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Analysis of institutional authors

Escott C.Corresponding AuthorDel Fresno JmAuthorLoira I.AuthorMorata A.AuthorSuárez-Lepe J.a.Author

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June 27, 2019
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Zygosaccharomyces rouxii: Control strategies and applications in food and winemaking

Publicated to: Fermentation. 4 (3): 69- - 2018-09-01 4(3), DOI: 10.3390/fermentation4030069

Authors:

Escott, C; del Fresno, JM; Loira, I; Morata, A; Suárez-Lepe, JA
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Affiliations

Enología, Enotecnia y Biotecnología Enológica. Universidad Politécnica de Madrid - Author
Univ Politecn Madrid, Chem & Food Technol Dept, Ave Complutense S-N, Madrid 28040, Spain - Author
Universidad Politécnica de Madrid - Author
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Abstract

© 2018 by the authors. The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO 2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non-Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may control this spoilage genus in the food industry.
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Keywords

High-ethanolNon-saccharomycesRe-fermentationSpoilage-controlWineZygosaccharomyces rouxii

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2026-04-05:

  • WoS: 41
  • Scopus: 47
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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 2026-04-05:

  • The use, from an academic perspective evidenced by the Altmetric agency indicator referring to aggregations made by the personal bibliographic manager Mendeley, gives us a total of: 146.
  • 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: 146 (PlumX).

With a more dissemination-oriented intent and targeting more general audiences, we can observe other more global scores such as:

  • The Total Score from Altmetric: 6.
  • The number of mentions on the social network X (formerly Twitter): 4 (Altmetric).

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.
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Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (ESCOTT PEREZ, CARLOS) and Last Author (SUAREZ LEPE, JOSE ANTONIO).

the author responsible for correspondence tasks has been ESCOTT PEREZ, CARLOS.

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