Publications by the researcher in collaboration with Ana Gonzalo Diago (41)

2020

  1. Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines

    Oeno One, Vol. 54, Núm. 1, pp. 145-156

2019

  1. Empleo de bioprotección en la elaboración de vinos sin sulfuroso: influencia en la calidad química y sensorial de vinos tintos jóvenes

    Enoviticultura, Núm. 56, pp. 4-15

  2. Variedades minoritarias blancas de la D.O.Ca Rioja

    La Semana vitivinícola, Núm. 3539, pp. 358-365

  3. Variedades minoritarias blancas de la D.O.Ca. Rioja

    La Semana vitivinícola, Núm. 3557, pp. 1992-1996

2018

  1. Bioprotection as a tool to free additives winemaking: Effect on sensorial, anthocyanic and aromatic profile of young red wines

    LWT, Vol. 98, pp. 458-464

  2. Early leaf removal in white varieties: impact on the polyphenolic content ofwines

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  3. Grapevine-shoot stilbene extract as a preservative in white wine

    Food Packaging and Shelf Life, Vol. 18, pp. 164-172

  4. Study of the oxygen consumption rate of different wine polyphenol fractions

    Abstracts Book: International Congress on Grapevine and Wine Sciences

2017

  1. Características agronómicas y potencial enológico de las variedades de vid blancas autorizadas en la D.O.Ca Rioja

    Zubía, Núm. 29, pp. 67-82

  2. Contribución de las variedades minoritarias a la diferenciación de los vinos blancos de Rioja

    Enoviticultura, Núm. 47, pp. 4-13

  3. Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard

    LWT - Food Science and Technology, Vol. 75, pp. 147-154

  4. Envejecimiento de vinos en barricas y alternativos de roble

    Zubía, Núm. 29, pp. 155-176

  5. Phenolic compounds: Types, effects and research

    Phenolic Compounds: Types, Effects and Research, pp. 1-245

  6. Understanding the relationship between wine phenolic compounds and sensory properties: Bitterness and astringency

    Phenolic Compounds: Types, Effects and Research, pp. 29-56

2016

  1. Base química y sensorial de la astringencia y del sabor amargo

    ACE: Revista de enología, Núm. 153

  2. Deshojado precoz en Viura y Malvasía riojana

    Cuaderno de campo, Núm. 58, pp. 30-33

  3. Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

    Food Chemistry, Vol. 192, pp. 25-33

  4. Effect of vegetal ground cover crops on wine anthocyanin content

    Scientia Horticulturae, Vol. 211, pp. 384-390

  5. Experiencias sobre deshojado precoz en las variedades Viura y Malvasía riojana. Influencia sobre el rendimiento, la composición de la uva y la calidad del vino

    Enólogos, Núm. 104, pp. 40-48

  6. Grapevine-shoot stilbene extract as a preservative in red wine

    Food Chemistry, Vol. 197, pp. 1102-1111