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List of works by Rafael A. Peinado

Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled microaeration

scientific article published in June 2005

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

scientific article

Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures

scientific article

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

scientific article published on 03 February 2011

Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid

scientific article published in July 2004

Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines

scientific article published on 20 June 2006

Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds

scientific article published in October 2003

Effects of ADH2 overexpression in Saccharomyces bayanus during alcoholic fermentation.

scientific article published on 7 December 2007

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

scientific article published on 10 December 2019

Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection

scientific article published in October 2004

Influence of blending on the content of different compounds in the biological aging of sherry dry wines

scientific article published in May 2004

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines.

scientific article published on 4 January 2018

Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety

scientific article

Potential application of a glucose-transport-deficient mutant of Schizosaccharomyces pombe for removing gluconic acid from grape must

scientific article published in February 2005

Protective effect of Pedro-Ximénez must against p,p'-DDE-induced liver damages in aged Mus spretus mice

scientific article published on 23 November 2019

Relationship between ethanol tolerance, H+ -ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains

scientific article published on 11 May 2006

Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols.

scientific article

Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.

scientific article published on 19 April 2013

Use of a Schizosaccharomyces pombe mutant to reduce the content in gluconic acid of must obtained from rotten grapes

scientific article published in March 2009

Use of a novel immobilization yeast system for winemaking

scientific article

Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition

scientific article published on 15 December 2010

Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes

scientific article published on 20 July 2012

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

scientific article published on 31 October 2019

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