Publications by the researcher in collaboration with María del Patrocinio Garijo Jiménez (81)
2022
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Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 6163-6168
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Influence of microbial population on the characteristics of carbonic maceration wines
LWT, Vol. 166
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Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines
Fermentation, Vol. 8, Núm. 1
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Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
Fermentation, Vol. 8, Núm. 7
2021
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Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja
Fermentation, Vol. 7, Núm. 3
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Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity
Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812
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Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva
La Semana vitivinícola, Núm. 3603, pp. 1852-1857
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Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva
La Semana vitivinícola, Núm. 3605, pp. 2036-2040
2020
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Nitrogen sources added to must: Effect on the fermentations and on the tempranillo red wine quality
Fermentation, Vol. 6, Núm. 3
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Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
Food Chemistry, Vol. 319
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Do non-Saccharomyces yeasts work equally with three different red grape varieties?
Fermentation, Vol. 6, Núm. 1
2019
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Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
Advances in Grape and Wine Biotechnology
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Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines
Frontiers in Microbiology, Vol. 10, Núm. APR
2018
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Microorganisms involved in unconventional alterations of wines during theirconservation
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Interaction between yeasts in mixed non-Saccharomyces inocula
Abstracts Book: International Congress on Grapevine and Wine Sciences
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Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección
La Semana vitivinícola, Núm. 3515, pp. 389-393
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Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección
La Semana vitivinícola, Núm. 3533, pp. 2227-2230
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Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4517-4526
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Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino
La Semana vitivinícola, Núm. 3531, pp. 1989-1992
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Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino
La Semana vitivinícola, Núm. 3533, pp. 2185-2188