José Manuel Guillamón

Overview

Best Publications

• Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

  Ma Jesús Torija;Nicolas Rozès;Montse Poblet;José Manuel Guillamón

  457
  Citations

• Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

  José Manuel Guillamón;Josepa Sabaté;Eladio Barrio;Josep Cano

  452
  Citations

• Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

  Gemma Beltran;Maria Jesús Torija;Maite Novo;Noemí Ferrer

  328
  Citations

• Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

  Marı́a Jesús Torija;Gemma Beltran;Maite Novo;Montse Poblet

  313
  Citations

• Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years

  María Jesús Torija;Nicolas Rozès;Montse Poblet;José Manuel Guillamón

  302
  Citations

• Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA.

  Josepa Sabate;Josep Cano;Braulio Esteve-Zarzoso;Josè M. Guillamón

  297
  Citations

• Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces

  Z. Salvadó;F. N. Arroyo-López;J. M. Guillamón;G. Salazar

  284
  Citations

• Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

  Gemma Beltran;Maite Novo;José M. Guillamón;Albert Mas

  258
  Citations

• Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.

  Gemma Beltran;‡ Braulio Esteve-Zarzoso;Nicolas Rozès;and Albert Mas

  256
  Citations

• Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations

  Gemma Beltran;Maite Novo;Nicolas Rozès;Albert Mas

  235
  Citations

• Real-Time Quantitative PCR (QPCR) and Reverse Transcription-QPCR for Detection and Enumeration of Total Yeasts in Wine

  Núria Hierro;Braulio Esteve-Zarzoso;Ángel González;Albert Mas

  220
  Citations

• Identification of acetic acid bacteria by RFLP of PCR-amplified 16S rDNA and 16S-23S rDNA intergenic spacer

  A Ruiz;M Poblet;A Mas;J M Guillamón

  200
  Citations

• Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

  Imma Andorrà;María Berradre;Nicolás Rozès;Albert Mas

  183
  Citations

• Analysis of yeast populations during alcoholic fermentation in a newly established winery

  Magda Constantí;Montserrat Poblet;Lluís Arola;Albert Mas

  166
  Citations

• Effect of mixed culture fermentations on yeast populations and aroma profile

  Imma Andorrà;María Berradre;Albert Mas;Braulio Esteve-Zarzoso

  146
  Citations

• Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations.

  Gemma Beltran;Maite Novo;Véronique Leberre;Serguei Sokol

  143
  Citations

• Effect of oenological practices on microbial populations using culture-independent techniques

  Imma Andorrà;Sara Landi;Albert Mas;José M. Guillamón

  141
  Citations

• Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.

  Ángel González;Núria Hierro;Montse Poblet;Albert Mas

  137
  Citations

• Determination of viable wine yeast using DNA binding dyes and quantitative PCR.

  Imma Andorrà;Braulio Esteve-Zarzoso;José M. Guillamón;Albert Mas

  133
  Citations

• Diversity and evolution of non‐Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration

  Núria Hierro;Ángel González;Albert Mas;Jose M. Guillamón

  132
  Citations