GESVIN
Gestión y Control de las Vinificaciones
Argitalpenak (143) Ikertzaileren baten partaidetza izan duten argitalpenak
2024
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Evaluation of the intra-varietal diversity of ‘Tempranillo Tinto’ clones prospected in the demarcated winemaking region of Rioja (Spain)
Scientia Horticulturae, Vol. 329
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Plasma Activated Water for wine barrels disinfection
LWT, Vol. 198
2023
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Acolchados orgánicos como alternativa ecológica para controlar las malas hierbas en el viñedo
La Semana vitivinícola, Núm. 3651, pp. 1797-1800
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Búsqueda de material vegetal vitícola con capacidad de adaptación al cambio climático
Vida rural, Núm. 528, pp. 34-38
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Carbonic maceration vinification: A tool for wine alcohol reduction
Food Chemistry, Vol. 426
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Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration
Food Chemistry, Vol. 406
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Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola
Encuentros multidisciplinares, Vol. 25, Núm. 75
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Desarrollo de un servicio de viticultura de precisión para la monitorización del viñedo
Vida rural, Núm. 535, pp. 50-53
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Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
Foods, Vol. 12, Núm. 20
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Dirección de obra
Manual para la redacción de proyectos de industrias agroalimentarias (Bellisco), pp. 533-552
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How organic mulches affect spontaneous weed vegetation and soil properties
IOBC - WPRS Meeting of the Working Group
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Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
Foods, Vol. 12, Núm. 6
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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
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Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
BIO Web of Conferences
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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
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Planos
Manual para la redacción de proyectos de industrias agroalimentarias (Bellisco), pp. 79-100
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The organic mulches in vineyards exerted an influence on spontaneous weed cover and plant biodiversity
European Journal of Agronomy, Vol. 151
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Wine corks decontamination using plasma activated water
Current Research in Food Science, Vol. 7
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Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
Foods, Vol. 12, Núm. 14
2022
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Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
Fermentation, Vol. 8, Núm. 7