Publicacions

MJ Torija, N Rozès, M Poblet, JM Guillamón, A Mas: Yeast population dinamics in spontaneous fermentations: Comparison between two different wine producing areas over a period of three years. Anton van Leeuwenhoek International Journal of General Microbiology, 79, 345-352, 2001

J Llauradó, N Rozés, R Bobet, A Mas, M Constantí: Low temperature alcoholic fermentations in high sugar concentration grapemusts. Journal of Food Science, 67, 268-273, 2002

G Beltran, MJ Torija, M Novo, N Ferrer, M Poblet, JM Guillamon, N Rozes, A Mas: Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Systematic and Applied Microbiology 25, 287-293, 2002.

MJ Torija, N Rozès, M Poblet, JM Guillamón, A Mas: Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae. International Journal of Food Microbiology, 80, 47-53, 2002.

MJ Torija, G Beltran, M Novo, M Poblet, N Rozès, JM Guillamón, A Mas: Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae. Food Microbiology, 20, 255-258, 2003

MJ Torija, G Beltran, M Novo, M Poblet, N Rozès, A Mas, JM Guillamón: Effect of the organic acids and nitrogen source over the alcoholic fermentation. Study of their buffering capacity. Journal of Agriculture and Food Chemistry. 51: 916-922, 2003

MJ Torija, G Beltran, M Novo, M Poblet, JM Guillamón, A Mas, N Rozès: Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. International Journal of Food Microbiology, 85: 127-136, 2003.

M Novo, G Beltran, MJ Torija, M Poblet, N Rozès, JM Guillamón, A Mas: Changes in wine yeast storage carbohydrates levels during preadaptation, rehydration and low temperature fermentations. International Journal of Food Microbiology,86: 153-161, 2003.

G Beltran, M Novo, N Rozès, A Mas, JM Guillamón Nitrogen Catabolite Repression in Saccharomyces cerevisiae during wine fermentations. FEMS Yeast Research, 4, 625-632, 2004

JM Guillamón, Hierro, N., A González, A Mas: New PCR-based methods for yeast identification. Journal of Applied Microbiology, 97, 792-801; 2004.

M Novo, G Beltran, N Rozès, JM Guillamón, A Mas: Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast. Applied Microbiology and Biotechnology, 66: 560-566, 2005.

G Beltran, B. Esteve-Zarzoso, N Rozès, A Mas, JM Guillamón Influence of the timing of nitrogen additions during wine fermentations on the fermentation kinetics and nitrogen consumption. Journal of Agriculture and Food Chemistry 53: 996-1002. 2005

JM Llauradó, N Rozès, M Constantí, A Mas: Study of some Saccharomyces cerevisiae strains for wine-making after pre-adaptation at low temperatures. Journal of Agriculture and Food Chemistry 53: 1003-1011. 2005

N Hierro, A González, A Mas, JM Guillamón: Diversity and evolution of Non-Saccharomyces yeast populations during wine fermentations: Effect of grape ripeness and cold maceration. FEMS Yeast Research, 6, 102-111; 2006.

N. Hierro, B. Esteve-Zarzoso, A. González, A. Mas, Jose M. Guillamón. Real-time quantitative PCR (QPCR) and reverse 1 transcription-QPCR (RT- QPCR) for the detection and enumeration of total yeasts in wine. Applied and Environmental Microbiology, 72, 7148-7155, 2006.

G. Beltran, M. Novo, V. Leberre, S. Sokol, D. Labourdette, J.M. Guillamón, A. Mas, J. François, N. Rozès. Integration of transcriptomic and metabolomic analyses for understanding the global responses of low temperature winemaking fermentations. FEMS Yeast Research, 6, 1167-1183, 2006.

M. Novo, G. Beltran, N. Rozès, J.M. Guillamón, S. Sokol, V. Leberre, J. François, A. Mas. Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation. FEMS Yeast Research, 7, 304-316, 2007.

G Beltran, N Rozès, A Mas, JM Guillamón. Effect of low temperature fermentation on yeast nitrogen metabolism. World Journal of Microbiology and Biotechnology, 23, 809-815, 2007.

N Hierro, B Esteve-Zarzoso, A Mas, JM Guillamón. Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR (QPCR). The effect of the fermentation temperature. FEMS Yeast Research, 7, 1340-1349, 2007.

G Beltran, M. Novo, JM Guillamón, A Mas, N Rozès. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. International Journal of Food Microbiology, 121, 169-177, 2008.