Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Carlos Escott Perez
Categoría Investigador
CONTRATADO DE INVESTIGACION FUNDACION
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
Proyectos de I+D+i y generación de recursos
1 Proyectos de I+D+i
1: (2019)
ENOLOGICAL EVALUATION OF ONE SELECTED STRAIN OF HANSENIASPORA VINAE
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
19 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
14: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
15: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
16: (2019)
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
17: (2019)
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
18: (2019)
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
19: (2019)
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
3 Capítulos de libros
1: (2017)
Wine Spoilage Yeasts: Control Strategy
2: (2019)
Anthocyanins as Natural Pigments in Beverages
3: (2019)
Strategies to Improve the Freshness in Wines from Warm Areas
1 Cursos, seminarios y tutoriales
1: (2018)
Formación de Pigmentos Poliméricos en Vinos Tintos
6 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
5: (2019)
Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
6: (2019)
NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE 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)
