![Foto de Gonzalo L.](/img/nophoto.png)
Gonzalo L.
Alonso Díaz Marta
Publicaciones en las que colabora con Gonzalo L. Alonso Díaz Marta (7)
2019
-
Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds
Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463
2014
-
Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols
Food Research International, Vol. 55, pp. 150-160
2013
-
Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines
Food Chemistry, Vol. 138, Núm. 2-3, pp. 956-965
-
Lavandin hydrolat applications to Petit Verdot vineyards and their impact on their wine aroma compounds
Food Research International, Vol. 53, Núm. 1, pp. 391-402
2012
-
Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape
XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010)
-
Effect of an oak extract applied to 'Verdejo' vineyard on grape composition
Acta Horticulturae, Vol. 931, pp. 339-344
2011
-
Effect of oak extract application to Verdejo grapevines on grape and wine aroma
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3253-3263