Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role

by Paola Lavermicocca, Cristina Reguant, Joaquin Bautista-Gallego
Published 2021-07-01

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

by Aitor Balmaseda, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego
Published 2018-03-01

Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation

by Alba Martín-García, Aitor Balmaseda, Albert Bordons, Cristina Reguant
Published 2020-02-01

Use of Yeast Mannoproteins by <i>Oenococcus oeni</i> during Malolactic Fermentation under Different Oenological Conditions

by Aitor Balmaseda, Laura Aniballi, Nicolas Rozès, Albert Bordons, Cristina Reguant
Published 2021-07-01

Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions

by Mar Margalef-Català, Isabel Araque, Albert Bordons, Cristina Reguant, Joaquin Bautista-Gallego
Published 2016-09-01

New enzymatic method for estimating fumaric acid in wines

by Daniel Fernández-Vázquez, Nicolas Rozès, Joan Miquel Canals, Albert Bordons, Cristina Reguant, Fernando Zamora
Published 2021-09-01

Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation

by Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant
Published 2021-04-01

Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)

by Judit Franquès, Isabel Araque, Mariette El Khoury, Patrick M. Lucas, Cristina Reguant, Albert Bordons
Published 2018-03-01