Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives von Moreno-García, Jaime, García-Martínez, Teresa, Mauricio, Juan C, Moreno, Juan

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Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry von Román-Camacho, Juan J, Mauricio, Juan C, Sánchez-León, Irene, Santos-Dueñas, Inés M, Fuentes-Almagro, Carlos A, Amil-Ruiz, Francisco, García-Martínez, Teresa, García-García, Isidoro

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Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS von Román-Camacho, Juan J, García-García, Isidoro, Santos-Dueñas, Inés M, Ehrenreich, Armin, Liebl, Wolfgang, García-Martínez, Teresa, Mauricio, Juan C

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Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus von Román-Camacho, Juan J, Mauricio, Juan C, Santos-Dueñas, Inés M, García-Martínez, Teresa, García-García, Isidoro

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Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review von Román-Camacho, Juan J, García-García, Isidoro, Santos-Dueñas, Inés M, García-Martínez, Teresa, Mauricio, Juan C

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FLO1 , FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique von Moreno-García, Jaime, Martín-García, Francisco José, Ogawa, Minami, García-Martínez, Teresa, Moreno, Juan, Mauricio, Juan C, Bisson, Linda F

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The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine von Martín-García, Francisco José, Palacios-Fernández, Sandra, López de Lerma, Nieves, García-Martínez, Teresa, Mauricio, Juan C., Peinado, Rafael A.

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Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source von Ogawa, Minami, Moreno-Garcia, Jaime, Joseph, Lucy C. M., Mauricio, Juan C., Moreno, Juan, Garcia-Martinez, Teresa

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Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines von López de Lerma, Nieves, Peinado, Rafael A., Puig-Pujol, Anna, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa

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New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry von Ogawa, Minami, Bisson, Linda F., García-Martínez, Teresa, Mauricio, Juan C., Moreno-García, Jaime

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Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach von Román-Camacho, Juan J., Santos-Dueñas, Inés M., García-García, Isidoro, Moreno-García, Jaime, García-Martínez, Teresa, Mauricio, Juan C.

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Mapping the intracellular metabolome of yeast biocapsules - Spherical structures of yeast attached to fungal pellets von Ogawa, Minami, García-Martínez, Teresa, Bisson, Linda, Mauricio, Juan C., Moreno, Juan, Moreno-García, Jaime

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Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator von Maestre, Oscar, Santos-Dueñas, Inés M., Peinado, Rafael, Jiménez-Ot, Carlos, García-García, Isidoro, Mauricio, Juan C.

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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review von Román‐Camacho, Juan J., Mauricio, Juan C., Santos‐Dueñas, Inés María, García‐Martínez, Teresa, García‐García, Isidoro

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Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach von Román-Camacho, Juan J., Mauricio, Juan C., Santos-Dueñas, Inés M., García-Martínez, Teresa, García-García, Isidoro

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Flor Yeast: New Perspectives Beyond Wine Aging von Legras, Jean-Luc, Moreno-Garcia, Jaime, Zara, Severino, Zara, Giacomo, Garcia-Martinez, Teresa, Mauricio, Juan C, Mannazzu, Ilaria, Coi, Anna L, Bou Zeidan, Marc, Dequin, Sylvie, Moreno, Juan, Budroni, Marilena

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Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine von Porras-Agüera, Juan A., Román-Camacho, Juan J., Moreno-García, Jaime, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa

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Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead von Sottil, Claire, Salor-Torregrosa, José M., Moreno-Garcia, Jaime, Peinado, Jose, Mauricio, Juan C., Moreno, Juan, Garcia-Martinez, Teresa

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Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation von Maestre, Oscar, García-Martínez, Teresa, Peinado, Rafael A, Mauricio, Juan C

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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine von Baena‐Ruano, Silvia, Santos‐Dueñas, Inés M, Mauricio, Juan C, García‐García, Isidoro

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