Editorial: Microorganisms for a Sustainable Viticulture and Winemaking by Gustavo Cordero-Bueso, Pedro Miguel Izquierdo-Cañas, Giovanna Suzzi

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Enological suitability of a yeast strain indigenous to Castilla-La Mancha for red wine production by Pedro Miguel Izquierdo, Esteban García, Antonio Tomás Palacios, Juan Luis Chacón, Jesús Martínez

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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies by Marina Ruiz-Muñoz, Gustavo Cordero-Bueso, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Jesús M. Cantoral

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Flavanol Glycoside Content of Grape Seeds and Skins of <i>Vitis vinifera</i> Varieties Grown in Castilla-La Mancha, Spain by José Pérez-Navarro, Guillaume Cazals, Christine Enjalbal, Pedro Miguel Izquierdo-Cañas, Sergio Gómez-Alonso, Cédric Saucier

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Use of <i>Lachancea thermotolerans</i> for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas by Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras, Antonio Morata

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Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine by Pedro Miguel Izquierdo-Cañas, María Ríos-Carrasco, Esteban García-Romero, Adela Mena-Morales, José María Heras-Manso, Gustavo Cordero-Bueso

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Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of <em>Vitis vinifera</em> Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with... by José Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso

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