Miriam
González Lázaro
Researcher in the period 2013-2024
![Foto de Miriam](/img/uploaded/039762591223B7CE35AF848916885DD3.jpg)
![Foto de Instituto de Ciencias de la Vid y del Vino](/img/noimage_org.png)
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublications in collaboration with researchers from Instituto de Ciencias de la Vid y del Vino (24)
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 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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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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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
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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Inhibición por la nisina del crecimiento de las bacterias lácticas y la formación de biofilms en el contexto enológico
IX Reunión de la Red BAL
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Resistencia al etanol de bacterias lácticas enológicas; formación de biofilm y acción antimicrobiana de la nisina
XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013)
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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)
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Transcriptome analysis shows activation of the arginine deiminase pathway in Lactococcus lactis as a response to ethanol stress
International Journal of Food Microbiology, Vol. 257, pp. 41-48
2016
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Effect of the winemaking technology on the phenolic compounds, foam parameters in sparkling wines from Tempranillo
Macrowine 2016 Abstracts
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Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method
Macrowine 2016 Abstracts
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Study of the content of amino acids and biogenic amines in sparkling red wines
Macrowine 2016 Abstracts
2015
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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
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Efecto del grado de madurez de la uva y técnicas enológicas en la composición volátil de vinos tintos espumosos
Enología 2.015: innovación vitivinícola