Lucía González Arenzana-rekin lankidetzan egindako argitalpenak (7)

2024

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

    LWT, Vol. 205

2023

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

    BIO Web of Conferences

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

    Foods, Vol. 12, Núm. 14

2022

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

    LWT, Vol. 166

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. Factores implicados en la alteración de vinos tintos por "Brettanomyces bruxellensis"

    Zubía, Núm. 29, pp. 177-194

2015

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

    Enología 2.015: innovación vitivinícola