Publikationen (139) Publikationen, an denen Forscher/innen teilgenommen haben

2023

  1. Acolchados orgánicos como alternativa ecológica para controlar las malas hierbas en el viñedo

    La Semana vitivinícola, Núm. 3651, pp. 1797-1800

  2. Búsqueda de material vegetal vitícola con capacidad de adaptación al cambio climático

    Vida rural, Núm. 528, pp. 34-38

  3. Carbonic maceration vinification: A tool for wine alcohol reduction

    Food Chemistry, Vol. 426

  4. Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration

    Food Chemistry, Vol. 406

  5. Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola

    Encuentros multidisciplinares, Vol. 25, Núm. 75

  6. Desarrollo de un servicio de viticultura de precisión para la monitorización del viñedo

    Vida rural, Núm. 535, pp. 50-53

  7. Development and Validation of a New Method for Detecting Acetic Bacteria in Wine

    Foods, Vol. 12, Núm. 20

  8. Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines

    Foods, Vol. 12, Núm. 6

  9. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    Congreso Mundial de la Viña y el Vino: 44th World Congress of Vine and Wine: Book of Abstracts

  10. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

  11. Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

    European Food Research and Technology, Vol. 249, Núm. 2, pp. 273-282

  12. The organic mulches in vineyards exerted an influence on spontaneous weed cover and plant biodiversity

    European Journal of Agronomy, Vol. 151

  13. Wine corks decontamination using plasma activated water

    Current Research in Food Science, Vol. 7

  14. Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration

    Foods, Vol. 12, Núm. 14

2022

  1. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

    Fermentation, Vol. 8, Núm. 7

  2. Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

    Fermentation, Vol. 8, Núm. 1

  3. Evaluación de la aplicación de etefón sobre la maduración y la calidad de la uva de "Tempranillo Blanco"

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

  4. Forest material treatment by PAW

    9th Central European Symposium on Plasma Chemistry (CESPC-9) joint with COST Action CA19110 Plasma Applications for Smart and Sustainable Agriculture (PlAgri)

  5. How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo

    Australian Journal of Grape and Wine Research, Vol. 2022, pp. 1-16