María del Patrocinio
Garijo Jiménez
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (39)
2023
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Carbonic maceration vinification: A tool for wine alcohol reduction
Food Chemistry, Vol. 426
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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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Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
Foods, Vol. 12, Núm. 14
2022
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Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines
Fermentation, Vol. 8, Núm. 1
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Influence of microbial population on the characteristics of carbonic maceration wines
LWT, Vol. 166
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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
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Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva
La Semana vitivinícola, Núm. 3605, pp. 2036-2040
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Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity
Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812
2020
2019
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Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
Advances in Grape and Wine Biotechnology
2018
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Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts
Food Research International, Vol. 112, pp. 17-24
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Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
Journal of Applied Microbiology
2017
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Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages
European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834
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Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)
Journal of Applied Microbiology, Vol. 122, Núm. 2, pp. 378-388
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Phenylalanine and urea foliar application: Effect on grape and must microbiota
International Journal of Food Microbiology, Vol. 245, pp. 88-97
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Screening of enzymatic activities within different enological non-Saccharomyces yeasts
Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1555-1564
2015
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Factores implicados en la alteración de los vinos tintos por levaduras "Brettanomyces"
Enología 2.015: innovación vitivinícola
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Inactivation of "Brettanomyces bruxellensis" by high hydrostatic pressure technology
Avances en microbiología
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Influence of oak origin and ageing conditions on wine spoilage by Brettanomyces yeasts
Food Chemistry, Vol. 54, pp. 176-180
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La aplicación foliar de metil jasmonato mejora la composición fenólica de la uva y del vino
Enología 2.015: innovación vitivinícola