María Pilar
Santamaría Aquilué
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (78)
2023
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Carbonic maceration vinification: A tool for wine alcohol reduction
Food Chemistry, Vol. 426
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Ciencia y tecnología en el mundo del vino: cómo afrontar los retos del sector vitivinícola
Encuentros multidisciplinares, Vol. 25, Núm. 75
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Desarrollo de un servicio de viticultura de precisión para la monitorización del viñedo
Vida rural, Núm. 535, pp. 50-53
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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
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Wine corks decontamination using plasma activated water
Current Research in Food Science, Vol. 7
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Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
Foods, Vol. 12, Núm. 14
2022
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Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines
Fermentation, Vol. 8, Núm. 1
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Evaluación de la aplicación de etefón sobre la maduración y la calidad de la uva de "Tempranillo Blanco"
IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña
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Influence of microbial population on the characteristics of carbonic maceration wines
LWT, Vol. 166
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Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 13, pp. 6163-6168
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Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries
Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 31, pp. 10899-10927
2021
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Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva
La Semana vitivinícola, Núm. 3605, pp. 2036-2040
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Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity
Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812
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Synergy between grape polyphenol extracts and antibiotics in inhibiting the growth of antibiotic multidrug resistant enterococci and enterobacteria
World Microbe Forum
2020
2019
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Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
Advances in Grape and Wine Biotechnology
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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
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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
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Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity
Frontiers in Microbiology, Vol. 9, Núm. FEB
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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