Miriam
González Lázaro
DOCTORA
Zenaida
Guadalupe Mínguez
PROFESORA TITULAR DE UNIVERSIDAD
Zenaida Guadalupe Mínguez-rekin lankidetzan egindako argitalpenak (27)
2023
2020
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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
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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
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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
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Effect of the winemaking process on the volatile composition and aromatic profile of Maturana Blanca wines
Oeno 2019-In Vino Analytica Scientia 2019
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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
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Oenological Characterization of Albariño grape variety grown under different grapevine training systems
Oeno 2019-In Vino Analytica Scientia 2019
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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
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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
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Efecto de diferentes técnicas enológicas y madurez de la uva tempranillo en la composición volátil de vinos tintos espumosos
Eneo, pp. 54-57
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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
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Sensory properties of red sparkling wines elaborated by different oenological techniques
Abstracts Book: International Congress on Grapevine and Wine Sciences
2017
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Amino acids and biogenic amines in sparkling wines: the role of grape variety , time and type of aging
Wine Active Compounds 2017
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Analysis of polyphenolic composition in red sparkling wines elaborated following different treatments and in two maturity degree
Wine Active Compounds 2017
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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)
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Effect of fining and filtration on the polysaccharide and proanthocyanidin composition of red wines
4th WAC International Conference 2017 (Book of abstracts)
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Foam characteristics and volatile composition of red sparkling wines from Tempranillo grape variety
In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)
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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)