Viticultura y Enologia (GIRVITEN)
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Universidad de La Rioja
Logroño, EspañaUniversidad de La Rioja-ko ikertzaileekin lankidetzan egindako argitalpenak (5)
2023
2019
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Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives
LWT, Vol. 101, pp. 395-403
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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
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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
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Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854