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1

Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

Padilla, Beatriz, Zulian, Laura, Ferreres, Àngela, Pastor, Rosa, Esteve-Zarzoso, Braulio, Beltran, Gemma, Mas, Albert

Journal:

Frontiers in Microbiology

Year:

2017

Language:

english

File:

PDF, 2.24 MB

english, 2017

2

Effect of oenological practices on microbial populations using culture-independent techniques

Imma Andorrà, Sara Landi, Albert Mas, José M. Guillamón, Braulio Esteve-Zarzoso

Journal:

Food Microbiology

Year:

2008

Language:

english

File:

PDF, 524 KB

english, 2008

3

Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Beltran, Gemma, Esteve-Zarzoso, Braulio, Rozès, Nicolas, Mas, Albert, Guillamón, José M.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2005

Language:

english

File:

PDF, 188 KB

english, 2005

4

Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization

Wang, Chunxiao, Esteve-Zarzoso, Braulio, Mas, Albert

Journal:

International Journal of Food Microbiology

Year:

2014

Language:

english

File:

PDF, 1.65 MB

english, 2014

5

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

Wang, Chunxiao, Mas, Albert, Esteve-Zarzoso, Braulio

Journal:

International Journal of Food Microbiology

Year:

2015

Language:

english

File:

PDF, 671 KB

english, 2015

6

Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking

Maturano, Y. Paola, Mestre, M. Victoria, Combina, Mariana, Toro, María Eugenia, Vazquez, Fabio, Esteve-Zarzoso, Braulio

Journal:

International Journal of Food Microbiology

Year:

2016

Language:

english

File:

PDF, 579 KB

english, 2016

7

Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine

GarcÃa, Margarita, Esteve-Zarzoso, Braulio, Cabellos, Juan Mariano, Arroyo, Teresa

Journal:

Year:

2020

File:

PDF, 1.09 MB

2020

8

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Imma Andorrà, María Berradre, Nicolás Rozès, Albert Mas, Jose M. Guillamón, Braulio Esteve-Zarzoso

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 250 KB

english, 2010

9

Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR

Núria Hierro, Braulio Esteve-Zarzoso, Albert Mas, Jose M. Guillamón

Journal:

FEMS Yeast Research

Year:

2007

Language:

english

File:

PDF, 172 KB

english, 2007

10

RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genusSaccharomyces: a fast method for species identification and the differentiation of flor yeasts

M. Teresa Fernández-Espinar, Braulio Esteve-Zarzoso, Amparo Querol, Eladio Barrio

Journal:

Antonie van Leeuwenhoek

Year:

2000

Language:

english

File:

PDF, 108 KB

english, 2000

11

Molecular characterisation of Hanseniaspora species

Braulio Esteve-Zarzoso, MaríaJosé Peris-Torán, Daniel Ramón, Amparo Querol

Journal:

Antonie van Leeuwenhoek

Year:

2001

Language:

english

File:

PDF, 246 KB

english, 2001

12

Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers

Esteve-Zarzoso, B., Belloch, C., Uruburu, F., Querol, A.

Journal:

International Bulletin of Bacteriological Nomenclature and Taxonomy

Year:

1999

Language:

english

File:

PDF, 1.24 MB

english, 1999

13

Selection and molecular characterization of wine yeasts isolated from the ‘El Penedès’ area (Spain)

B Esteve-Zarzoso, A Gostı́ncar, R Bobet, F Uruburu, A Querol

Journal:

Food Microbiology

Year:

2000

Language:

english

File:

PDF, 550 KB

english, 2000

14

Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR

Imma Andorra, Margarida Monteiro, Braulio Esteve-Zarzoso, Helena Albergaria, Albert Mas

Journal:

Food Microbiology

Year:

2011

Language:

english

File:

PDF, 1.60 MB

english, 2011

15

Determination of viable wine yeast using DNA binding dyes and quantitative PCR

Imma Andorrà, Braulio Esteve-Zarzoso, José M. Guillamón, Albert Mas

Journal:

International Journal of Food Microbiology

Year:

2010

Language:

english

File:

PDF, 247 KB

english, 2010

16

Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA

Josepa Sabate, Josep Cano, Braulio Esteve-Zarzoso, Josè M. Guillamón

Journal:

Microbiological Research

Year:

2002

Language:

english

File:

PDF, 254 KB

english, 2002

17

Microbial population dynamics during the processing of Arbequina table olives

Albert Hurtado, Cristina Reguant, Braulio Esteve-Zarzoso, Albert Bordons, Nicolas Rozès

Journal:

Food Research International

Year:

2008

Language:

english

File:

PDF, 331 KB

english, 2008

18

Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques

Imma Andorrà, Sara Landi, Albert Mas, Braulio Esteve-Zarzoso, José M. Guillamón

Journal:

Food Research International

Year:

2010

Language:

english

File:

PDF, 225 KB

english, 2010

19

A new simplified AFLP method for wine yeast strain typing

Braulio Esteve-Zarzoso, Núria Hierro, Albert Mas, José M. Guillamón

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2010

Language:

english

File:

PDF, 371 KB

english, 2010

20

Effect of mixed culture fermentations on yeast populations and aroma profile

Imma Andorrà, María Berradre, Albert Mas, Braulio Esteve-Zarzoso, Jose M. Guillamón

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2012

Language:

english

File:

PDF, 206 KB

english, 2012

21

Biotechnological potential of non-Saccharomycesyeasts isolated during spontaneous fermentations of Malvar (Vitis viniferacv. L.)

Gustavo Cordero-Bueso, Braulio Esteve-Zarzoso, Juan Mariano Cabellos, Mar Gil-Díaz, Teresa Arroyo

Journal:

European Food Research and Technology

Year:

2013

Language:

english

File:

PDF, 402 KB

english, 2013

22

Molecular Characterisation of the Species of the Genus Zygosaccharomyces

Braulio Esteve-Zarzoso, Tina Zorman, Carmela Belloch, Amparo Querol

Journal:

Systematic and Applied Microbiology

Year:

2003

Language:

english

File:

PDF, 110 KB

english, 2003

23

Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine

Hierro, N., Esteve-Zarzoso, B., Gonzalez, A., Mas, A., Guillamon, J. M.

Journal:

Applied and Environmental Microbiology

Year:

2006

Language:

english

File:

PDF, 195 KB

english, 2006

24

Antimicrobial Polyurethane Thermosets Based on Undecylenic Acid: Synthesis and Evaluation

Lluch, Cristina, Esteve-Zarzoso, Braulio, Bordons, Albert, Lligadas, Gerard, Ronda, Juan C., Galià, Marina, Cádiz, Virginia

Journal:

Macromolecular Bioscience

Year:

2014

Language:

english

File:

PDF, 1.16 MB

english, 2014

25

Oenological consequences of sequential inoculation with non-Saccharomycesyeasts (Torulaspora delbrueckiiorMetschnikowia pulcherrima) andSaccharomyces cerevisiaein base wine for sparkling wine production

González-Royo, Elena, Pascual, Olga, Kontoudakis, Nikolaos, Esteruelas, Mireia, Esteve-Zarzoso, Braulio, Mas, Albert, Canals, Joan Miquel, Zamora, Fernando

Journal:

European Food Research and Technology

Year:

2015

Language:

english

File:

PDF, 480 KB

english, 2015

26

Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines

Maturano, Y. Paola, Mestre, M. Victoria, Esteve-Zarzoso, Braulio, Nally, María Cristina, Lerena, María Cecilia, Toro, María Eugenia, Vazquez, Fabio, Combina, Mariana

Journal:

International Journal of Food Microbiology

Year:

2015

Language:

english

File:

PDF, 828 KB

english, 2015

27

Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

Esteve-Zarzoso, B., Peris-Toran, M. J., Garcia-Maiquez, E., Uruburu, F., Querol, A.

Journal:

Applied and Environmental Microbiology

Year:

2001

Language:

english

File:

PDF, 1.62 MB

english, 2001

28

Molecular Wine Microbiology || Applied Wine Microbiology

Esteve-Zarzoso, Braulio

Year:

2011

Language:

english

File:

PDF, 194 KB

english, 2011

29

Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during barbera must fermentation

Wang, Chunxiao, Esteve-Zarzoso, Braulio, Cocolin, Luca, Mas, Albert, Rantsiou, Kalliopi

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 383 KB

english, 2015

30

Taking Advantage of Natural Biodiversity for Wine Making: The WILDWINE Project

Mas, Albert, Padilla, Beatriz, Esteve-Zarzoso, Braulio, Beltran, Gemma, Reguant, Cristina, Bordons, Albert

Journal:

Agriculture and Agricultural Science Procedia

Year:

2016

Language:

english

File:

PDF, 70 KB

english, 2016

31

Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. “Vinos de Madrid”

Garcia, Margarita, Apolinar-Valiente, Rafael, Williams, Pascale, Esteve-Zarzoso, Braulio, Arroyo, Teresa, CRESPO GARCIA, JULIA, Doco, Thierry

Journal:

Journal of Agricultural and Food Chemistry

Year:

2017

Language:

english

File:

PDF, 638 KB

english, 2017

32

Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains

Cordero-Bueso, Gustavo, Esteve-Zarzoso, Braulio, Gil-Díaz, Mar, García, Margarita, Cabellos, Juan, Arroyo, Teresa

Journal:

Year:

2016

Language:

english

File:

PDF, 1.44 MB

english, 2016

33

Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE

Wang, Chunxiao, García-Fernández, David, Mas, Albert, Esteve-Zarzoso, Braulio

Journal:

Frontiers in Microbiology

Year:

2015

Language:

english

File:

PDF, 744 KB

english, 2015

34

Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations

Padilla, Beatriz, García-Fernández, David, González, Beatriz, Izidoro, Iara, Esteve-Zarzoso, Braulio, Beltran, Gemma, Mas, Albert

Journal:

Frontiers in Microbiology

Year:

2016

Language:

english

File:

PDF, 875 KB

english, 2016

35

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

Wang, Chunxiao, Mas, Albert, Esteve-Zarzoso, Braulio

Journal:

Frontiers in Microbiology

Year:

2016

Language:

english

File:

PDF, 2.73 MB

english, 2016

36

Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR

García, Margarita, Esteve-Zarzoso, Braulio, Crespo, Julia, Cabellos, Juan M., Arroyo, Teresa

Journal:

Frontiers in Microbiology

Year:

2017

Language:

english

File:

PDF, 1.75 MB

english, 2017

37

Advances in the Study of Candida stellata

García, Margarita, Esteve-Zarzoso, Braulio, Cabellos, Juan, Arroyo, Teresa

Journal:

Year:

2018

Language:

english

File:

PDF, 1.14 MB

english, 2018

38

Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines

García,, Esteve-Zarzoso,, Crespo,, Cabellos,, Arroyo,

Journal:

Year:

2019

Language:

english

File:

PDF, 1.03 MB

english, 2019

39

Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines

García,, Esteve-Zarzoso,, Crespo,, Cabellos,, Arroyo,

Journal:

Year:

2019

File:

PDF, 1.03 MB

2019

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