Publications dans lesquelles il/elle collabore avec Rocío Escribano Viana (18)

2023

  1. 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

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

    BIO Web of Conferences

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. 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

2021

  1. Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja

    Fermentation, Vol. 7, Núm. 3

2020

  1. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1

  2. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

    Food Chemistry, Vol. 319

2019

  1. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

    Advances in Grape and Wine Biotechnology

  2. 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

  1. 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

  2. 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

  3. 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

  4. Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección

    La Semana vitivinícola, Núm. 3533, pp. 2227-2230

  5. Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección

    La Semana vitivinícola, Núm. 3515, pp. 389-393

  6. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts

    Food Research International, Vol. 112, pp. 17-24

  7. Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

    Journal of Applied Microbiology

2017

  1. Screening of enzymatic activities within different enological non-Saccharomyces yeasts

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1555-1564