• Enhance wine production potential by using fresh and dried red grape and blueberry mixtures with different yeast strains for fermentation 

  Martín-Gómez, Juan; García-Martínez, Teresa; Varo, M.A.; Mérida, Julieta; Serratosa, María P. (MDPI, 2023)

  Red grapes and blueberries are known for their high content of bioactive compounds and antioxidant properties. In Mediterranean winemaking, traditional sun-drying can be replaced by controlled-airflow-chamber-drying, which ...

• Latest trends in industrial vinegar production and the role of acetic acid bacteria: classification, metabolism, and applications—a comprehensive review 

  Román Camacho, Juan Jesús; García García, Isidoro; Santos-Dueñas, Inés María; García-Martínez, Teresa; Mauricio, Juan C. (MDPI, 2023)

  Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the ...

• Aroma composition of wines produced from grapes treated with organic amendments 

  Palenzuela, María del Valle; López de Lerma Extremera, M. Nieves; Sánchez-Suárez, Fernando; Martínez García, Rafael; Peinado, Rafael A.; Rosal, Antonio (MDPI, 2023)

  The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the ...

• Heteroresistance to colistin in clinical isolates of Klebsiella pneumoniae producing OXA-48 

  Sánchez-León, Irene; García-Martínez, Teresa; Diene, Seydina M.; Pérez-Nadales, Elena; Martínez-Martínez, Luis; Rolain, Jean-Marc (MDPI, 2023)

  Heteroresistance to colistin can be defined as the presence of resistant subpopulations in an isolate that is susceptible to this antibiotic. Colistin resistance in Gram-negative bacteria is more frequently related to ...

• Endogenous CO2 overpressure effect on higher alcohols metabolism during sparkling wine production 

  González-Jiménez, María del Carmen; Mauricio, Juan C.; Moreno-García, Jaime; Puig-Pujol, Anna; Moreno, Juan; García-Martínez, Teresa (MDPI, 2023)

  Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of ...

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