María Pilar
Santamaría Aquilué
Argitalpenak (167) María Pilar Santamaría Aquilué argitalpenak
2024
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Plasma Activated Water for wine barrels disinfection
LWT, Vol. 198
2023
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Carbonic maceration vinification: A tool for wine alcohol reduction
Food Chemistry, Vol. 426
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Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration
Food Chemistry, Vol. 406
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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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Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)
BIO Web of Conferences
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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
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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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Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
Fermentation, Vol. 8, Núm. 7
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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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Forest material treatment by PAW
9th Central European Symposium on Plasma Chemistry (CESPC-9) joint with COST Action CA19110 Plasma Applications for Smart and Sustainable Agriculture (PlAgri)
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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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Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva
La Semana vitivinícola, Núm. 3603, pp. 1852-1857
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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