Publicacións en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (87)

2024

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

    Enoviticultura, Núm. 86

  2. Influence of Quercus alba oak geographical origin on the colour characteristics and phenolic composition of Tempranillo wines

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1587-1609

  3. Perfil aromático de vinos de tempranillo con crianza en barricas de Quercus petraea en función del tostado y grano empleado

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

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

    Food Chemistry, Vol. 430

  5. The Influence of Quercus alba Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines

    Molecules, Vol. 29, Núm. 18, pp. 4432

2023

  1. Bending effect on tempranillo red wine aged in quercus petraea barrels

    44º Congreso Mundial de la Viña y del Vino: Book of abstracts: "Vitivinicultura y las Tecnologías de la Información"

  2. 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

  3. Effect of foliar application of methyl jasmonate and urea on polysaccharide composition of grapes and wines

    Congreso Mundial de la Viña y del Vino (OIV 2023) (5-9 de junio 2023, España, Cádiz/Jerez): Book of Abstracts

  4. 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

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

    Molecules, Vol. 28, Núm. 18

  6. 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

  7. Influence of quercus alba barrel origin on the phenolic composition of wines according to the initial wine phenolic composition

    Congreso Mundial de la Viña y del Vino (OIV 2023) (5-9 de junio 2023, España, Cádiz/Jerez): Book of Abstracts

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

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

  9. 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)

  10. 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).

  11. Toasting and grain effect on Tempranillo red wine aged in Quercus petraea barrels

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

  12. Ultrasound and microwave techniques for assisting ageing on lees of red wines

    Food Chemistry, Vol. 426

  13. Use of polysaccharide extracts from winemaking by-products as fining agents to modulate the volatile composition of white wines

    Congreso Mundial de la Viña y del Vino (OIV 2023) (5-9 de junio 2023, España, Cádiz/Jerez): Book of Abstracts

  14. Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA

    LWT, Vol. 173

2022

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

    Food Research International, Vol. 157