Publicaciones (103) Publicaciones de Lucía González Arenzana

2024

  1. A descriptive study of the microbial populations following biocontrol against powdery mildew in vineyard

    Journal of Agriculture and Food Research, Vol. 18

  2. Plasma Activated Water for wine barrels disinfection

    LWT, Vol. 198

  3. Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study

    LWT, Vol. 205

2023

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

    Food Chemistry, Vol. 426

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

    Food Chemistry, Vol. 406

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

    Foods, Vol. 12, Núm. 20

  4. 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

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

    BIO Web of Conferences

  6. 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

  7. Wine corks decontamination using plasma activated water

    Current Research in Food Science, Vol. 7

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

    LWT, Vol. 166

  6. 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

  7. PAW decontamination for materials used in beverage industry

    36th EFFoST International Conference: Shaping the Production of Sustainable, Healthy Foods for the Future

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

    La Semana vitivinícola, Núm. 3603, pp. 1852-1857