Javier Vicente

Javier Vicente
Complutense University of Madrid | UCM · Genetics Physiology and Microbiology

PhD Candidate

About

10
Publications
1,693
Reads
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83
Citations
Citations since 2016
10 Research Items
83 Citations
201620172018201920202021202201020304050
201620172018201920202021202201020304050
201620172018201920202021202201020304050
201620172018201920202021202201020304050
Additional affiliations
April 2017 - present
Complutense University of Madrid
Position
  • Researcher
Education
September 2018 - June 2019
Complutense University of Madrid
Field of study
  • Microbiology
September 2014 - June 2018
Complutense University of Madrid
Field of study
  • Biotechnology

Publications

Publications (10)
Article
Full-text available
Saccharomyces cerevisiae is a highly fermentative species able to complete the wine fermentation. However, the interaction with other non-Saccharomyces yeasts can determine the fermentation performance of S. cerevisiae. We have characterised three rare non-Saccharomyces yeasts (Cyberlindnera fabianii, Kazachstania unispora and Naganishia globosa),...
Article
Wine fermentations are dominated by Saccharomyces yeast. However, dozens of non-Saccharomyces yeast genera can be found in grape musts and in the early and intermediate stages of wine fermentation, where they co-exist with S. cerevisiae. The diversity of non-Saccharomyces species is determinant for the sensorial attributes of the resulting wines, b...
Article
Full-text available
Climate change is generating several problems in wine technology. One of the main ones is lack of acidity and difficulties performing malolactic fermentation to stabilize wines before bottling. Among the different available acidity management technologies, such as direct acid addition, ion exchange resins, electro-membrane treatments, or vineyard m...
Article
Full-text available
The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the in...
Article
Full-text available
Deception Island is a geothermal location in Antarctica that presents active fumaroles, which confers unique characteristics to this habitat. Several studies about microbial communities in Antarctica have been carried out, nevertheless, Antarctic microbiota is still partially unknown. Here we present a multidisciplinary study about sediments obtain...
Article
Full-text available
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality....
Article
Brettanomyces bruxellensis is among the main spoilage yeasts in wine usually found in oak barrels. As routine, laboratories at wineries use selective-differential culture media to detect this yeast. Nevertheless, it is widely recognized that other microbial species can grow on these media, getting false positive signals. In this work, we have devel...
Article
Full-text available
Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Metschnikowia is one of the most investigated genera...
Article
Grapevine trunk diseases, caused by different fungal pathogens, are the most relevant group of diseases that affect vineyards, causing important economic losses. Quality control for sanitary purposes should be applied for different diseases in every stages of the plant development, from the nursery during propagation to the vineyard during grape pr...
Article
Full-text available
In winemaking processes, there is a current tendency to develop spontaneous fermentations taking advantage of the metabolic diversity of derived from the great microbial diversity present in grape musts. This enological practice enhances wine complexity, but undesirable consequences or deviations could appear on wine quality. Soil is a reservoir of...

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