Publicacions en col·laboració amb investigadors/es de Instituto Tecnológico Agrario de Castilla y León (51)

2024

  1. Aplicación de extractos de polisacáridos obtenidos de subproductos vinícolas en vinos blancos tras la fermentación alcohólica

    Enoviticultura, Núm. 86

  2. Extracción de polisacáridos del orujo mediante ultrasonidos de alta potencia. Estudio preliminar

    Congreso Nacional de Investigación Enológica (GIENOL 2024): Libro de resúmenes

  3. Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1985-1994

  4. Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines

    Food Chemistry, Vol. 430

2023

  1. Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties

    Molecules, Vol. 28, Núm. 19

  2. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

    Molecules, Vol. 28, Núm. 18

  3. Polysaccharide content of extracts obtained from unfermented skins from red varieties

    BIO Web of Conferences: 44th World Congress of Vine and Wine

  4. Preliminary study of extraction of polysaccharides from pomace by high powered ultrasonic combined with enzymes

    Proceedings of the II International Congress on Grapevine and Wine Sciences 2023 (2ICGWS)

  5. Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

    Proceedings of the II International Congress on Grapevine and Wine Sciences 2023 (2ICGWS).

2022

  1. Characterization of polysaccharide extracts recovered from different grape and winemaking products

    Food Research International, Vol. 157

  2. Effect Of Grape Polysaccharides On The VolatileComposition Of Red Wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  3. Influence Of Different Grape Polysaccharides On Phenolic Compounds And Colour Characteristics Of Tempranillo Red Wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  4. The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

    Molecules, Vol. 27, Núm. 15, pp. 1-15

2021

  1. Effect of grape polysaccharides on the volatile composition and aromatic profile of Viura wines

    Macrowine 2021 virtual

  2. Effect of the addition of polysaccharides extracted for grape pomace and must on sensory and chemical composition of white wines

    MACROWINE 2021-VIRTUAL

  3. Optimization of a method to extract polysaccharides from white grape pomace by-products

    Food Chemistry, Vol. 365

2020

  1. 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

  1. 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

  2. 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

2018

  1. Efecto de diferentes prácticas enológicas en la composición volátil de vinos tintos espumosos elaborados a partir de la variedad tempranillo

    Nuevas aportaciones a la investigación vitivinícola actual. Libro de comunicaciones del XIV Congreso Nacional de Investigación Enológica