Jaime Moreno García

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Assistant Professor

Universidad de Córdoba

Spain

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About

Jaime Moreno García is an Assistant Professor at Universidad de Córdoba, Spain. His research areas include the application of innovative delivery systems in probiotics, the analysis of wine volatilomes, and the use of microbial biocapsules in fermentation. Recent publications highlight his work on differentiating terroir expression in wines and improving sensor profiles through various fermentation strategies.

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

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Collaborators (14)

María del Carmen González

Instituto de Biología Funcional y Genómica

SPAIN

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Alexandro Catini

University of Rome Tor Vergata

ITALY

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María-Dolores Rey

Lecturer

Universidad de Córdoba

SPAIN

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Carlos Orestes Martin Medina

Visiting Professor

Umea University

SWEDEN

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Teresa García-Martínez

Universidad de Córdoba

SPAIN

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Juan Moreno

Full Professor

Universidad de Córdoba

SPAIN

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Juan C. Mauricio

Universidad de Córdoba

SPAIN

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Corrado Di Natale

Full Professor

Università degli Studi di Roma La Sapienza

ITALY

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Juan Jesús Román Camacho

Adjunct professor PhD

Universidad de Córdoba

SPAIN

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Francisco Javier Ruiz Castilla

Profesor ayudante doctor

Universidad de Córdoba

SPAIN

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Ioannis Fotidis

Assistant Professor

Ionian University

GREECE

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Andrea Bellincontro

ITALY

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Ramirez Alberto

Profesor Sustituto Interino

Universidad de Córdoba

SPAIN

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Raquel Muñoz-Castells

Universidad de Córdoba

SPAIN

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Jaime Moreno García

Research Interests

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About

Recent Grants

Articles (22)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation

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

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

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

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

Collaborators (14)

María del Carmen González

Alexandro Catini

María-Dolores Rey

Carlos Orestes Martin Medina

Teresa García-Martínez

Juan Moreno

Juan C. Mauricio

Corrado Di Natale

Juan Jesús Román Camacho

Francisco Javier Ruiz Castilla

Ioannis Fotidis

Andrea Bellincontro

Ramirez Alberto

Raquel Muñoz-Castells

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