Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Carlos Escott Perez
Categoría Investigador
DOCTORANDO
Sexo:
V
Escuela UPM
SIN CENTRO
Departamento:
NO ADSCRITOS/AS A DEPARTAMENTO EN EL DIA DE LA FECHA
Area Conocimiento
SIN AREA DE CONOCIMIENTO
Grupo de Investigación:
Enología, Enotecnia y Biotecnología Enológica
Email (Directorio UPM)
c.escott
alumnos.upm.es
Datos de Memorias relacionados
Formación de Investigadores y Movilidad
1 Tesis Doctorales
1: (2018)
Use of non-Saccharomyces yeasts to enhance the quality of red wines
Difusión de Resultados de Investigación
13 Artículos en revistas
1: (2016)
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts
2: (2016)
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
3: (2016)
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
4: (2017)
Pulsed Light Effect in Red Grape Quality and Fermentation
5: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
6: (2018)
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
7: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
8: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
9: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
10: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
11: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
12: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
13: (2018)
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
1 Capítulos de libros
1: (2017)
Wine Spoilage Yeasts: Control Strategy
1 Cursos, seminarios y tutoriales
1: (2018)
Formación de Pigmentos Poliméricos en Vinos Tintos
4 Ponencia en Congresos
1: (2017)
Acceleration of ageing on lees in red wines by application of ultrasounds
2: (2017)
Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
3: (2018)
Addition of sonicated yeast biomass for the acceleration of ageing on lees
4: (2018)
Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
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S2i 2021 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
Cofinanciación del MINECO en el marco del Programa INNPACTO (IPT-020000-2010-22)
