Morata A - Search Results

1

The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety.

Del Fresno JM, Escott C, Loira I, Carrau F, Cuerda R, Schneider R, Bañuelos MA, González C, Suárez-Lepe JA, Morata A. Del Fresno JM, et al. Among authors: morata a. Int J Mol Sci. 2021 Feb 23;22(4):2195. doi: 10.3390/ijms22042195. Int J Mol Sci. 2021. PMID: 33672220 Free PMC article.

2

Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.

Morata A, González C, Suárez-Lepe JA. Morata A, et al. Int J Food Microbiol. 2007 May 1;116(1):144-52. doi: 10.1016/j.ijfoodmicro.2006.12.032. Epub 2007 Jan 16. Int J Food Microbiol. 2007. PMID: 17303275

3

Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/brettanomyces: application for dekkera/brettanomyces control in red wine making.

Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA. Benito S, et al. Among authors: morata a. J Food Sci. 2009 Jan-Feb;74(1):M15-22. doi: 10.1111/j.1750-3841.2008.00977.x. J Food Sci. 2009. PMID: 19200101

4

A method for estimating Dekkera/Brettanomyces populations in wines.

Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA. Benito S, et al. Among authors: morata a. J Appl Microbiol. 2009 May;106(5):1743-51. doi: 10.1111/j.1365-2672.2008.04137.x. Epub 2009 Feb 16. J Appl Microbiol. 2009. PMID: 19226397 Free article.

5

Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts.

Benito S, Palomero F, Morata A, Uthurry C, Suárez-Lepe JA. Benito S, et al. Among authors: morata a. Int J Food Microbiol. 2009 Jun 30;132(2-3):145-52. doi: 10.1016/j.ijfoodmicro.2009.04.015. Epub 2009 Apr 24. Int J Food Microbiol. 2009. PMID: 19439384

6

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.

Morata A, Benito S, Loira I, Palomero F, González MC, Suárez-Lepe JA. Morata A, et al. Int J Food Microbiol. 2012 Sep 17;159(1):47-53. doi: 10.1016/j.ijfoodmicro.2012.08.007. Epub 2012 Aug 18. Int J Food Microbiol. 2012. PMID: 22921967

7

Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases.

Morata A, Vejarano R, Ridolfi G, Benito S, Palomero F, Uthurry C, Tesfaye W, González C, Suárez-Lepe JA. Morata A, et al. Enzyme Microb Technol. 2013 Feb 5;52(2):99-104. doi: 10.1016/j.enzmictec.2012.11.001. Epub 2012 Nov 8. Enzyme Microb Technol. 2013. PMID: 23273278

8

Effect of Saccharomyces strains on the quality of red wines aged on lees.

Loira I, Vejarano R, Morata A, Ricardo-da-Silva JM, Laureano O, González MC, Suárez-Lepe JA. Loira I, et al. Among authors: morata a. Food Chem. 2013 Aug 15;139(1-4):1044-51. doi: 10.1016/j.foodchem.2013.01.020. Epub 2013 Jan 23. Food Chem. 2013. PMID: 23561208

9

Wood impregnation of yeast lees for winemaking.

Palomero F, Bertani P, Fernández de Simón B, Cadahía E, Benito S, Morata A, Suárez-Lepe JA. Palomero F, et al. Among authors: morata a. Food Chem. 2015 Mar 15;171:212-23. doi: 10.1016/j.foodchem.2014.08.108. Epub 2014 Sep 6. Food Chem. 2015. PMID: 25308662

10

Yeast influence on the formation of stable pigments in red winemaking.

Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA. Morata A, et al. Food Chem. 2016 Apr 15;197(Pt A):686-91. doi: 10.1016/j.foodchem.2015.11.026. Epub 2015 Nov 10. Food Chem. 2016. PMID: 26617004

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