R. Peinado

发表

Biological aging of sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis: Effect on odorant series

J. Moreno, D. Muñoz, R. Peinado, 2007 .

Selection of volatile Aroma compounds by statistical and enological criteria for analytical differentiation of musts and wines of two grape varieties

J. Moreno, R. Peinado, M. Medina, 2003 .

Relationship between ethanol tolerance, H+ -ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains.

J. Mauricio, F. Aguilera, R. Peinado, 2006, International journal of food microbiology.

Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds.

J. Moreno, J. Mauricio, R. Peinado, 2003, Journal of agricultural and food chemistry.

Essential Oil Composition of Hypericum annulatum Moris (Hypericaceae) from Serbia

J. Moreno, V. Ferreira, J. Mauricio, 2010 .

Biologically Aged Wines

J. Mauricio, R. Peinado, 2009 .

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

J. Moreno, J. Mauricio, R. Peinado, 2004 .

Yeast biocapsules : A new immobilization method and their applications

J. Moreno, J. Mauricio, J. González-Reyes, 2006 .

Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Isidoro García-García, Inés M. Santos-Dueñas, J. Mauricio, 2008 .

Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety.

J. Moreno, M. Franco, R. Peinado, 2004, Journal of agricultural and food chemistry.

Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.

J. Moreno, J. Mauricio, R. Peinado, 2004, Journal of agricultural and food chemistry.

Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation

T. García-Martínez, J. Mauricio, R. Peinado, 2007, Applied and Environmental Microbiology.

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.

J. Moreno, A. Bellincontro, T. García-Martínez, 2020, Food chemistry.

Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing.

J. Moreno, T. García-Martínez, J. Mauricio, 2021, Food chemistry.

Higher alcohols concentration and its relation with the biological aging evolution

J. Moreno, D. Muñoz, R. Peinado, 2006 .

Effect of a Short Contact Time With Lees on Volatile Composition of Airen and Macabeo Wines

J. Moreno, R. Peinado, M. Medina, 2006, Biotechnology Letters.

Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes.

J. Moreno, J. Mauricio, R. Peinado, 2009, Journal of agricultural and food chemistry.

Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts

J. Moreno, J. Mauricio, R. Peinado, 2007 .

Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid.

J. Moreno, J. Mauricio, R. Peinado, 2004, Journal of agricultural and food chemistry.

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

J. Moreno, J. Mauricio, R. Peinado, 2003, Biotechnology Letters.

Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.

J. Moreno, D. Muñoz, R. Peinado, 2004, Journal of agricultural and food chemistry.

Effect of "Saccharomyces cerevisiae" F12 on volatile compounds in wines at three different stages of industrial biological ageing

J. Moreno, D. Muñoz, R. Peinado, 2008 .

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

J. Moreno, J. Mauricio, R. Peinado, 2006 .

Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape must.

J. Moreno, J. Mauricio, R. Peinado, 2005, Journal of agricultural and food chemistry.

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

J. Moreno, J. Mauricio, R. Peinado, 2004, Biotechnology Letters.

Influence of blending on the content of different compounds in the biological aging of sherry dry wines.

J. Mauricio, R. Peinado, J. Ortega, 2004, Journal of agricultural and food chemistry.

Use of a Novel Immobilization Yeast System for Winemaking

J. Moreno, J. Mauricio, R. Peinado, 2005, Biotechnology Letters.

Natural sweet wine production by repeated use of yeast cells immobilized on Penicillium chrysogenum

J. Moreno, T. García-Martínez, J. Mauricio, 2015 .

Discriminant Analysis of Sherry Wine during Biological Aging

R. Peinado, J. Ortega, C. Millán, 2004, American Journal of Enology and Viticulture.

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose.

Andrea Bellincontro, Fabio Mencarelli, F. Mencarelli, 2011, Food chemistry.

Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

J. Moreno, T. García-Martínez, J. Mauricio, 2012 .

Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments

N. López de Lerma, A. Rosal, R. Peinado, 2023, Applied Sciences.

Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes

N. López de Lerma, J. Moreno, J. Mauricio, 2012, European Food Research and Technology.