Escott, Antonio Morata, Jorge M. Ricardo-da-Silva, María Jesús Callejo, María del Carmen González, José Antonio Suarez-Lepe

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The Effect of Elicitors and Canopy Management in the Chemical Composition of <i>Vitis vinifera</i> Red Varieties in Warm and Hot Areas in Spain by Natalia Gutiérrez, Leyre López-de-Silanes, Carlos Escott, Iris Loira, Juan Manuel del Fresno, José Antonio Suárez-Lepe, Antonio Morata

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The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine by Kai Chen, Carlos Escott, Iris Loira, Juan Manuel del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, Jose Antonio Suárez-Lepe

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The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety by Juan Manuel Del Fresno, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe, Antonio Morata

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