Publications (157) Publications de Ana Rosa Gutiérrez Viguera

2023

  1. Carbonic maceration vinification: A tool for wine alcohol reduction

    Food Chemistry, Vol. 426

  2. Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration

    Food Chemistry, Vol. 406

  3. Development and Validation of a New Method for Detecting Acetic Bacteria in Wine

    Foods, Vol. 12, Núm. 20

  4. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

  5. 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

  6. Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration

    Foods, Vol. 12, Núm. 14

2022

  1. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

    Fermentation, Vol. 8, Núm. 7

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

    Fermentation, Vol. 8, Núm. 1

  3. 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

  4. Influence of microbial population on the characteristics of carbonic maceration wines

    LWT, Vol. 166

  5. 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

  6. PAW decontamination for materials used in beverage industry

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

  7. 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. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3603, pp. 1852-1857

  2. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3605, pp. 2036-2040

  3. Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity

    Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812

  4. Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja

    Fermentation, Vol. 7, Núm. 3

2020

  1. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3563, pp. 356-360

  2. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3581, pp. 2023-2026

  3. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1