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