Alicia Gutiérrez

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

J. Warringer, J. Guillamón, Gemma Beltran, 2016, Applied Microbiology and Biotechnology.

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

T. Boekhout, Alicia Gutiérrez, Michael Katz, 2018, Journal of the Institute of Brewing.

Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains

J. Warringer, J. Guillamón, Gemma Beltran, 2013, PloS one.

Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains

J. Guillamón, Alicia Gutiérrez, R. Chiva, 2015 .

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must.

F. N. Arroyo-López, J. Guillamón, Gemma Beltran, 2012, Food microbiology.

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

Z. Salvadó, F. N. Arroyo-López, J. Guillamón, 2013, Applied and Environmental Microbiology.

Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strains.

J. Guillamón, Gemma Beltran, A. Mas, 2013, Food microbiology.

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

J. Warringer, J. Guillamón, Gemma Beltran, 2016, Applied Microbiology and Biotechnology.