Belén
Ayestarán Iturbe
CATEDRÁTICA DE UNIVERSIDAD
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 (78)
2024
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Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines
European Food Research and Technology
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Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines
Food Chemistry, Vol. 430
2023
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Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality
Nitrogen, Vol. 4, Núm. 3, pp. 263-278
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Foliar applications to vines of methyl jasmonate and nanoparticles doped with methyl jasmonate: impact on grape and wine polysaccharide composition
Oeno One, Vol. 57, Núm. 1, pp. 1-14
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Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
Molecules, Vol. 28, Núm. 18
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Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (Vitis vinifera cv. callet) in a mediterranean climate
Oeno One, Vol. 57, Núm. 1, pp. 217-233
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Polysaccharide content of extracts obtained from unfermented skins from red varieties
BIO Web of Conferences: 44th World Congress of Vine and Wine
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Ultrasound and microwave techniques for assisting ageing on lees of red wines
Food Chemistry, Vol. 426
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Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA
LWT, Vol. 173
2022
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Characterization of polysaccharide extracts recovered from different grape and winemaking products
Food Research International, Vol. 157
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Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines
In Vino Analytica Scientia 2022 (IVAS Metting)
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Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines
In Vino Analytica Scientia 2022 (IVAS Metting)
2021
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Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines
Macrowine 2021 virtual
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Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines
MACROWINE 2021-VIRTUAL
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Microwave treatment of grapes: effect on the must and red wine polysaccharide composition
8th International Macrowine Conference on macromolecules and secondary metabolites of grapevine and wine – MACROWINE 2021 Virtual
2020
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Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 6, pp. 2618-2629
2019
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Efecto de las distintas técnicas enológicas sobre el contenido de aminoácidos y de aminas biógenas en vinos espumosos tintos
La Semana vitivinícola, Núm. 3544, pp. 806-813
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Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Food Chemistry, Vol. 276, pp. 187-194
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Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters
Journal of the Science of Food and Agriculture
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Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines
European Food Research and Technology, Vol. 245, Núm. 5, pp. 1047-1059