Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Santiago Benito Saez
Categoría Investigador
TITULAR UNIVERSIDAD
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)
santiago.benito
upm.es
Teléfono (Directorio UPM)
910671106
Datos de Memorias relacionados
Proyectos de I+D+i y generación de recursos
7 Proyectos de I+D+i
1: (2011)
PROYECTO DE COLABORACIÓN PARA EL PROYECTO CENIT DEMETER - EMPLEO DE LEVADURAS NO SACHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO DE CRIANZA SOBRE LÍAS EN VINOS
2: (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
3: (2014)
FORMACIÓN DE PIGMENTOS PIRANOANTOCIANICOS Y POLIMERICOS ESTABLES DURANTE LA FERMENTACIÓN CON NOSACCHAROMYCES Y SACCHAROMYCES
4: (2015)
pignosacch: Formación de pigmentos piranoantociánicos y poliméricos estables durante la fermentación con no-Saccharomyces y Saccharomyces
5: (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
6: (2017)
APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
7: (2017)
SELECCIÓN DE LEVADURAS AUTÓCTONAS PARA VINIFICACIÓN EN BLANCO EN OSSIAN VIDES Y VINIOS, S.L. PROYECTO I+D+i CDTI DESARROLLO E INCORPORACIÓN DE INNOVACIONES TECNOLÓGICAS EN VINOS ECÓLOGICOS Y VIÑEDOS VIEJOS DE LA VARIEDAD VERDEJO, PROCEDENTES DE CASTILLA Y LEÓN.
Difusión de Resultados de Investigación
56 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: (2012)
Rhizoctonia solani as causative agent of damping off of Swiss chard in Europe
11: (2013)
El oídio, una enfermedad común en las plantas de jardinería
12: (2013)
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
13: (2013)
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
14: (2013)
Schizosaccharomyces selective differential media
15: (2013)
The effects of storage duration, temperature and cultivar on the severity of garlic clove rot caused by Fusarium proliferatum
16: (2014)
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
17: (2014)
Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae
18: (2014)
Schizosaccharomyces isolation method
19: (2014)
Selection of appropriate Schizosaccharomyces strains for winemaking
20: (2014)
Selection of appropriate Schizosaccharomyces strains for winemaking
21: (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
22: (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
23: (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
24: (2015)
Directed metabolomic approaches for the characterization and development of new yeast strains
25: (2015)
Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
26: (2015)
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
27: (2015)
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
28: (2015)
Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality
29: (2015)
Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
30: (2015)
The effects of storage duration, temperature and cultivar on the severity of garlic clove rot caused by Fusarium proliferatum
31: (2015)
The use of Schizosaccharomyces yeasts in order to reduce the content of biogenic amines and ethylcarbamate in wines.
32: (2015)
Wood impregnation of yeast lees for winemaking
33: (2016)
Combined use of S.pombe and L. thermotolerans in winemaking. Beneficial effects through the study of wines analytical characteristics
34: (2016)
Lachancea thermotolerans and Saccharomyces cerevisiae sequential inoculated fermentation influences in wine quality and acidic composition of Spanish wine
35: (2016)
Modern trends in Schizosaccharomyces use for winemaking
36: (2016)
Outlining the influence of non-conventional yeasts in wine ageing over lees
37: (2016)
Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
38: (2016)
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking
39: (2016)
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
40: (2016)
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
41: (2017)
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
42: (2017)
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
43: (2017)
Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe applications in wine food microbiology: Influence in wine quality
44: (2017)
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans?Effect on the Anthocyanin Wine Composition
45: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
46: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
47: (2018)
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
48: (2018)
Lachancea thermotolerans applications in modern wine microbiology
49: (2018)
Making natural sparkling wines with non-Saccharomyces yeasts
50: (2018)
Schizosaccharomyces pombe Biotechnological Applications in Winemaking
51: (2018)
Schizosaccharomyces pombe Isolation Protocol
52: (2018)
The impact of Torulaspora delbrueckii yeast in winemaking
53: (2018)
The impacts of Lachancea thermotolerans yeast strains on winemaking
54: (2018)
The impacts of Lachancea thermotolerans yeast strains on winemaking
55: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
56: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
8 Capítulos de libros
1: (2014)
Schizosaccharomyces
2: (2014)
Schizosaccharomyces
3: (2014)
Schizosaccharomyces
4: (2016)
Antimicrobial Packaging of Beverages. Chapter 21
5: (2016)
New Trends in Schizosaccharomyces Use for Winemaking
6: (2018)
Chap 19.- Schizosaccharomyces pombe Isolation Protocol
7: (2018)
Chapter 20.- Schizosaccharomyces pombe Biotechnological Applications in Winemaking
8: (2018)
Schizosaccharomyces
4 Conferencias invitadas en congresos
1: (2016)
Non-Saccharomyces yeasts Lachancea thermotolerans and Schizosaccharomyces pombe mixed cultures applications in wine food safety (biogenic amines and ethyl carbamate control) from high pH grape juice
2: (2018)
Influencia del oxígeno en mostos y vinos
3: (2018)
Lachancea Thermotolerans Applications in Modern Wine Microbiology
4: (2018)
Lachancea Thermotolerans use in Modern Winemaking. Biotechnology Applications of Non-Conventional Yeasts in Wine Acidity, Aroma, Color and Food Safety.
6 Otras Publicaciones
1: (2011)
Evaluación del potencial enológico de los cultivares tintos de vid (Vitis vinifera L.) Mencía, Pinot Noir y Tempranillo, con dos situaciones de alimentación hídrica.
2: (2011)
Respuesta agronómica de los cultivares tintos de vid (Vitis vinifera L.) Graciano, Petit Verdot y Tempranillo frente al déficit hídrico.
3: (2013)
Aromatización de lías de levadura con maderas para su utilización en vinos tintos
4: (2013)
Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación
5: (2013)
Reduction of 4-ethylphenol contents in red wines using HCDC yeasts and cinnamyl esterases
6: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
13 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)
Estudio de la podredumbre del cormo de azafrán (Crocus sativus L.) en Castilla La Mancha y especificidad parasitaria del agente causal
7: (2013)
New Schizosaccharomyces applications in red wines alcoholic fermentation
8: (2013)
New Schizosaccharomyces pombe applications in white winemaking
9: (2013)
Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
10: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
11: (2014)
Processing of grapes by high hydrostatic pressure. Influence on wine quality
12: (2014)
Una nueva enfermedad bacteriana de los bulbos de ajo (Allium sativum): LA PODREDUMBRE ROSA
13: (2016)
Instrumental, sensory characterization and consumers response of six commercial wines: impact of age on consumers acceptance and emotional response
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S2i 2021 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
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