Publications in collaboration with researchers from Instituto Tecnológico Agrario de Castilla y León (17)

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. 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

  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

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)

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

  2. Efecto del grado de madurez de la uva y técnicas enológicas en la composición volátil de vinos tintos espumosos

    Enología 2015: innovación vitivinícola. Gienol 2015. Grupos de investigación enológica

  3. Elaboración de vinos espumosos de calidad a partir de variedades tintas. Efecto de diferentes técnicas vitivinícolas en la composición polifenólica

    Enología 2.015: innovación vitivinícola

  4. Relación entre la composición polifenólica de los vinos espumosos y la formación de la espuma

    Congreso Latinoamericano Ingeniería y Ciencias Aplicadas. 15, 16 y 17 de abril de 2015. Rafael - Mendoza - Argentina

  5. Role of major wine constituents in the foam sensory properties of sparkling wines made from red grapes

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