Susana
Sanz Cervera
CATEDRÁTICA DE UNIVERSIDAD
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (16)
2023
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Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
Foods, Vol. 12, Núm. 14
2022
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Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines
Fermentation, Vol. 8, Núm. 1
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Influence of microbial population on the characteristics of carbonic maceration wines
LWT, Vol. 166
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Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 6163-6168
2017
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Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages
European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834
2015
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Factores implicados en la alteración de los vinos tintos por levaduras "Brettanomyces"
Enología 2.015: innovación vitivinícola
2014
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Influence of Winery Age and Design on the Distribution of Airborne Molds in Three Rioja Wine Cellars
American Journal of Enology and Viticulture, Vol. 65, Núm. 4, pp. 479-485
2013
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Comparison of culture media for the recovery of airborne yeast in wineries
Letters in Applied Microbiology., Vol. 57, Núm. 3, pp. 241-248
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Papel del aire en la diseminación de microorganismos enológicos implicados en la calidad y sanidad del vino
Zubía, Núm. 25, pp. 85-99
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Screening of yeast mycoflora in winery air samples and their risk of wine contamination
Food Control, Vol. 34, Núm. 2, pp. 261-267
2012
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Analysis of airborne yeast in one winery over a period of one year
Food Control, Vol. 30, Núm. 2, pp. 585-589
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Estudio comparativo de tres medios de cultivo utilizado para la recuperación de levaduras presentes en el aire
Avances en microbiología de los alimentos
2011
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Factors of influence in the distribution of mold in the air in a wine cellar
Journal of Food Science, Vol. 76, Núm. 3, pp. 169-174
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Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period
European Food Research and Technology, Vol. 233, Núm. 2, pp. 359-365
2010
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Rapid molecular methods for enumeration and taxonomical identification of acetic acid bacteria responsible for submerged vinegar production.
European Food Research and Technology, Vol. 231, Núm. 5, pp. 813-819
2009
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Presence of lactic bacteria in the air of a winery during the vinification period.
International Journal of Food Microbiology, Vol. 136, Núm. 1, pp. 142-146