Observatorio de I+D+i UPM
• ESPAÑOL
• ENGLISH
INVESTIGADORES
ESTRUCTURAS DE I+D+I
ACTIVIDAD INVESTIGADORA
INNOVACIÓN
Investigador
Antonio Dionisio Morata Barrado
Categoría Investigador
CATEDRATICO UNIVERSIDAD
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)
antonio.morata
upm.es
Teléfono (Directorio UPM)
910671127
Datos de Memorias relacionados
Proyectos de I+D+i y generación de recursos
40 Proyectos de I+D+i
1: (2007)
Estudio de la estabilidad fisicoquímica y microbiológica de las añadas 2001/2002 y 2003/2005 de vinos Calzadilla
2: (2007)
Optimización de Biotecnología Fermentativa
3: (2007)
Origen y control en vinos tintos de anomalías olfativas y nuevas formas estables de color relacionadas con el metaboloma de levaduras
4: (2007)
Selección de levaduras autóctonas para la vinificación en tinto de Bodegas Palacio de Villachica S. A.
5: (2008)
Elaboración de mostos tintos de zonas cálidas con alta implantación de levaduras vínicas seleccionadas
6: (2008)
Empleo de levaduras no Saccharomyces en el desarrollo de un nuevo método de crianza sobre lías en vinos tintos
7: (2008)
Optimización de Biotecnología Fermentativa.
8: (2008)
Selección de levaduras autóctonas para la vinificación en tinto de Bodegas Palacio de Villachica S. A.
9: (2009)
CONVENIO DE COLABORACIÓN EN MODALIDAD DE SUBCONTRATACIÓN PARA EL PROYECTO CENIT DEMÉTER.EMPLEO DE LEVADURAS N O SACCHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO
10: (2009)
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
11: (2009)
TECNICAS VITICOLAS Y ENOLOGICAS PARA LA REGULACION DEL EQUILIBRIO ALCOHOL,/ACIDEZ
12: (2011)
CONVENIO DE COLABORACIÓN EN MODALIDAD DE SUBCONTRATACIÓN PARA EL PROYECTO CENIT DEMÉTER.EMPLEO DE LEVADURAS N O SACCHAROMYCES EN EL DESARROLLO DE UN NUEVO MÉTODO
13: (2011)
OPTIMIZACIÓN TÉCNICA Y MICROBIOLÓGICA DE LA CRIANZA SOBRE LÍAS EN VINOS TINTOS.
14: (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
15: (2013)
COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS
16: (2014)
COLABORACIÓN CIENTÍFICA,CARACTERIZACIÓN Y VALORIZACIÓN DE LEVADURAS
17: (2014)
FORMACIÓN DE PIGMENTOS PIRANOANTOCIANICOS Y POLIMERICOS ESTABLES DURANTE LA FERMENTACIÓN CON NOSACCHAROMYCES Y SACCHAROMYCES
18: (2015)
pignosacch: Formación de pigmentos piranoantociánicos y poliméricos estables durante la fermentación con no-Saccharomyces y Saccharomyces
19: (2016)
APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
20: (2016)
APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
21: (2016)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
22: (2016)
APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
23: (2017)
APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
24: (2017)
APLICACION DE BIOTECNOLOGIAS PARA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GA
25: (2017)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
26: (2017)
APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
27: (2018)
APLICACION DE BIOTECNOLOGIA PAR ALA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
28: (2018)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
29: (2018)
APLICACION DE BIOTECNOLOGIAS PRA LA OBTENCION DE NUEVOS VINOS AROMATIZADOS A PARTIR DE VINIFERAS GAL
30: (2018)
APLICACION DE ULTRASONIDOS Y NO SACCHAROMYCES PARA LA ELABORACION Y CRIANZA DE VINOS TINTOS
31: (2018)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
32: (2019)
APPLICATIONS OF UHPH IN WINEMAKING
33: (2019)
ENOLOGICAL EVALUATION OF ONE SELECTED STRAIN OF HANSENIASPORA VINAE
34: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
35: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
36: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
37: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
38: (2019)
ESTRATEGIAS ECOLOGICAS Y TECNOLOGICAS PARA MEJORAR LA FRESCURA DE VINOS ESPAÑOLES
39: (2019)
FORMACION EN TRATAMIENTOS DE CONSERVACION MAS ADAPTADOS A LOS TIPOS DE ENVASES
40: (2019)
IPLGWBiotech: Luz pulsada para el control de microorganismos en uva. Efecto sobre nuevas biotecnologías de vinificación
Formación de Investigadores y Movilidad
6 Tesis Doctorales
1: (2009)
Estudio y optimización de la crianza sobre lías en vinos tintos: incidencia de la autolisis de levaduras
2: (2009)
Medidas de control de Brettanomyces/Dekkera en vinificación en la elaboración de vinos tintos
3: (2013)
UTILIZACIÓN DE BLOQUEADORES METABÓLICOS Y OPTIMIZACIÓN DE LAS CONDICIONES DE APLICACIÓN PARA LA REDUCCIÓN DEL GRADO ALCOHÓLICO EN VINOS ELABORADOS A PARTIR DE UVA PROCEDENTE DE ZONAS CÁLIDAS
4: (2014)
OPTIMIZACIÓN DE PARÁMETROS FERMENTATIVOS DE CALIDAD EN VINOS TINTOS DE ZONAS CÁLIDAS
5: (2018)
Use of non-Saccharomyces yeasts to enhance the quality of red wines
6: (2019)
Aplicación de ultrasonidos en la crianza sobre lías y envejecimiento de vinos tintos
Difusión de Resultados de Investigación
74 Artículos en revistas
1: (2007)
Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content
2: (2007)
Crianza sobre lías en vinos tintos
3: (2007)
Ecología y prevención de Brettanomyces/Dkkera durante la elaboración y crianza de vinos tintos
4: (2007)
Formation of the highly stable pyranoanthocyanins (vitisins A and B) in red wines by the addition of pyruvic acid and acetladehyde
5: (2007)
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
6: (2007)
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review
7: (2009)
A method for estimating Dekkera/Brettanomyces populations in wines
8: (2009)
Effect on the autolysis process and the colouring matter of several commercial preparations with b-glucanase action in red winemaking
9: (2009)
Factors affecting the hydroxycinnamate decarboxylase/vinylphenol reductase activity of dekkera/Brettanomyces: Application for Dekkera/Brettanomyces control in red winemaking
10: (2009)
Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts
11: (2009)
New genera of yeasts for over lees aging of red wine
12: (2011)
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
13: (2011)
Medidas para paliar los efectos de cambio climatico
14: (2011)
Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: inXuence on anthocyanin content and chromatic variables
15: (2011)
Selection of glycolytically inefficient yeasts for reducing the alcohol content of wines from hot regions
16: (2011)
The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines
17: (2012)
Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces: effect on both aromatic and chromatic quality of wine
18: (2012)
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
19: (2012)
Identifying yeats belonging to the Brettanomyces/Dekkera Genera through the use of the selective-differential media
20: (2012)
New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines
21: (2012)
New trends in yeast selection for winemaking
22: (2012)
Oenological versatility of Schizosaccharomyces spp.
23: (2012)
Physiological features of Schizosaccharomyces pombe of interest in the making of white wines
24: (2012)
Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions
25: (2013)
Effect of Saccharomyces strains on the quality of red wines aged on lees
26: (2013)
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
27: (2013)
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
28: (2013)
Schizosaccharomyces selective differential media
29: (2013)
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
30: (2014)
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
31: (2014)
Influence of sequential fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
32: (2014)
Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae
33: (2014)
Schizosaccharomyces isolation method
34: (2015)
Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality
35: (2015)
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
36: (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
37: (2015)
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality
38: (2015)
Wood impregnation of yeast lees for winemaking
39: (2016)
Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts
40: (2016)
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation
41: (2016)
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques
42: (2016)
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
43: (2016)
Towards the use of grapevine by-products for reducing the alcohol content of wines
44: (2016)
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
45: (2016)
Use of ultrasound treatment and non-Saccharomyces yeasts for accelerating ageing on lees in red wines
46: (2016)
Yeast influence on the formation of stable pigments in red winemaking
47: (2017)
Emerging preservation technologies in grapes for winemaking
48: (2017)
Pulsed Light Effect in Red Grape Quality and Fermentation
49: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
50: (2017)
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
51: (2018)
Application of ultrasound to improve lees ageing processes in red wines
52: (2018)
Application of ultrasound to improve lees ageing processes in red wines
53: (2018)
Biotechnology of Ice Wine Production
54: (2018)
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae
55: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts
56: (2018)
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
57: (2018)
Making natural sparkling wines with non-Saccharomyces yeasts
58: (2018)
MEGARA, the R=6000-20000 IFU and MOS of GTC
59: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
60: (2018)
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
61: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
62: (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
63: (2018)
Use of Ultra-High Pressure Homogenization processing in winemaking: Control of microbial populations in grape musts and effects in sensory quality
64: (2018)
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
65: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
66: (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
67: (2019)
Enological Repercussions of Non-Saccharomyces Species in Wine Biotechnology
68: (2019)
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
69: (2019)
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions
70: (2019)
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
71: (2019)
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
72: (2019)
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
73: (2019)
Use of Ultra High Pressure Homogenization to sterilize grape must
74: (2019)
Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers
13 Capítulos de libros
1: (2016)
Antimicrobial Packaging of Beverages. Chapter 21
2: (2016)
Influence of yeasts in wine color
3: (2016)
Nanotechnology and wine
4: (2016)
New biotechnologies for wine fermentation and ageing
5: (2017)
Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers
6: (2017)
Wine Spoilage Yeasts: Control Strategy
7: (2019)
Anthocyanins as Natural Pigments in Beverages
8: (2019)
Craft Beers: Current Situation and Future Trends.
9: (2019)
Dairy and Nondairy-Based Beverages as a Vehicle for Probiotics, Prebiotics, and Symbiotics: Alternatives to Health Versus Disease Binomial Approach Through Food
10: (2019)
Maceration and Fermentation: New Technologies to Increase Extraction
11: (2019)
New Trends in Aging on Lees
12: (2019)
Strategies to Improve the Freshness in Wines from Warm Areas
13: (2019)
Technology of Vermouth Wines
2 Conferencias invitadas en congresos
1: (2010)
Yeast selection: repercussions in pyranoanthocyanins formation and color stability
2: (2019)
Nanotechnology in Wine: Emerging technologies of fermentation
5 Libros
1: (2009)
Nuevas Tecnologías de Conservación de Alimentos
2: (2010)
Nuevas Tecnologías de Conservación de Alimentos
3: (2015)
Levaduras para vinificación en tinto
4: (2016)
Grape and wine biotechnology.
5: (2017)
Yeast - Industrial Applications
11 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)
El furfural como inhibidor metabólico para reducir el grado alcohólico en vinos.
4: (2011)
Furfural as a metabolic inhibitor for reducing the alcohol content of wines.
5: (2011)
Glycolytically inefficient yeast strains to reduce the alcohol content of wines
6: (2012)
Effect of Saccharomyces strains on the quality of red wines aged on lees
7: (2013)
Empleo de no-Saccharomyces para incrementar la formación de pigmentos piranoantociánicos durante la fermentación
8: (2013)
Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
9: (2013)
Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption
10: (2013)
Reduction of 4-ethylphenol contents in red wines using HCDC yeasts and cinnamyl esterases
11: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
37 Ponencia en Congresos
1: (2007)
Detección de Brettanomyces en vinos tintos mediante medios de cultivo selectivo-diferenciales
2: (2007)
Formation of vinylphenolic pyranoanthocyanins in red wines using selected yeast strains
3: (2007)
Levaduras no-Saccharomyces de adición exógena para crianza sobre lías
4: (2007)
Levaduras no-Saccharomyces en crianza sobre lías
5: (2007)
Medios selectivo-diferenciales en la detección y aislamiento de Brettanomyces/Dekkera
6: (2007)
Techniques for Brettanomyces inhibition in red wines
7: (2008)
DEKKERA /BRETTANOMYCES DETECTION IN RED WINES
8: (2008)
Innovación en la detección de Dekkera/Brettanomyces para vinos tintos
9: (2008)
Non-Saccharomyces selected yeast strains for over lees ageing
10: (2008)
Piranoantocianos vinilfenólicos en vinos tintos utilizando levaduras HCDC+.
11: (2008)
Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins
12: (2009)
Use of Saccharomyces no cerevisiae during mixed/sequential fermentations to reduce alcohol content and to improve sensorial profile
13: (2010)
Reducción de etilfenoles por formación de piranoantocianos vinilfenólicos
14: (2010)
REDUCTION OF 4-ETHYLPHENOL CONCENTRATION USING LYOPHILIZED YEAST BIOMASSES AS BIOADSORBENT: INFLUENCE ON THE ANTHOCYANIN CONTENTS AND CHROMATIC PARAMETERS
15: (2010)
Selección Saccharomyces cerevisiae con baja producción de etanol para control del grado alcohólico en zonas cálidas
16: (2010)
Selected yeast strains (Saccharomyces cerevisiae) with glycolytic inefficiency and metabolic inhibitors to reduce alcoholic degree in vines from warm regions
17: (2010)
Structural and regulatory analysis of quorum sensing in Rhizobium leguminosarum
18: (2012)
Balsamic honey vinegar elaboration using oak, chestnut, mulberry, cherry and ash chips
19: (2012)
INFLUENCE OF Saccharomyces STRAIN ON THE RELEASE OF POLYSACCHARIDES FROM YEAST CELL WALLS
20: (2012)
Use of metabolic blockers and non-Saccharomyces yeasts in sequential fermentation to reduce the alcohol content of wine
21: (2013)
Industrial scale application of the ageing-on-lees technique to improve the sensory quality of red wine
22: (2013)
New Schizosaccharomyces applications in red wines alcoholic fermentation
23: (2013)
New Schizosaccharomyces pombe applications in white winemaking
24: (2013)
Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases
25: (2013)
Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking
26: (2014)
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
27: (2014)
Processing of grapes by high hydrostatic pressure. Influence on wine quality
28: (2017)
Acceleration of ageing on lees in red wines by application of ultrasounds
29: (2017)
Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
30: (2017)
Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth
31: (2018)
Addition of sonicated yeast biomass for the acceleration of ageing on lees
32: (2018)
Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
33: (2018)
Use of fumaric acid to both improve acidity and inhibit malolactic fermentation in wines
34: (2019)
Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
35: (2019)
NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE WINES
36: (2019)
THE OENOLOGICAL INTEREST OF FUMARIC ACID: STOP MALOLACTIC FERMENTATION AND PRESERVE THE FRESHNESS OF WINES
37: (2019)
UHPH FOR CONTROLLING GRAPE MICROORGANISMS AND ITS REPERCUSSION IN THE SENSORY PROFILE OF WHITE WINES
Explotación de Resultados y Transferencia de Tecnología
6 Patentes
1: (2007)
Detección de Brettanomyces en vinos mediante medios selectivos asociados a HPLC/PDA
2: (2007)
Método de vinificación de vinos tintos
3: (2008)
Detección de Brettanomyces en vinos mediante medios selectivos asociados a HPLC/PDA
4: (2008)
Método de Vinificación de Vinos tintos
5: (2009)
Método de vinificación de vinos tintos
6: (2009)
Nuevo método de crianza sobre lías en vinos tintos
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