Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Juan Manuel del Fresno Florez
Categoría Investigador
L.D. PRF.AYUD.DOCTOR
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)
juanmanuel.delfresno
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: (2019)
Aplicación de ultrasonidos en la crianza sobre lías y envejecimiento de vinos tintos
Difusión de Resultados de Investigación
12 Artículos en revistas
1: (2016)
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
2: (2017)
Pulsed Light Effect in Red Grape Quality and Fermentation
3: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
4: (2018)
Application of ultrasound to improve lees ageing processes in red wines
5: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
6: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
7: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
8: (2018)
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
9: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
10: (2019)
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
11: (2019)
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
12: (2019)
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
1 Capítulos de libros
1: (2019)
Strategies to Improve the Freshness in Wines from Warm Areas
7 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: (2018)
Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
6: (2019)
Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
7: (2019)
NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE WINES
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S2i 2023 Observatorio de investigación @ UPM con la colaboración del Consejo Social UPM
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