Amparo Querol

Full Research Professor

Spanish National Research Council (CSIC)

Spain

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Amparo Querol is a Full Research Professor at the Spanish National Research Council (CSIC) in Spain. Her research primarily focuses on alcoholic fermentations, yeast metabolism, and the dynamics of Saccharomyces species. Recent publications include studies on energy-efficient fermentations, nitrogen metabolism in yeast, and metabolic pathways relevant to cold tolerance.

Amparo Querol

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Articles (17)

Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study

Temperature-Dependent Kinetic Modeling of Nitrogen-Limited Batch Fermentation by Yeast Species

Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species

An integrated multiphase dynamic genome-scale model explains batch fermentations led by species of the Saccharomyces genus

Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast

Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation

Understanding brewing trait inheritance in de novo Lager yeast hybrids

Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii

Understanding the role of GRE3 in the erythritol biosynthesis pathway in Saccharomyces uvarum and its implication in osmoregulation and redox homeostasis

A Dynamic Genome-Scale Model Identifies Metabolic Pathways Associated with Cold Tolerance in Saccharomyces kudriavzevii

Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism

Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols

Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties

The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging

Use of non-conventional yeasts to increase total acidity in the Cava base wines

A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of the Saccharomyces Genus in Fermentation

Collaborators (4)

ROMAIN MINEBOIS

Jose Guillamon

Vicente Ferreira

Eladio Barrio

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