Publicaciones en las que colabora con Carmen Ancín Azpilicueta (16)

2005

  1. Percepçao do consumidor bem informado dos defeitos organolépticos do vinho provovados pela fermentaçao maloláctica sem controlo.

    Enovitis : Revista Técnica de Viticultura e Enología, Vol. 2, pp. 32-39

2004

  1. Percezione da parte di un consumatore ben informato dei difetti organolettici del vino provocati da una fermentazione malolattica incontrollata.

    Infowine: Internet Journal of Viticulture and Enology, Vol. 10

1999

  1. Acidos grasos en mostos garnacha: contenido y utilización durante la fermentación

    Grupos de Investigación Enológica. [III] Jornadas Científicas 97: actas de los Encuentros de Primavera de la Universiad de Cádiz en El Puerto de Santa María, 1997

  2. Diferencias en el metabolismo nitrogenado de las levaduras, en mostos garnacha con diferente grado de clarificación

    Grupos de Investigación Enológica. [III] Jornadas Científicas 97: actas de los Encuentros de Primavera de la Universiad de Cádiz en El Puerto de Santa María, 1997

1998

  1. Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print, Vol. 206, Núm. 2, pp. 143-147

  2. Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 1, pp. 42-48

  3. Sedimentation clarification of viura musts. Utilization of amino acids during fermentation

    Food Chemistry, Vol. 63, Núm. 2, pp. 191-197

1997

  1. Análisis estadístico de una encuesta realizada a usuarios de tapones de corcho en bodega.

    Cahier de Conjoncture - Institut Européen de Conjoncture Viti-Vinicole

  2. Influence of Prefermentation Clarification on Heavy Metal Lability in Garnacha Must and Rosé Wine Using Differential Pulse Anodic Stripping Voltammetry

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8, pp. 2843-2848

1996

  1. Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation

    Food Control, Vol. 7, Núm. 3, pp. 157-163

  2. Clarification by vacuum filtration of grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine

    American Journal of Enology and Viticulture, Vol. 47, Núm. 3, pp. 313-322

  3. Influence of Prefermentation Clarification on the Higher Alcohol Contents of Wines

    Food Chemistry, Vol. 55, Núm. 3, pp. 241-249

  4. Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

    Food Research International, Vol. 29, Núm. 8, pp. 763-770

  5. Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging

    Food Research International, Vol. 29, Núm. 3-4, pp. 345-353

1995

  1. Influence of Prefermentation Clarification on Nitrogenous Contents of Musts and Wines

    Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 2, pp. 476-482

1992

  1. Applications de l'analyse statistique a la deternúnation des parametres optimums du developpement de levures a sherry

    Office International de la Vigne et du Vin. Bulletin-Revue Internationale