Ana Rosa
Gutiérrez Viguera
CATEDRÁTICA DE UNIVERSIDAD
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 (46)
2023
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Carbonic maceration vinification: A tool for wine alcohol reduction
Food Chemistry, Vol. 426
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Development and Validation of a New Method for Detecting Acetic Bacteria in Wine
Foods, Vol. 12, Núm. 20
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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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Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration
Foods, Vol. 12, Núm. 14
2022
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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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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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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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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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Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?
Advances in Grape and Wine Biotechnology
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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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Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity
Frontiers in Microbiology, Vol. 9, Núm. FEB
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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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Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages
European Food Research and Technology, Vol. 243, Núm. 5, pp. 827-834
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Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)
Journal of Applied Microbiology, Vol. 122, Núm. 2, pp. 378-388