Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (71)

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

2022

  1. 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. 3605, pp. 2036-2040

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

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

2020

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

    Food Chemistry, Vol. 319

2019

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

    Advances in Grape and Wine Biotechnology

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

    Innovative Food Science and Emerging Technologies

2018

  1. Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine

    Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 1823-1831

  2. Effects of a combination of elicitation and precursor feeding on grape amino acid composition through foliar applications to Garnacha vineyard

    Food Chemistry, Vol. 244, pp. 159-163

  3. Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity

    Frontiers in Microbiology, Vol. 9, Núm. FEB

  4. Methyl jasmonate treatment to increase grape and wine phenolic content in Tempranillo and Graciano varieties during two growing seasons

    Scientia Horticulturae, Vol. 240, pp. 378-386

  5. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts

    Food Research International, Vol. 112, pp. 17-24

  6. Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

    Journal of Applied Microbiology

2017

  1. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages

    European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834

  2. Effects on grape amino acid concentration through foliar application of three different elicitors

    Food Research International, Vol. 99, pp. 688-692

  3. Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content

    Food Chemistry, Vol. 237, pp. 416-422

  4. Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition

    Journal of the Science of Food and Agriculture

  5. Evaluation of Grenache, Graciano and Tempranillo grape stilbene content after field applications of elicitors and nitrogen compounds

    Journal of the Science of Food and Agriculture

  6. Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)

    Journal of Applied Microbiology, Vol. 122, Núm. 2, pp. 378-388