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Analysis of institutional authors

Navascués EAuthorCalderón FAuthorBenito SCorresponding Author

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March 6, 2023
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Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

Publicated to: Fermentation. 9 (2): 165- - 2023-02-01 9(2), DOI: 10.3390/fermentation9020165

Authors:

Vicente, J; Kelanne, N; Navascués, E; Calderón, F; Santos, A; Marquina, D; Yang, BR; Benito, S
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Affiliations

Pago Carraovejas, SLU, Camino Carraovejas,S-N, Penafiel 47300, Spain - Author
Turun yliopisto - Author
Univ Complutense Madrid, Biol Fac, Physiol & Microbiol Dept, Unit Microbiol Genet, Ciudad Univ,S-N, Madrid 28040, Spain - Author
Univ Politecn Madrid, Dept Chem & Food Technol, Ciudad Univ,S-N, Madrid 28040, Spain - Author
Univ Turku, Dept Life Technol, Food Sci, FI-20014 Turku, Finland - Author
Universidad Complutense de Madrid - Author
Universidad Politécnica de Madrid - Author
Universidad Politécnica de Madrid , Pago de Carraovejas - Author
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Abstract

The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences. One of the most promising non-conventional approaches to wine fermentation is the combined use of deacidifying and acidifying yeasts. Lachancea thermotolerans shows several other properties besides lactic acid production; among them, high malic acid consumption is of great interest in the production of red wines for avoiding undesirable refermentations once bottled. The combination of a L. thermotolerans strain that is able to consume malic acid with a Schizosaccharomyces pombe strain helps to ensure malic acid elimination during alcoholic fermentation while increasing the final acidity by lactic acid production. To properly assess the influence of this alternative strategy, we developed combined fermentations between specific strains of L. thermotolerans and S. pombe under sequential inoculation. Both species showed a great performance under the studied conditions, influencing not only the acidity but also the aromatic compound profiles of the resulting wines. The new proposed biotechnological strategy reduced the final concentrations of ethanol, malic acid and succinic acid, while it increased the concentrations of lactic acid and esters.
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Keywords

alternative fermentation strategiesbiological acidity managementnon-saccharomycesvolatile compoundsAlternative fermentation strategiesBiological acidity managementNon-saccharomycesNon-saccharomyces yeastsVolatile compoundsWine

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Fermentation due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2023, it was in position 72/174, thus managing to position itself as a Q2 (Segundo Cuartil), in the category Biotechnology & Applied Microbiology. Notably, the journal is positioned en el Cuartil Q2 para la agencia Scopus (SJR) en la categoría Plant Science.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 2.73. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 13, 2025)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 2.25 (source consulted: FECYT Mar 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2026-04-26, the following number of citations:

  • WoS: 15
  • Scopus: 16
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Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2026-04-26:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 22 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: https://oa.upm.es/94007/

As a result of the publication of the work in the institutional repository, statistical usage data has been obtained that reflects its impact. In terms of dissemination, we can state that, as of

  • Views: 28
  • Downloads: 4
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Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Finland.

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: Last Author (BENITO SAEZ, SANTIAGO).

the author responsible for correspondence tasks has been BENITO SAEZ, SANTIAGO.

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