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Jaime Moreno García

Assistant Professor

Universidad de Córdoba

Spain

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Research Interests

Food Science

80%

Biochemistry

40%

Fermentation Science

80%

Metabolic Biology

50%

Yeast Biology

50%

Wine Studies

30%

Aroma Chemistry

30%

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Recent Grants

Grant: Close

Beca post-doctoral de la Fundación Kempe

Open Date: 2017-10-01

Close Date: 2019-10-01

Grant: Close

Formación de Profesorado Universitario (FPU)

Open Date: 2016-01-01

Close Date: 2017-01-01

Grant: Close

Fulbright Ampliación de Estudios

Open Date: 2015-01-01

Close Date: 2016-01-01

Grant: Close

Ayuda para la realización de estancias para la obtención de la mención internacional en el título de doctor

Open Date: 2014-01-01

Close Date: 2014-01-01

Grant: Close

UCO Global Summer

Open Date: 2012-01-01

Close Date: 2012-01-01

Articles22

Volatilome Analysis for Differentiating Terroir Expression: A Case Study of Three Wineries in a Limestone-Rich, Warm-Climate Region

Article Link

Year:

2025

Use of Wickerhamomyces anomalus Strains from Biologically Aged Wines to Improve the Sensorial Profile of Young White Wines

Article Link

Year:

2025

Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained with Saccharomyces or Non-Saccharomyces Yeast Strains

Article Link

Year:

2025

Long-term stored lyophilized methanogenic inocula to bioaugment biomethanation of problematic biomasses

Article Link

Year:

2025

Exploring the future of probiotics with innovations in delivery systems and market insights

Article Link

Year:

2025

The Effects of Flocculant Yeast or Spontaneous Fermentation Strategies Supplemented with an Organic Nitrogen-Rich Additive on the Volatilome and Organoleptic Profile of Wines from a Neutral Grape Variety

Article Link

Year:

2025

Analytical Differentiation of Wines from Three Terroirs Located in a Warm Winegrowing Area Based on Their Volatilome

Article Link

Year:

2025

Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging

Article Link

Year:

2024

Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties

Article Link

Year:

2024

Differentiation through E‐nose and GC‐FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods

Article Link

Year:

2024

Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must

Article Link

Year:

2024

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Article Link

Year:

2023

Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology

Article Link

Year:

2023

Chemometric Differentiation of White Wines from a Low-Aromatic Grape Obtained by Spontaneous Fermentation, Enriched with Non-Saccharomyces, or with a High-Glutathione-Producing Saccharomyces Yeast

Article Link

Year:

2023

Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation

Article Link

Year:

2022

Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing

Article Link

Year:

2022

Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat

Article Link

Year:

2022

Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation

Article Link

Year:

2022

Yeast immobilization systems for second‐generation ethanol production: actual trends and future perspectives

Article Link

Year:

2021

Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

Article Link

Year:

2021

Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

Article Link

Year:

2021

Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production

Article Link

Year:

2021

Collaborators14

María del Carmen González

Instituto de Biología Funcional y Genómica

SPAIN

Alexandro Catini

University of Rome Tor Vergata

ITALY

María-Dolores Rey

Lecturer

Universidad de Córdoba

SPAIN

Carlos Orestes Martin Medina

Visiting Professor

Umea University

SWEDEN

Teresa García-Martínez

Universidad de Córdoba

SPAIN

Juan Moreno

Full Professor

Universidad de Córdoba

SPAIN

Juan C. Mauricio

Universidad de Córdoba

SPAIN

Corrado Di Natale

Full Professor

Università degli Studi di Roma La Sapienza

ITALY

Juan Jesús Román Camacho

Adjunct professor PhD

Universidad de Córdoba

SPAIN

Francisco Javier Ruiz Castilla

Profesor ayudante doctor

Universidad de Córdoba

SPAIN

Ioannis Fotidis

Assistant Professor

Ionian University

GREECE

Andrea Bellincontro

ITALY

Ramirez Alberto

Profesor Sustituto Interino

Universidad de Córdoba

SPAIN

Raquel Muñoz-Castells

Universidad de Córdoba

SPAIN

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