Publicaciones en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (39)

2024

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

    Molecules, Vol. 28, Núm. 18

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)

2021

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

    Macrowine 2021 virtual

  2. 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. 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

  2. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 291-303

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

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

  5. Influencia de la composición química en las propiedades espumantes de vinos blancos y rosados

    ENEO, Técnicas, Equipos y Productos para la Enología, pp. 44-49

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

2015

  1. Changes of volatile compounds during the ageing on lees of red sparkling wines elaborated by the champenoise method

    9th In Vino Analytica Scientia Symposium (IVAS 2015). Analytical Chemistry for Wine, Brandy and Spirits. Mezzocorona (In) Italy 14-17 July 2015