![Foto de Rocío](/img/uploaded/652D99056337D53BD05F91AD9C9D2D44.jpg)
Rocío
Escribano Viana
Publicacións (32) Publicacións de Rocío Escribano Viana
2024
2023
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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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Wine corks decontamination using plasma activated water
Current Research in Food Science, Vol. 7
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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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 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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PAW decontamination for materials used in beverage industry
36th EFFoST International Conference: Shaping the Production of Sustainable, Healthy Foods for the Future
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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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Application of atmospheric pressure cold plasma to sanitize oak wine barrels
LWT, Vol. 139
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Cold plasma at atmospheric pressure for eliminating Brettanomyces from oak wood
Enoforum Web Conference 2021
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Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja
Fermentation, Vol. 7, Núm. 3
2020
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Diversidad microbiana de vinos tintos deteriorados durante su conservación
La Semana vitivinícola, Núm. 3563, pp. 356-360
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Diversidad microbiana de vinos tintos deteriorados durante su conservación
La Semana vitivinícola, Núm. 3581, pp. 2023-2026
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Do non-Saccharomyces yeasts work equally with three different red grape varieties?
Fermentation, Vol. 6, Núm. 1
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Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
Food Chemistry, Vol. 319
2019
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Application of atmospheric pressure cold plasma to disinfect wine barrels
33rd EFFoST International Conference 2019 - EFFoST 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