Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Felipe Palomero Rodriguez
Categoría Investigador
L.D. PRF.CONTR.DOCT.
Escuela UPM
ETSI AGRONÓMICA, ALIMENT. Y BIOSISTEMAS
Departamento:
QUÍMICA Y TECNOLOGÍA DE ALIMENTOS (N)
Area Conocimiento
TECNOLOGIA DE ALIMENTOS
Grupo de Investigación:
Enología, Enotecnia y Biotecnología Enológica
Email (Directorio UPM)
felipe.palomero
upm.es
Teléfono (Directorio UPM)
910671139
Datos de Memorias relacionados
Proyectos de I+D+i y generación de recursos
21 Proyectos de I+D+i
1: (2011)
CONVENIO DE COLABORACIÓN EN MODALIDAD DE SUBCONTRATACIÓN PARA EL PROYECTO CENIT DEMÉTER.EMPLEO DE LEVADURAS N O SACCHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO
2: (2011)
OPTIMIZACIÓN TÉCNICA Y MICROBIOLÓGICA DE LA CRIANZA SOBRE LÍAS EN VINOS TINTOS.
3: (2013)
COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS
4: (2014)
COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS
5: (2014)
ESTUDIO Y CONTROL DE METABOLITOS DE SACCHAROMYCES Y NO SACCHAROMYCES QUE PUEDEN AFECTAR A LA ACIDEZ, AL COLOR Y A LA SEGURIDAD ALIMENTARIA DEL VINO
6: (2015)
Schizosegalim: Estudio y control de metabolitos de Saccharomyces y no Saccharomyces que pueden afectar a la acidez, al color y a la seguridad alimentaria del vino
7: (2016)
APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
8: (2016)
APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
9: (2016)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
10: (2017)
APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
11: (2017)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
12: (2018)
APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
13: (2018)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
14: (2018)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
15: (2018)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
16: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
17: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
18: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
19: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
20: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
21: (2019)
IPLGWBiotech: Luz pulsada para el control de microorganismos en uva. Efecto sobre nuevas biotecnologías de vinificación
Difusión de Resultados de Investigación
27 Artículos en revistas
1: (2011)
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
2: (2011)
Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: inXuence on anthocyanin content and chromatic variables
3: (2012)
Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
4: (2012)
FOOD TECHNOLOGY EDUCATIONAL VIDEO RESOURCE IMPLEMENTATION
5: (2012)
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
6: (2012)
Identifying yeats belonging to the Brettanomyces/Dekkera Genera through the use of the selective-differential media
7: (2012)
New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines
8: (2012)
Oenological versatility of Schizosaccharomyces spp.
9: (2012)
Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
10: (2013)
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
11: (2013)
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
12: (2013)
Schizosaccharomyces selective differential media
13: (2014)
Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae
14: (2014)
Schizosaccharomyces isolation method
15: (2014)
Selection of appropriate Schizosaccharomyces strains for winemaking
16: (2014)
Selection of appropriate Schizosaccharomyces strains for winemaking
17: (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
18: (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
19: (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
20: (2015)
Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality
21: (2015)
Wood impregnation of yeast lees for winemaking
22: (2016)
Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
23: (2016)
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking
24: (2016)
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
25: (2018)
Making natural sparkling wines with non-Saccharomyces yeasts
26: (2019)
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions
27: (2019)
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
7 Capítulos de libros
1: (2014)
Schizosaccharomyces
2: (2014)
Schizosaccharomyces
3: (2016)
Antimicrobial Packaging of Beverages. Chapter 21
4: (2019)
Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food
5: (2019)
New Trends in Aging on Lees
6: (2019)
Strategies to Improve the Freshness in Wines from Warm Areas
7: (2019)
Technology of Vermouth Wines
4 Otras Publicaciones
1: (2013)
Aromatización de lías de levadura con maderas para su utilización en vinos tintos
2: (2013)
Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación
3: (2013)
Reduction of 4-ethylphenol contents in red wines using HCDC yeasts and cinnamyl esterases
4: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
12 Ponencia en Congresos
1: (2010)
Reducción de etilfenoles por formación de piranoantocianos vinilfenólicos
2: (2010)
REDUCTION OF 4-ETHYLPHENOL CONCENTRATION USING LYOPHILIZED YEAST BIOMASSES AS BIOADSORBENT: INFLUENCE ON THE ANTHOCYANIN CONTENTS AND CHROMATIC PARAMETERS
3: (2010)
Selección Saccharomyces cerevisiae con baja producción de etanol para control del grado alcohólico en zonas cálidas
4: (2010)
Selected yeast strains (Saccharomyces cerevisiae) with glycolytic inefficiency and metabolic inhibitors to reduce alcoholic degree in vines from warm regions
5: (2012)
Balsamic honey vinegar elaboration using oak, chestnut, mulberry, cherry and ash chips
6: (2013)
New Schizosaccharomyces applications in red wines alcoholic fermentation
7: (2013)
New Schizosaccharomyces pombe applications in white winemaking
8: (2013)
Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
9: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
10: (2014)
Processing of grapes by high hydrostatic pressure. Influence on wine quality
11: (2017)
Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
12: (2019)
THE OENOLOGICAL INTEREST OF FUMARIC ACID: STOP MALOLACTIC FERMENTATION AND PRESERVE THE FRESHNESS OF WINES
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