Oscar Maestre

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 .

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.

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 .

Use of a Novel Immobilization Yeast System for Winemaking

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