Javier
Portu Reinares
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 (42)
2023
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Carbonic maceration vinification: A tool for wine alcohol reduction
Food Chemistry, Vol. 426
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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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Organic mulches slightly influence wine phenolic composition and sensorial properties
II International Congress on Grapevine and Wine Sciences
2022
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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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How Rootstocks Impact the Scion Vigour and Vine Performance of Vitis vinifera L. cv. Tempranillo
Australian Journal of Grape and Wine Research, Vol. 2022, pp. 1-16
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Influencia del factor edad del viñedo sobre la absorción mineral del cv. Tempranillo
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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Viniot: Viticultura de precisión para la transformación digital de Pymes
Tierras: Agricultura, Núm. 310, pp. 76-79
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
2020
2019
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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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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
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Methyl jasmonate: effect on proanthocyanidin content in Monastrell and Tempranillo grapes and wines
European Food Research and Technology, Vol. 244, Núm. 4, pp. 611-621
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Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts
Food Research International, Vol. 112, pp. 17-24
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Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
Journal of Applied Microbiology
2017
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Effects on grape amino acid concentration through foliar application of three different elicitors
Food Research International, Vol. 99, pp. 688-692
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Elicitation with methyl jasmonate supported by precursor feeding with phenylalanine: Effect on Garnacha grape phenolic content
Food Chemistry, Vol. 237, pp. 416-422
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Elicitor and nitrogen applications to Garnacha, Graciano and Tempranillo vines: Effect on grape amino acid composition
Journal of the Science of Food and Agriculture
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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