Publications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (6)

2019

  1. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324

2017

  1. Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

    Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101

2014

  1. Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

    Food Research International, Vol. 55, pp. 150-160

2010

  1. Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 211-220

  2. Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

    Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 92-101

  3. Volatile composition of toasted oak chips and staves and of red wine aged with them

    American Journal of Enology and Viticulture, Vol. 61, Núm. 2, pp. 157-165