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Rafael A Peinado

Showing results (1-10 of 23) with videos related to

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Microorganisms|August 28, 2025
Climate Change Adaptation in Winemaking: Combined Use of Non-<i>Saccharomyces</i> Yeasts to Improve the Quality of Pedro Ximénez WinesFernando Sánchez-Suárez, Rafael Martínez-García, Rafael A Peinado
Journal of Agricultural and Food Chemistry|June 23, 2005
Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled microaerationDavid Muñoz, Rafael A Peinado, Manuel Medina, et al.
Journal of Agricultural and Food Chemistry|February 17, 2005
Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape mustRafael A Peinado, Juan J Moreno, Manuel Medina, et al.
Journal of Agricultural and Food Chemistry|July 9, 2004
Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acidRafael A Peinado, Juan C Mauricio, Manuel Medina, et al.
Biotechnology Letters|October 11, 2005
Use of a novel immobilization yeast system for winemakingRafael A Peinado, Juan J Moreno, Oscar Maestre, et al.
Journal of Agricultural and Food Chemistry|February 27, 2009
Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapesRafael A Peinado, Oscar Maestre, Juan C Mauricio, et al.
Applied and Environmental Microbiology|December 11, 2007
Effects of ADH2 overexpression in Saccharomyces bayanus during alcoholic fermentationOscar Maestre, Teresa García-Martínez, Rafael A Peinado, et al.
Journal of Agricultural and Food Chemistry|October 2, 2003
Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compoundsRafael A Peinado, Juan J Moreno, Jose M Ortega, et al.
Journal of Agricultural and Food Chemistry|October 14, 2004
Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injectionRafael A Peinado, Jose A Moreno, David Muñoz, et al.
Foods (Basel, Switzerland)|April 14, 2026
Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation with <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i>Fernando Sánchez-Suárez, Simone Nesi, Giovanni Caruso, et al.
Pageof 3

Showing results (1-10 of 23) with videos related to

Sort By:
Pageof 3
Microorganisms|August 28, 2025
Climate Change Adaptation in Winemaking: Combined Use of Non-<i>Saccharomyces</i> Yeasts to Improve the Quality of Pedro Ximénez WinesFernando Sánchez-Suárez, Rafael Martínez-García, Rafael A Peinado
Journal of Agricultural and Food Chemistry|June 23, 2005
Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled microaerationDavid Muñoz, Rafael A Peinado, Manuel Medina, et al.
Journal of Agricultural and Food Chemistry|February 17, 2005
Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape mustRafael A Peinado, Juan J Moreno, Manuel Medina, et al.
Journal of Agricultural and Food Chemistry|July 9, 2004
Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acidRafael A Peinado, Juan C Mauricio, Manuel Medina, et al.
Biotechnology Letters|October 11, 2005
Use of a novel immobilization yeast system for winemakingRafael A Peinado, Juan J Moreno, Oscar Maestre, et al.
Journal of Agricultural and Food Chemistry|February 27, 2009
Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapesRafael A Peinado, Oscar Maestre, Juan C Mauricio, et al.
Applied and Environmental Microbiology|December 11, 2007
Effects of ADH2 overexpression in Saccharomyces bayanus during alcoholic fermentationOscar Maestre, Teresa García-Martínez, Rafael A Peinado, et al.
Journal of Agricultural and Food Chemistry|October 2, 2003
Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compoundsRafael A Peinado, Juan J Moreno, Jose M Ortega, et al.
Journal of Agricultural and Food Chemistry|October 14, 2004
Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injectionRafael A Peinado, Jose A Moreno, David Muñoz, et al.
Foods (Basel, Switzerland)|April 14, 2026
Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation with <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i>Fernando Sánchez-Suárez, Simone Nesi, Giovanni Caruso, et al.
Pageof 3