Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (13)

2023

  1. 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

2015

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

    Enología 2.015: innovación vitivinícola

2014

  1. Influence of Winery Age and Design on the Distribution of Airborne Molds in Three Rioja Wine Cellars

    American Journal of Enology and Viticulture, Vol. 65, Núm. 4, pp. 479-485

2013

  1. Comparison of culture media for the recovery of airborne yeast in wineries

    Letters in Applied Microbiology., Vol. 57, Núm. 3, pp. 241-248

  2. Papel del aire en la diseminación de microorganismos enológicos implicados en la calidad y sanidad del vino

    Zubía, Núm. 25, pp. 85-99

  3. Screening of yeast mycoflora in winery air samples and their risk of wine contamination

    Food Control, Vol. 34, Núm. 2, pp. 261-267

2012

  1. Analysis of airborne yeast in one winery over a period of one year

    Food Control, Vol. 30, Núm. 2, pp. 585-589

  2. Estudio comparativo de tres medios de cultivo utilizado para la recuperación de levaduras presentes en el aire

    Avances en microbiología de los alimentos

2011

  1. Factors of influence in the distribution of mold in the air in a wine cellar

    Journal of Food Science, Vol. 76, Núm. 3, pp. 169-174

  2. Presence of enological microorganisms in the grapes and the air of a vineyard during the ripening period

    European Food Research and Technology, Vol. 233, Núm. 2, pp. 359-365

2009

  1. Presence of lactic bacteria in the air of a winery during the vinification period.

    International Journal of Food Microbiology, Vol. 136, Núm. 1, pp. 142-146