Carlos Escott

Has grant

Assistant Professor of Food Science and Technoloy

Universidad Complutense de Madrid

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Dr. Carlos Escott is an Assistant Professor of Food Science and Technology at Universidad Complutense de Madrid, Spain. His research focuses on the fermentation processes in winemaking, with particular emphasis on the use of ultra-high pressure homogenization, ozonation in grape sanitization, and the effects of different yeast strains on wine characteristics. Recent articles authored by Dr. Escott explore the physicochemical and sensory properties of grape juice and wine, contributing to innovations in the Spanish and Portuguese wine industries.

Recent Grants

Grant: Close

Fellowship for the internationalization of doctoral students

Open Date: 2017-09-01

Close Date: 2017-11-01

Grant: Close

Use of non-Saccharomyces yeast to enhance the quality of red wines

Open Date: 2015-10-01

Close Date: 2018-09-01

Articles (15)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

PORTUGAL

View details

M. CARMEN GONZALEZ CHAMORRO

Universidad Politécnica de Madrid

SPAIN

View details

Iris Loira

Universidad Politécnica de Madrid

SPAIN

View details

Cristian Vaquero

Profesor Ayudante Doctor

Universidad Pontificia Comillas

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Carlos Escott

Research Interests

Explore related searches

Contact this professor

About

Recent Grants

Articles (15)

Influence of ultra-high pressure homogenization (UHPH) in the fermentability of Tempranillo musts by Saccharomyces and non-Saccharomyces

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

Analysis of pyranoanthocyanins, polymeric pigments and colour parameters in Port wines

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO<sub>2</sub>

Physicochemical, antioxidant activity, and sensory properties of grape juice-herbs extract based isotonic beverages

Effect of Ultra-High Pressure Homogenisation (UHPH) on the Co-Inoculation of <i>Lachancea thermotolerans</i> and <i>Metschnikowia pulcherrima</i> in Tempranillo Must

Isotonic Drinks Based on Organic Grape Juice and Naturally Flavored with Herb and Spice Extracts

Wine yeast selection in the Iberian Peninsula: <i>Saccharomyces</i> and non-<i>Saccharomyces</i> as drivers of innovation in Spanish and Portuguese wine industries

Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines

Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal

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

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

Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO<sub>2</sub>: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

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

Collaborators (8)

Carmen López

Juan Manuel Del Fresno

Mónica Fernández-González

ANTONIO DIONISIO MORATA BARRADO

Victor Freitas

M. CARMEN GONZALEZ CHAMORRO

Iris Loira

Cristian Vaquero

Make your next move.