Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (65)

2024

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

    European Food Research and Technology

  2. 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. 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

  2. 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

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

    Molecules, Vol. 28, Núm. 18

  4. 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

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

    Food Chemistry, Vol. 426

  6. 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

  2. Effect of Quercus Alba oak barrels from different forests on the polyphenolic composition of Tempranillo red wines

    In Vino Analytica Scientia 2022 (IVAS Metting)

  3. Effect of pre-fermentative strategies on the polysaccharide composition of must and white 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. 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

  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 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

  2. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

    Food Chemistry, Vol. 276, pp. 187-194

  3. 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

  4. 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. Caracterización enológica de los vinos obtenidos con variedades minoritarias tintas de las Islas Baleares: Fogoneu, Gorgollassa, Escursac,Callet Negrella, Esperó de Gall, Mancès de Tibus y Giro Negre

    III Jornadas del Grupo de Viticultura : Libro de actas: Palma, 28 y 29 de noviembre de 2018

  2. Influencia del riego y de la variedad de uva en la composición fenólica y en los parámetros de color de vinos tintos monovarietales de merlot y callet

    III Jornadas del Grupo de Viticultura : Libro de actas: Palma, 28 y 29 de noviembre de 2018