Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria -ko ikertzaileekin lankidetzan egindako argitalpenak (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