Antonio Morata

Summary

Country: Spain

Publications

  1. ncbi Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
    A Morata
    enotecUPM, Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Enzyme Microb Technol 52:99-104. 2013
  2. ncbi Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
    A Morata
    enotecUPM, Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Int J Food Microbiol 159:47-53. 2012
  3. ncbi Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces
    A Morata
    Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Int J Food Microbiol 106:123-9. 2006
  4. ncbi Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
    Antonio Morata
    Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Int J Food Microbiol 116:144-52. 2007

Collaborators

Detail Information

Publications4

  1. ncbi Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
    A Morata
    enotecUPM, Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Enzyme Microb Technol 52:99-104. 2013
    ..The associated use of CEs and HCDC+ Saccharomyces strains is a natural strategy to reduce the formation of EPs in wines contaminated by Dekkera/Brettanomyces...
  2. ncbi Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
    A Morata
    enotecUPM, Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Int J Food Microbiol 159:47-53. 2012
    ..Fermentation with S. pombe therefore provides an interesting way of increasing the overall pyranoanthocyanin content of red wines, and of stabilising their colour during ageing...
  3. ncbi Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces
    A Morata
    Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Int J Food Microbiol 106:123-9. 2006
    ..cerevisiae and S. uvarum was also analyzed using High Pressure Liquid Chromatography (HPLC)/Photodiode Array Detection. The identification of these compounds was confirmed using HPLC/Electrospray Ionization-Mass Spectrometry...
  4. ncbi Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
    Antonio Morata
    Dpto Tecnología de Alimentos, Escuela Tecnica Superior de Ingenieros Agronomos, Universidad Politecnica de Madrid, Ciudad Universitaria s n, 28040 Madrid, Spain
    Int J Food Microbiol 116:144-52. 2007
    ..Depending on the yeast strain employed, different quantities of these pigments were formed. These pigments affect the colour of the finished wine, sometimes greatly intensifying it...