Miriam González Lázaro-rekin lankidetzan egindako argitalpenak (25)

2023

  1. 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

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. Efecto de distintas técnicas enológicas sobre el contenido de aminoácidos y de aminas biógenas en vinos espumosos tintos

    La Semana vitivinícola, Núm. 3557, pp. 2061-2066

  2. 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

  3. Effect of the winemaking process on the volatile composition and aromatic profile of Maturana Blanca wines

    Oeno 2019-In Vino Analytica Scientia 2019

  4. 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

  5. Oenological Characterization of Albariño grape variety grown under different grapevine training systems

    Oeno 2019-In Vino Analytica Scientia 2019

  6. 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 técnicas enológicas y madurez de la uva tempranillo en la composición volátil de vinos tintos espumosos

    Eneo, pp. 54-57

  2. Effect of carbonic maceration and pectolytic enzymes on the polyphenolic composition and foam parameters of red base and sparkling wines

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  3. Sensory properties of red sparkling wines elaborated by different oenological techniques

    Abstracts Book: International Congress on Grapevine and Wine Sciences

2017

  1. Amino acids and biogenic amines in sparkling wines: the role of grape variety , time and type of aging

    Wine Active Compounds 2017

  2. Analysis of polyphenolic composition in red sparkling wines elaborated following different treatments and in two maturity degree

    Wine Active Compounds 2017

  3. Effect of different winemaking techniques on the amino acids compounds in red sparkling wines

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

  4. Effect of fining and filtration on the polysaccharide and proanthocyanidin composition of red wines

    4th WAC International Conference 2017 (Book of abstracts)

  5. Foam characteristics and volatile composition of red sparkling wines from Tempranillo grape variety

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

  6. Study of wine varietals from the Balearic Islands (Spain): analysis of wine colour, monomeric anthocyanins, proanthocyanidins and sensory analysis

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

2016

  1. Effect of the winemaking technology on the phenolic compounds, foam parameters in sparkling wines from Tempranillo

    Macrowine 2016 Abstracts

  2. Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

    Macrowine 2016 Abstracts

  3. Study of the content of amino acids and biogenic amines in sparkling red wines

    Macrowine 2016 Abstracts