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	1.	Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids. [electronic resource] by Morata, Antonio González, Carmen Suárez-Lepe, José Antonio Producer: 20070604 In: International journal of food microbiology vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels. [electronic resource] by Del Fresno, Juan Manuel Morata, Antonio Loira, Iris Escott, Carlos Suárez Lepe, José Antonio Publication details: ACS omega Apr 2020 In: ACS omega vol. 5 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines. [electronic resource] by Del Fresno, Juan Manuel Morata, Antonio Escott, Carlos Loira, Iris Cuerda, Rafael Suárez-Lepe, José Antonio Producer: 20190530 In: Molecules (Basel, Switzerland) vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Influence of [electronic resource] by Morata, Antonio Escott, Carlos Loira, Iris Del Fresno, Juan Manuel González, Carmen Suárez-Lepe, Jose Antonio Producer: 20200501 In: Molecules (Basel, Switzerland) vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Application of ultrasound to improve lees ageing processes in red wines. [electronic resource] by Del Fresno, Juan Manuel Loira, Iris Morata, Antonio González, Carmen Suárez-Lepe, Jose Antonio Cuerda, Rafael Producer: 20180913 In: Food chemistry vol. 261 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution. [electronic resource] by Escott, Carlos Morata, Antonio Zamora, Fernando Loira, Iris Del Fresno, Juan Manuel Suárez-Lepe, José Antonio Publication details: ACS omega Nov 2018 In: ACS omega vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality. [electronic resource] by Loira, Iris Morata, Antonio Comuzzo, Piergiorgio Callejo, María Jesús González, Carmen Calderón, Fernando Suárez-Lepe, José Antonio Publication details: Food research international (Ottawa, Ont.) Oct 2015 In: Food research international (Ottawa, Ont.) vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Yeast influence on the formation of stable pigments in red winemaking. [electronic resource] by Morata, Antonio Loira, Iris Heras, José María Callejo, María Jesús Tesfaye, Wendu González, Carmen Suárez-Lepe, José Antonio Producer: 20160803 In: Food chemistry vol. 197 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Contribution of Non- [electronic resource] by Morata, Antonio Escott, Carlos Bañuelos, María Antonia Loira, Iris Fresno, Juan Manuel Del González, Carmen Suárez-Lepe, José Antonio Producer: 20200916 In: Biomolecules vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Use of fumaric acid to control pH and inhibit malolactic fermentation in wines. [electronic resource] by Morata, Antonio Bañuelos, María Antonia López, Carmen Song, Chenli Vejarano, Ricardo Loira, Iris Palomero, Felipe Suarez Lepe, Jose Antonio Producer: 20200915 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of [electronic resource] by Escott, Carlos Morata, Antonio Ricardo-da-Silva, Jorge M Callejo, María Jesús González, María Del Carmen Suarez-Lepe, José Antonio Producer: 20181211 In: Molecules (Basel, Switzerland) vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts. [electronic resource] by Escott, Carlos Del Fresno, Juan Manuel Loira, Iris Morata, Antonio Tesfaye, Wendu González, María Del Carmen Suárez-Lepe, José Antonio Producer: 20171117 In: Food chemistry vol. 239 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. [electronic resource] by Chen, Kai Escott, Carlos Loira, Iris Del Fresno, Juan Manuel Morata, Antonio Tesfaye, Wendu Calderon, Fernando Benito, Santiago Suárez-Lepe, Jose Antonio Producer: 20170406 In: Molecules (Basel, Switzerland) vol. 21 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines. [electronic resource] by Chen, Kai Escott, Carlos Loira, Iris Del Fresno, Juan Manuel Morata, Antonio Tesfaye, Wendu Calderon, Fernando Suárez-Lepe, Jose Antonio Han, Shunyu Benito, Santiago Producer: 20171110 In: Food microbiology vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)