Vaquero, Cristian & Escott, Carlos. 2026. Non-Saccharomyces yeasts: co-inoculation strategies, nutritional competition and applications in fermented beverages. Trends in Food Science and Technology , 172.
Herrero, Pilar; Escott, Carlos; Suárez-Lepe, José Antonio & López, Carmen. 2026. Exploring microbial variation in Grenache vineyards of different ages: A case study from Ribera del Jiloca. OENO One , 60(1), 1-14.
Morata, Antonio; Escott, Carlos; et al. 2026. Iberian Peninsula as a model context for the application of emerging non-thermal technologies and microbial biotechnologies used in sustainable wine processing. Critical Reviews in Food Science and Nutrition , 66(1), 75-107.
Escott, Carlos; et al. 2025. Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces. LWT, 223.
del Fresno, Juan Manuel; Rodríguez, Yaiza; Soler, María; Escott, Carlos; et al. 2025. Use of non-Saccharomyces yeasts to modulate oenological parameters in Albillo Mayor white wines. European Food Research and Technology, 251(11).
Morata, Antonio; Escott, Carlos; et al. 2025. Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction. Food Bioscience, 25.
Mezquita, Jessica; Escott, Carlos; ... & Morata, Antonio. 2024. Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines. Oeno One, 58(1).
Vaquero, Cristian; Escott, Carlos; et al. 2024. Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of Lachancea thermotolerans and Metschnikowia pulcherrima in Tempranillo Must, Biomolecules, 14(12).
Escott, Carlos; Vaquero, Cristian; et al. 2024. Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2, Sustainable Food Technology, 2(2), 437-446.
Bendaali, Yasmina; Escott, Carlos; Vaquero, Cristian; González, Carmen & Morata, Antonio. 2024. Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages, International Journal of Gastronomy and Food Science, 37.
Bendaali, Yasmina; Vaquero, Cristian; Escott, Carlos; González, Carmen & Morata, Antonio. 2023. Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts, Beverages, 9(2).
Vaquero, Cristian; Escott, Carlos; et al. 2022. Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine, Food and Bioprocess Technology, 15(3), 620-634.
Vaquero, Cristian; Escott, Carlos; Heras, José María; Carrau; Francisco & Morata, Antonio. 2022. Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine, Food Research International, 161.
Escott, Carlos; Vaquero, Cristian; et al. 2022. Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes, European Food Research and Technology, 248(10), 2497-2507.
del Fresno, Juan Manuel; Escott, Carlos; et al. 2022. Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal, Fermentation, 8(11).
Escott, Carlos; Vaquero, Cristian; et al. 2022. Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines, Foods, 11(22).
Morata, Antonio; ...; Escott, Carlos; et al. 2022. Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries, Critical Reviews in Food Science and Nutrition, 63(31), 10899-10927.
del Fresno, Juan Manuel; Loira, Iris; Escott, Carlos; et al. 2021. Application of Hanseniaspora vineae yeast in the production of rosé wines from a blend of tempranillo and albillo grapes, Fermentation, 7(3).
Morata, Antonio; Escott, Carlos; et al. 2021. Emerging non‐thermal technologies for the extraction of grape anthocyanins, Antioxidants, 10(12).
Escott, Carlos; López, Carmen; Loira, Iris; et al. 2021. Improvement of must fermentation from late harvest cv. Tempranillo grapes treated with pulsed light, Foods, 10(6).
Morata, Antonio; Loira, Iris; González, Carmen; Escott, Carlos. 2021. Non-Saccharomyces as biotools to control the production of off-flavors in wines, Molecules, 26(15).
Gutiérrez, Natalia; López-de-Silanes, Leire; Escott, Carlos; et al. 2021. The effect of elicitors and canopy management in the chemical composition of Vitis vinifera red varieties in warm and hot areas in Spain, Agronomy, 11(6).
del Fresno, Juan Manuel; Escott, Carlos; et al. 2021. The impact of Hanseniaspora vineae fermentation and ageing on lees on the terpenic aromatic profile of white wines of the albillo variety, International Journal of Molecular Sciences, 22(4), 1-14.
Loira, Iris; Morata, Antonio; Escott, Carlos; et al. 2020. Applications of nanotechnology in the winemaking process, European Food Research and Technology, 246(8), 1533-1541.
Morata, Antonio; Escott, Carlos; et al. 2020. Contribution of non-Saccharomyces yeasts to wine freshness. A review, Biomolecules, 10(1).
Tsiakkas, Orestis; Escott, Carlos; et al. 2020. Determination of anthocyanin and volatile profile of wines from varieties Yiannoudi and Maratheftiko from the island of Cyprus, Beverages, 6(1), 1-13.
del Fresno, Juan Manuel; Morata, Antonio; Loira, Iris; Escott, Carlos & Suárez-Lepe, José Antonio. 2020. Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels, ACS Omega, 5(13), 7235-7243.
del Fresno, Juan Manuel; Escott, Carlos; et al. 2020. Impact of Hanseniaspora vineae in alcoholic fermentation and ageing on lees of high-quality whitewine, Fermentation, 6(3).
Santamera, Aitana; Escott, Carlos; et al. 2020. Pulsed light: Challenges of a non-thermal sanitation technology in the winemaking industry, Beverages, 6(3), 1-16.
Bañuelos, María Antonia; Loira, Iris; Guamis, Buenaventura; Escott, Carlos; et al. 2020. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality, Food Chemistry, 332.
Morata, Antonio; Loira, Iris; Escott, Carlos; et al. 2019. Applications of Metschnikowia pulcherrima in wine biotechnology, Fermentation, 5(3).
Morata, Antonio; Escott, Carlos; et al. 2019. Influence of Saccharomyces and non-Saccharomyces yeasts in the formation of pyranoanthocyanins and polymeric pigments during red wine making, Molecules, 24(24).
del Fresno, Juan Manuel; Morata, Antonio; Ricardo-da-Silva, Jorge; Escott, Carlos; et al. 2019. Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound, International Journal of Food Science and Technology, 54(9), 2690-2699.
del Fresno, Juan Manuel; Morata, Antonio; Escott, Carlos; et al. 2019. Sonication of yeast biomasses to improve the ageing on lees technique in red wines, Molecules, 24(3).
Callejo, María Jesús; García-Navas, Juan José; Alba, Raúl; Escott, Carlos; et al. 2019. Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers, European Food Research and Technology, 245(6), 1229-1238.
Escott, Carlos; et al. 2018. Effect of Lachancea thermotolerans on the formation of polymeric pigments during sequential fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae, Molecules, 23(9).
Escott, Carlos; et al. 2018. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts, Food Chemistry, 239, 975-983.
Escott, Carlos; et al. 2018. Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution, ACS Omega, 3(11), 15575-15581.
Chen, Kai; Escott, Carlos; et al. 2018. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines, Food Microbiology, 69, 51-63.
Escott, Carlos; et al. 2018. Zygosaccharomyces rouxii: Control strategies and applications in food and winemaking, Fermentation, 4(3).
Escott, Carlos; et al. 2017. Pulsed Light Effect in Red Grape Quality and Fermentation, Food and Bioprocess Technology, 10(8), 1540-1547.
del Fresno, Juan Manuel; Morata, Antonio; Loira, Iris; Bañuelos, María Antonia; Escott, Carlos; et al. 2017. Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality, European Food Research and Technology, 243(12), 2175-2185.
Escott, Carlos; Morata, Antonio; Loira, Iris; Tesfaye, Wendu & Suárez-Lepe, José Antonio. 2016. Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts. Journal of Applied Microbiology, 121(5), 1346-1356.
Bañuelos, María Antonia; Loira, Iris; Escott, Carlos; et al. 2016. Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation. Food and Bioprocess Technology, 9(10), 1769-1778.
Chen, Kai; Escott, Carlos; et al. 2016. The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine. Molecules, 21(11).
Escott, Carlos; Morata, Antonio; Loira, Iris & López, Carmen 2026. The use of pulsed light and ozone to facilitate the implantation of yeast starters, Wine Technology, 113-124.
López, Carmen; Escott, Carlos & Morata Antonio. 2026. Environmental management of a winery in a context of global warming, Red Wine Technology, 599-620.
Escott, Carlos; López Carmen & Morata, Antonio. 2024. Anthocyanins: Yeast’s Role in Natural Pigment Modification, Microbial Pigments: Applications in Food and Beverage Industry (CRC Press), pp. 199-215.
Morata, Antonio; Escott, Carlos; et al. 2024. Use of UHPH to Sterilize Grape Juices and to Facilitate the Implantation of Saccharomyces and Other Emerging Fermentation Biotechnologies in Wines, New Advances in Saccharomyces (IntechOpen), 101-113.
Escott, Carlos; Loira, Iris; Morata, Antonio. 2022. Pulsed Light for Grape and Wine Processing, Emerging food processing technologies (Humana Press), 133-143.
Morata, Antonio; Escott, Carlos; et al. 2022. pH Control and Aroma Improvement Using the Non-Saccharomyces Lachancea thermotolerans and Hanseniaspora spp. Yeasts to Improve Wine Freshness in Warm Areas, Grapes and Wine (IntechOpen).
Apellidos, Nombre. 2021. Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2, Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), 27-46.
del Fresno, Juan Manuel; Cardona, Mateo; Ossorio, Pablo; Loira, Iris; Escott, Carlos & Morata, Antonio. 2021. White must extraction methods, White Wine Technology (Elsevier), 39-47.
Loira, Iris; Escott, Carlos; et al. 2021. White must preservation by ultra-high pressure homogenization without SO2, White Wine Technology (Elsevier), 49-59.
Morata, Antonio; López, Carmen; Tesfaye, Wendu; González, Carmen & Escott, Carlos. 2019. Anthocyanins as Natural Pigments in Beverages, Value-added Ingredients and Enrichments of Beverages (WOODHEAD PUBL LTD), 383-428.
Morata, Antonio; Loira, Iris; del Fresno, Juan Manuel; Escott, Carlos; et al. 2019. Strategies to Improve the Freshness in Wines from Warm Areas, Advances in Grape and Wine Biotechnology (IntechOpen), 133-143.
Escott, Carlos; Loira, Iris; Morata, Antonio; Bañuelos, María Antonia & Suárez-Lepe, José Antonio. 2017. Wine Spoilage Yeasts: Control Strategy Yeast - Industrial Applications (IntechOpen), 1-300.
Morata, Antonio; González, Carmen; Loira, Iris & Escott, Carlos. 2024. New Advances in Saccharomyces ed. lit. IntechOpen.
Morata, Antonio; Loira, Iris; del Fresno, Juan Manuel; Bañuelos, María Antonia; Escott, Carlos; et al. 2024. Altas presiones hidrostáticas para acelerar la maceración, mejorar la implantación y reducir el SO2. ACE: Revista de enología, 201.
Morata, Antonio; Escott, Carlos & González, Carmen. 2023. Selección de levaduras para ala mejora de la acidez, control del pH, modulación de la expresión aromática y aumento del volumen en boca en vinos de zonas cálidas. Proyecto Freshwines, Enólogos, 141, 64-73.
Cluster microclimate, canopy management and its influence on the berry (size and composition) quality
BIO Web of Conferences
Improving the implantation of non-Saccharomyces yeasts in winemaking by UHPH processing
BIO Web of Conferences
Optical and AFM microscopy of grape juices treated with UHPH: Effects of microstructure and nanostructure
BIO Web of Conferences
Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines
BIO Web of Conferences
Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks
BIO Web of Conferences