Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (39)

2023

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

    Food Chemistry, Vol. 426

  2. 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

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

    Foods, Vol. 12, Núm. 14

2022

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

    Fermentation, Vol. 8, Núm. 1

  2. Influence of microbial population on the characteristics of carbonic maceration wines

    LWT, Vol. 166

  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. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3605, pp. 2036-2040

  2. Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity

    Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812

2020

  1. 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

2018

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

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

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

    Journal of Applied Microbiology

2017

  1. 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

  2. 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

  3. Phenylalanine and urea foliar application: Effect on grape and must microbiota

    International Journal of Food Microbiology, Vol. 245, pp. 88-97

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

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

2015

  1. Factores implicados en la alteración de los vinos tintos por levaduras "Brettanomyces"

    Enología 2.015: innovación vitivinícola

  2. Inactivation of "Brettanomyces bruxellensis" by high hydrostatic pressure technology

    Avances en microbiología

  3. Influence of oak origin and ageing conditions on wine spoilage by Brettanomyces yeasts

    Food Chemistry, Vol. 54, pp. 176-180

  4. La aplicación foliar de metil jasmonato mejora la composición fenólica de la uva y del vino

    Enología 2.015: innovación vitivinícola