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Morata A.Corresponding AuthorBañuelos M.a.AuthorDel Fresno JmAuthorEscott CAuthorGonzalez CAuthorLoira I.AuthorSuárez-Lepe J.a.Author

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June 20, 2022
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries

Publicated to:Critical Reviews In Food Science And Nutrition. 63 (31): 10899-10927 - 2023-01-01 63(31), DOI: 10.1080/10408398.2022.2083574

Authors: Morata, A; Arroyo, T; Banuelos, M A; Blanco, P; Briones, A; Cantoral, J M; Castrillo, D; Cordero-Bueso, G; del Fresno, J M; Escott, C; Escribano-Viana, R; Fernandez-Gonzalez, M; Ferrer, S; Garcia, M; Gonzalez, C; Gutierrez, A R; Loira, I; Malfeito-Ferreira, M; Martinez, A; Pardo, I; Ramirez, M; Ruiz-Munoz, M; Santamaria, P; Suarez-Lepe, J A; Vilela, A; Capozzi, V

Affiliations

CSIC-CAR-UR - Instituto de Ciencias de la Vid y del Vino (ICVV) - Author
Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL) - Author
Estn Viticultura & Enoloxia Galicia EVEGA AGACAL, Leiro, Ourense, Spain - Author
Finca Experimental El Encín - Author
IMIDRA, Dept Invest Agroalimentaria, Finca El Encin, Madrid, Spain - Author
Inst Super Agron, Linking Landscape Environm Agr & Food Res Ctr LEA, Dept Recursos Nat Ambiente & Terr DRAT, Lisbon, Portugal - Author
Instituto Superior de Agronomia, Universidade de Lisboa - Author
Istituto di Scienze delle Produzioni Alimentari - Author
Natl Res Council CNR Italy, Inst Sci Food Prod, CS DAT, Foggia, Italy - Author
Univ Cadiz, Fac Ciencias Mar & Ambient, Dept Biomed Biotecnol & Salud Publ, Lab Microbiol, Cadiz, Spain - Author
Univ Castilla La Mancha, Fac Ciencias & Tecnol Quim, Tecnol Alimentos, Ciudad Real, Spain - Author
Univ Extremadura, Fac Ciencias, Dept Ciencias Biomed, Edificio Antiguo Rectorado, Badajoz, Spain - Author
Univ La Rioja, CSIC, Gobierno La Rioja, Finca La Grajera,Inst Ciencias Vid & Vino, Logrono, Spain - Author
Univ Politecn Madrid, ETSIAAB, EnotecUPM, Madrid, Spain - Author
Univ Tras Os Montes & Alto Douro UTAD, Chem Res Ctr, Sch Life & Environm Sci ECVA, CQ VR, Vila Real, Portugal - Author
Univ Valencia, Inst Biotecnol & Biomed BioTecMed, ENOLAB, Valencia, Spain - Author
Universidad de Cádiz - Author
Universidad de Castilla-La Mancha - Author
Universidad de Extremadura - Author
Universidad Politécnica de Madrid - Author
Universitat de València - Author
University of Trás-os-Montes and Alto Douro - Author
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Abstract

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas.

Keywords

alcoholic fermentationenzymatic-activitiesester formationgenetic-markerkiller yeastslachancealachancea-thermotoleransmetschnikowiamolecular characterizationred winesschizosaccharomycesschizosaccharomyces-pombetorulasporawine qualityBiotechnologyFermentationHanseniasporaLachanceaMetschnikowiaPortugalSaccharomyces cerevisiaeSchizosaccharomycesTorulasporaTorulaspora-delbrueckiiVitisWineWine quality

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Critical Reviews In Food Science And Nutrition 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 7/114, thus managing to position itself as a Q1 (Primer Cuartil), in the category Nutrition & Dietetics. Notably, the journal is positioned above the 90th percentile.

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: 2.25. 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 14, 2024)

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: 1.97 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 6.31 (source consulted: Dimensions Jul 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-07-17, the following number of citations:

  • WoS: 13
  • Scopus: 14
  • Europe PMC: 4
  • Google Scholar: 14

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 2025-07-17:

  • 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: 29.
  • 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: 36 (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: 13.35.
  • The number of mentions on the social network X (formerly Twitter): 5 (Altmetric).
  • The number of mentions in news outlets: 1 (Altmetric).

Leadership analysis of institutional authors

This work has been carried out with international collaboration, specifically with researchers from: Italy; Portugal.

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 (MORATA BARRADO, ANTONIO DIONISIO) .

the author responsible for correspondence tasks has been MORATA BARRADO, ANTONIO DIONISIO.