Publications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (5)

2014

  1. Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

    Food Chemistry, Vol. 143, pp. 66-76

  2. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

    Food Chemistry, Vol. 147, pp. 346-356

2012

  1. Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

    Analytica Chimica Acta, Vol. 732, pp. 83-90

2009

  1. Experiencias con roble español Q. pyrenaica (rebollo) en la crianza de vinos de Tempranillo

    Cuaderno de campo, Núm. 43, pp. 35-39

2008

  1. Effect of the seasoning method on the chemical composition of oak heartwood to cooperage

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 9, pp. 3089-3096