Suárez-Lepe JA - Search Results

1

Application of ultrasound to improve lees ageing processes in red wines.

Del Fresno JM, Loira I, Morata A, González C, Suárez-Lepe JA, Cuerda R. Del Fresno JM, et al. Food Chem. 2018 Sep 30;261:157-163. doi: 10.1016/j.foodchem.2018.04.041. Epub 2018 Apr 13. Food Chem. 2018. PMID: 29739577

2

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. 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

3

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

4

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

5

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.

Escott C, Del Fresno JM, Loira I, Morata A, Tesfaye W, González MDC, Suárez-Lepe JA. Escott C, et al. Food Chem. 2018 Jan 15;239:975-983. doi: 10.1016/j.foodchem.2017.07.037. Epub 2017 Jul 11. Food Chem. 2018. PMID: 28873660

6

Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.

Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Suárez-Lepe JA, Han S, Benito S. Chen K, et al. Food Microbiol. 2018 Feb;69:51-63. doi: 10.1016/j.fm.2017.07.018. Epub 2017 Jul 28. Food Microbiol. 2018. PMID: 28941909

7

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.

Del Fresno JM, Morata A, Escott C, Loira I, Cuerda R, Suárez-Lepe JA. Del Fresno JM, et al. Among authors: suarez lepe ja. Molecules. 2019 Feb 12;24(3):635. doi: 10.3390/molecules24030635. Molecules. 2019. PMID: 30759718 Free PMC article.

8

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines.

Morata A, Bañuelos MA, López C, Song C, Vejarano R, Loira I, Palomero F, Suarez Lepe JA. Morata A, et al. Among authors: suarez lepe ja. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Feb;37(2):228-238. doi: 10.1080/19440049.2019.1684574. Epub 2019 Nov 7. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020. PMID: 31697220

9

Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels.

Del Fresno JM, Morata A, Loira I, Escott C, Suárez Lepe JA. Del Fresno JM, et al. Among authors: suarez lepe ja. ACS Omega. 2020 Mar 26;5(13):7235-7243. doi: 10.1021/acsomega.9b03854. eCollection 2020 Apr 7. ACS Omega. 2020. PMID: 32280864 Free PMC article.

10

White wine processing by UHPH without SO₂. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality.

Bañuelos MA, Loira I, Guamis B, Escott C, Del Fresno JM, Codina-Torrella I, Quevedo JM, Gervilla R, Chavarría JMR, de Lamo S, Ferrer-Gallego R, Álvarez R, González C, Suárez-Lepe JA, Morata A. Bañuelos MA, et al. Among authors: suarez lepe ja. Food Chem. 2020 Dec 1;332:127417. doi: 10.1016/j.foodchem.2020.127417. Epub 2020 Jun 27. Food Chem. 2020. PMID: 32629332

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