about
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database.The Biology of Pichia membranifaciens Killer Toxins.Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white winesEffects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wineDiversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyardsOccurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations
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description
researcher (ORCID 0000-0002-7657-3329)
@en
name
Javier Ruiz
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type
label
Javier Ruiz
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prefLabel
Javier Ruiz
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P31
P496
0000-0002-7657-3329