Enología: Química, Tecnología Enológica y Análisis estadístico
EnoIUR
Universidad de Castilla-La Mancha
Ciudad Real, EspañaPublications in collaboration with researchers from Universidad de Castilla-La Mancha (40)
2024
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Use of the hyperspectral imaging to estimate the volatile composition of Tempranillo grape berries during ripening
Scientia Horticulturae, Vol. 337
2023
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Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6317-6329
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Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging
Journal of Agricultural and Food Chemistry, Vol. 71, Núm. 5, pp. 2616-2627
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Ultrasound and microwave techniques for assisting ageing on lees of red wines
Food Chemistry, Vol. 426
2022
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Machine Learning-Based Processing of Multispectral and RGB UAV Imagery for the Multitemporal Monitoring of Vineyard Water Status
Agronomy, Vol. 12, Núm. 9
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Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
Molecules, Vol. 27, Núm. 9
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Yield estimations in a vineyard based on high-resolution spatial imagery acquired by a UAV
Biosystems Engineering, Vol. 224, pp. 227-245
2021
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Assessment of vineyard water status by multispectral and rgb imagery obtained from an unmanned aerial vehicle
American Journal of Enology and Viticulture, Vol. 72, Núm. 4, pp. 285-297
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Microwave treatment of grapes: effect on the must and red wine polysaccharide composition
8th International Macrowine Conference on macromolecules and secondary metabolites of grapevine and wine – MACROWINE 2021 Virtual
2020
2019
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Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds
Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463
2017
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The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine
Food Research International, Vol. 99, pp. 328-335
2016
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Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
Food Chemistry, Vol. 197, pp. 1038-1045
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Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content
Food Chemistry, Vol. 197, pp. 132-140
2015
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Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea
Food Chemistry, Vol. 180, pp. 171-180
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Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation
Food Chemistry, Vol. 170, pp. 401-406
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Phenylalanine and urea foliar applications to grapevine: Effect on wine phenolic content
Food Chemistry, Vol. 180, pp. 55-63
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Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes
Fermentation Technology, Vol. 4, Núm. 1
2013
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Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Journal of Food Composition and Analysis, Vol. 32, Núm. 1, pp. 51-58
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Influence of oak barrel aging on the quality of red wines
Oak: Ecology, Types and Management, pp. 59-86