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List of works by Juan J. Moreno

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

scientific article published on 04 August 2020

A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation

scientific article published on 04 December 2013

Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration

scientific article published on 06 April 2020

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

scientific article published on 11 August 2020

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 sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

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

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

scientific article published on 08 August 2020

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

scientific article published on 13 March 2020

Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation.

scientific article published on 28 March 2017

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

FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique

article

Flor Yeast: New Perspectives Beyond Wine Aging

scientific article

Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition

scientific article

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

Proteins involved in flor yeast carbon metabolism under biofilm formation conditions.

scientific article published on 18 July 2014

Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.

scientific article published on 24 April 2015

Response of the aroma fraction in sherry wines subjected to accelerated biological aging

scientific article published on 01 August 1999

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.

scientific article published on 11 November 2015

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 flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

scientific article published on 21 June 2016

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

scientific article published on 10 October 2019

Use of a novel immobilization yeast system for winemaking

scientific article

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

scientific article published on 20 July 2012

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives.

scientific article published on 15 February 2018

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