Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (14)

2023

  1. 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

  2. Wine corks decontamination using plasma activated water

    Current Research in Food Science, Vol. 7

2022

  1. Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

    Fermentation, Vol. 8, Núm. 1

  2. 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

  3. PAW decontamination for materials used in beverage industry

    36th EFFoST International Conference: Shaping the Production of Sustainable, Healthy Foods for the Future

  4. 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

  1. Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood

    Enoforum Web Conference 2021

2020

  1. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

    Food Chemistry, Vol. 319

2019

  1. Application of atmospheric pressure cold plasma to disinfect wine barrels

    33rd EFFoST International Conference 2019 - EFFoST 2019

  2. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

    Advances in Grape and Wine Biotechnology

2018

  1. Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity

    Frontiers in Microbiology, Vol. 9, Núm. FEB

  2. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non-Saccharomyces/Saccharomyces yeasts

    Food Research International, Vol. 112, pp. 17-24

  3. Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones

    Journal of Applied Microbiology

2017

  1. Screening of enzymatic activities within different enological non-Saccharomyces yeasts

    Journal of Food Science and Technology, Vol. 54, Núm. 6, pp. 1555-1564