Publicaciones en colaboración con investigadores/as de Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja (13)

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

2006

  1. Effect of the addition of inert cellulose substrates to grape must on Saccharomyces cerevisiae diversity and the evolution of alcoholic fermentation.

    Letters in Applied Microbiology., Vol. 42, Núm. 5, pp. 465-470

2004

  1. La adición de materia nitrogenada al mosto de uva

    Zubía, Núm. 16, pp. 83-92

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

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

1998

  1. Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja

    Vitis, Vol. 37, Núm. 3, pp. 139-142

1997

  1. Ecology of inoculated and spontaneous fermentations in Rioja (Spain) musts, examined by mitochondrial DNA restriction analysis

    International Journal of Food Microbiology, Vol. 36, Núm. 2, pp. 241-245

1996

  1. Changes in amino acids during the alcoholic fermentation of grape juice at different temperatures.

    Sciences des Aliments, Vol. 16, Núm. 5, pp. 529-535

1995

  1. Selección de levaduras vínicas en la Denominación de Origen Calificada Rioja

    Zubía, Núm. 7, pp. 103-111