Consejo Superior de Investigaciones Científicas

c/ Juan de la Cierva, 3
28006 Madrid
ESPAÑA

Telefone: 00 34 915622900
Fax: 00 34 915644859
Representante: Ramón González García
Email:

EQUIPA

Ramón González García

COMPETÊNCIAS

Enologia - Aditivos e práticas enológicas
Enologia - Aminas biogénicas
Enologia - Bactérias lácticas
Enologia - Clarificação e estabilização
Enologia - Compostos de aroma
Enologia - Conservação e maturação de vinhos
Enologia - Enzimas de interesse enológico
Enologia - Leveduras
Enologia - Técnicas de biologia molecular aplicada a microorganismos

PUBLICAÇÕES REPRESENTATIVAS

BARCENILLA, J.M.; MARTÍN-ÁLVAREZ, P.J.; VIAN, A.; GONZÁLEZ R. (2003) Characterization of yeast strains on the basis of autolytic activity and volatile profile. Fod Sci. Technol. Int.

MORENO-ARRIBAS M.V.; POLO M.C.; JORGANES F.; MUÑOZ R. (2003). Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int. J. Food Microbiol (en prensa).

ARENA M.E.; MANCA DE NADRA M.C.; MUÑOZ R. (2002). The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X1B: structural and functional study of the arcABC genes. Gene, 301:61-66.

GONZÁLEZ , R.; MARTÍNEZ-RODRIGUEZ, A.J.; CARRASCOSA, A.V. (2002) yeast autolitic mutants for sparkling wine production. Int. J. Food Microbiol. (en prensa).

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA AV.; MARTÍN-ÁLVAREZ P.J.; MORENO-ARRIBAS V.; POLO M.C. (2002). Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wines production by the traditional method. J. Ind. Microbiol. Biotechnol. (en prensa).

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA A.V.; POLO M.C. (2001): Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system. Int. J. Food Microbiol. 68:155-160

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA A.V.; POLOM.C. (2001): Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines. Int. J. Food microbiol. 71:45-51

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA A.V.; BARCENILLA J.M.; POZO-BAYÓN M.A.; POLO M.C. (2001) autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production. Food Microbiol. 18: 183-191