José Federico
Echávarri Granado
Investigador en el periodo 1992-2018
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 (6)
2016
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Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Food Chemistry, Vol. 213, Núm. 15, pp. 123-134
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Understanding quality judgements of red wines by experts: Effect of evaluation condition
Food Quality and Preference, Vol. 48, pp. 216-227
2013
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Effect of cluster thinning and prohexadione calcium applications on phenolic composition and sensory properties of red wines
Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 5, pp. 1124-1137
2012
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Diferencias en la composición química no volátil y percepción en boca del vino fermentado con co-inoculación de levaduras
Avances en microbiología de los alimentos
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Prohexadione-calcium as a regulator of vine growth. Effect on the physical-chemical characteristics of wine grapes.
Grapes: Cultivation, Varieties and Nutritional Uses, pp. 133-153
2011
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Pigment composition and color parameters of commercial Spanish red wine samples: linkage to quality perception
European Food Research and Technology, Vol. 232, Núm. 5, pp. 877-887