Publications in collaboration with researchers from Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja (18)

2013

  1. Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods

    Applied Microbiology and Biotechnology, Vol. 97, Núm. 15, pp. 6931-6941

2008

  1. Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations.

    European Food Research and Technology, Vol. 227, Núm. 5, pp. 1563-1567

  2. The occurrence of fungi, yeast and bacteria in the air of a Spanish winery during vintage

    International Journal of Food Microbiology, Vol. 125, Núm. 2, pp. 141-145

2007

  1. Levadura Zymaflore RjA

    Cuaderno de campo, Núm. 38, pp. 37-39

2000

  1. Characterization of oenological strains of Saccharomyces cerevisiae using cellular fatty acid and mtDNA restriction polymorphism analysis.

    Sciences des Aliments, Vol. 20, Núm. 3, pp. 321-330

  2. Yeast hulls: effect on spontaneous fermentation in different vinification conditions

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 34, Núm. 3, pp. 131-135

1999

  1. Ecology of spontaneous fermentation in one winery during five consecutive years

    Letters in Applied Microbiology., Vol. 29, Núm. 6, pp. 411-415

  2. The infiuence of enological practices on the selection ofwild yeast strains in spontaneous fermentation

    American Journal of Enology and Viticulture, Vol. 50, Núm. 2, pp. 219-224