Industrial Performance of Several <i>Lachancea thermotolerans</i> Strains for pH Control in White Wines from Warm Areas by Cristian Vaquero, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, Antonio Morata

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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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Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control by Antonio Morata, Elena Adell, Carmen López, Felipe Palomero, Elena Suárez, Silvia Pedrero, María Antonia Bañuelos, Carmen González

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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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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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