Lucía González Arenzana-rekin lankidetzan egindako argitalpenak (75)

2023

  1. Carbonic maceration vinification: A tool for wine alcohol reduction

    Food Chemistry, Vol. 426

  2. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    Congreso Mundial de la Viña y el Vino: 44th World Congress of Vine and Wine: Book of Abstracts

  3. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

  4. Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

    European Food Research and Technology, Vol. 249, Núm. 2, pp. 273-282

2022

  1. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

    Fermentation, Vol. 8, Núm. 7

  2. Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

    Fermentation, Vol. 8, Núm. 1

2021

  1. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3603, pp. 1852-1857

  2. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3605, pp. 2036-2040

  3. Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity

    Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812

  4. Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja

    Fermentation, Vol. 7, Núm. 3

2020

  1. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3563, pp. 356-360

  2. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3581, pp. 2023-2026

  3. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1

  4. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

    Food Chemistry, Vol. 319

  5. Nitrogen sources added to must: Effect on the fermentations and on the tempranillo red wine quality

    Fermentation, Vol. 6, Núm. 3

2019

  1. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

    Advances in Grape and Wine Biotechnology

  2. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

    Food Bioscience, Vol. 27, pp. 54-59

  3. Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines

    Frontiers in Microbiology, Vol. 10, Núm. APR

  4. Foliar application of nitrogenous compounds and elicitors to Tempranillo grapevines: Microbiological implications

    Spanish journal of agricultural research, Vol. 17, Núm. 2

  5. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

    Innovative Food Science and Emerging Technologies