Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Iris Loira Calvar
Categoría Investigador
L.D. PRF.CONTR.DOCT.
Escuela UPM
ETSI AGRONÓMICA, ALIMENT. Y BIOSISTEMAS
Departamento:
QUÍMICA Y TECNOLOGÍA DE ALIMENTOS
Area Conocimiento
TECNOLOGIA DE ALIMENTOS
Grupo de Investigación:
Enología, Enotecnia y Biotecnología Enológica
Email (Directorio UPM)
iris.loira
upm.es
Teléfono (Directorio UPM)
910671142
Datos de Memorias relacionados
Proyectos de I+D+i y generación de recursos
14 Proyectos de I+D+i
1: (2016)
APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
2: (2017)
APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
3: (2017)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
4: (2017)
APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
5: (2018)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
6: (2018)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
7: (2018)
APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
8: (2018)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
9: (2019)
APPLICATIONS OF UHPH IN WINEMAKING
10: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
11: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
12: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
13: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
14: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
Formación de Investigadores y Movilidad
1 Tesis Doctorales
1: (2014)
OPTIMIZACIÓN DE PARÁMETROS FERMENTATIVOS DE CALIDAD EN VINOS TINTOS DE ZONAS CÁLIDAS
Difusión de Resultados de Investigación
43 Artículos en revistas
1: (2011)
Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions
2: (2012)
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
3: (2012)
Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
4: (2013)
Biosynthesis, production and applications of bacterial cellulose
5: (2013)
Effect of Saccharomyces strains on the quality of red wines aged on lees
6: (2013)
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
7: (2014)
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
8: (2014)
Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
9: (2015)
Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality
10: (2015)
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
11: (2015)
Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters
12: (2015)
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
13: (2016)
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts
14: (2016)
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
15: (2016)
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques
16: (2016)
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
17: (2016)
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
18: (2016)
Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in red wines
19: (2016)
Yeast influence on the formation of stable pigments in red winemaking
20: (2017)
Emerging preservation technologies in grapes for winemaking
21: (2017)
Pulsed Light Effect in Red Grape Quality and Fermentation
22: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
23: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
24: (2018)
Application of ultrasound to improve lees ageing processes in red wines
25: (2018)
Application of ultrasound to improve lees ageing processes in red wines
26: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
27: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
28: (2018)
Making natural sparkling wines with non-Saccharomyces yeasts
29: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
30: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
31: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
32: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
33: (2018)
Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
34: (2018)
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
35: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
36: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
37: (2019)
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
38: (2019)
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions
39: (2019)
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
40: (2019)
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
41: (2019)
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
42: (2019)
Use of Ultra High Pressure Homogenization to sterilize grape must
43: (2019)
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
8 Capítulos de libros
1: (2016)
Influence of yeasts in wine color
2: (2016)
Nanotechnology and wine
3: (2017)
Wine Spoilage Yeasts: Control Strategy
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)
Maceration and Fermentation: New Technologies to Increase Extraction
6: (2019)
New Trends in Aging on Lees
7: (2019)
Strategies to Improve the Freshness in Wines from Warm Areas
8: (2019)
Technology of Vermouth Wines
2 Libros
1: (2016)
Grape and wine biotechnology.
2: (2017)
Yeast - Industrial Applications
7 Otras Publicaciones
1: (2011)
Cepas de levadura glicolíticamente ineficientes para reducir el grado alcohólico de los vinos
2: (2011)
Control de grado alcohólico en zonas cálidas mediante el empleo de levaduras seleccionadas con ineficiencia glicolítica y bloqueadores metabólicos.
3: (2011)
Glycolytically inefficient yeast strains to reduce the alcohol content of wines
4: (2012)
Effect of Saccharomyces strains on the quality of red wines aged on lees
5: (2013)
Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación
6: (2013)
Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
7: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
14 Ponencia en Congresos
1: (2012)
Use of metabolic blockers and non-Saccharomyces yeasts in sequential fermentation to reduce the alcohol content of wine
2: (2013)
Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
3: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
4: (2014)
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
5: (2014)
Processing of grapes by high hydrostatic pressure. Influence on wine quality
6: (2017)
Acceleration of ageing on lees in red wines by application of ultrasounds
7: (2017)
Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
8: (2017)
Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
9: (2018)
Addition of sonicated yeast biomass for the acceleration of ageing on lees
10: (2018)
Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
11: (2019)
Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
12: (2019)
NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE WINES
13: (2019)
THE OENOLOGICAL INTEREST OF FUMARIC ACID: STOP MALOLACTIC FERMENTATION AND PRESERVE THE FRESHNESS OF WINES
14: (2019)
UHPH FOR CONTROLLING GRAPE MICROORGANISMS AND ITS REPERCUSSION IN THE SENSORY PROFILE OF WHITE WINES
• TOMA DE DATOS DE MEMORIAS Y CV
• UPM.ES
S2i 2023 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)
