Escott C - Search Results

1

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines.

Escott C, Vaquero C, Loira I, López C, González C, Morata A. Escott C, et al. Foods. 2022 Nov 21;11(22):3734. doi: 10.3390/foods11223734. Foods. 2022. PMID: 36429326 Free PMC article.

2

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making.

Morata A, Escott C, Loira I, Del Fresno JM, González C, Suárez-Lepe JA. Morata A, et al. Among authors: escott c. Molecules. 2019 Dec 8;24(24):4490. doi: 10.3390/molecules24244490. Molecules. 2019. PMID: 31817948 Free PMC article. Review.

3

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light.

Escott C, López C, Loira I, González C, Bañuelos MA, Tesfaye W, Suárez-Lepe JA, Morata A. Escott C, et al. Foods. 2021 Jun 18;10(6):1416. doi: 10.3390/foods10061416. Foods. 2021. PMID: 34207285 Free PMC article.

4

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines.

Morata A, Loira I, González C, Escott C. Morata A, et al. Among authors: escott c. Molecules. 2021 Jul 28;26(15):4571. doi: 10.3390/molecules26154571. Molecules. 2021. PMID: 34361722 Free PMC article. Review.

5

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine.

Vaquero C, Escott C, Heras JM, Carrau F, Morata A. Vaquero C, et al. Among authors: escott c. Food Res Int. 2022 Nov;161:111891. doi: 10.1016/j.foodres.2022.111891. Epub 2022 Sep 1. Food Res Int. 2022. PMID: 36192917

6

Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.

Escott C, Morata A, Loira I, Tesfaye W, Suarez-Lepe JA. Escott C, et al. J Appl Microbiol. 2016 Nov;121(5):1346-1356. doi: 10.1111/jam.13255. Epub 2016 Oct 1. J Appl Microbiol. 2016. PMID: 27511798

7

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.

Escott C, Del Fresno JM, Loira I, Morata A, Tesfaye W, González MDC, Suárez-Lepe JA. Escott C, et al. Food Chem. 2018 Jan 15;239:975-983. doi: 10.1016/j.foodchem.2017.07.037. Epub 2017 Jul 11. Food Chem. 2018. PMID: 28873660

8

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae.

Escott C, Morata A, Ricardo-da-Silva JM, Callejo MJ, González MDC, Suarez-Lepe JA. Escott C, et al. Molecules. 2018 Sep 14;23(9):2353. doi: 10.3390/molecules23092353. Molecules. 2018. PMID: 30223456 Free PMC article.

9

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.

Del Fresno JM, Morata A, Escott C, Loira I, Cuerda R, Suárez-Lepe JA. Del Fresno JM, et al. Among authors: escott c. Molecules. 2019 Feb 12;24(3):635. doi: 10.3390/molecules24030635. Molecules. 2019. PMID: 30759718 Free PMC article.

10

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.

Morata A, Escott C, Bañuelos MA, Loira I, Fresno JMD, González C, Suárez-Lepe JA. Morata A, et al. Among authors: escott c. Biomolecules. 2019 Dec 25;10(1):34. doi: 10.3390/biom10010034. Biomolecules. 2019. PMID: 31881724 Free PMC article. Review.

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