Publicacions (36) Publicacions de RUBEN DEL BARRIO GALAN

2024

  1. Capítulo 11. Diagnóstico en bodegas de Castilla y León

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 171-222

  2. Capítulo 6. Trasiegos: aplicación de gases de inertizado para prevenir la incorporación de oxígeno al vino

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 105-117

  3. Capítulo 7. Retirada de oxígeno mediante borboteo de gases

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 119-129

  4. Chemo-sensory profile of white wines: importance of grape variety and aging technique

    European Food Research and Technology, Vol. 250, Núm. 7, pp. 1949-1958

  5. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

2023

  1. Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery

    Beverages, Vol. 9, Núm. 1

2022

  1. Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

    Applied Sciences (Switzerland), Vol. 12, Núm. 4

  2. The diversity of effects of yeast derivatives during sparkling wine aging

    Food Chemistry, Vol. 390

  3. Volatile composition of Spanish red wines: effect of origin and aging time

    European Food Research and Technology, Vol. 248, Núm. 7, pp. 1903-1916

2021

  1. Volatile and non-volatile characterization of white and rosé wines from different spanish protected designations of origin

    Beverages, Vol. 7, Núm. 3

2020

  1. Impact of berry size at harvest on red wine composition: a winemaker's approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 836-845

2019

  1. Aplicación de una levadura inactivada específica, desarrollada como alternativa a crianza sobre lías de vinos blancos: efecto sobre el contenido polisacarídico y fenólico, el color y la calidad sensorial

    Enoviticultura, Núm. 57, pp. 12-21

  2. Erratum: Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478 (Molecules (Basel, Switzerland) (2019) 24 8 PII: E2385)

    Molecules (Basel, Switzerland)

  3. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

    Food Research International, Vol. 119, pp. 554-563

2018

  1. Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

    Oeno One, Vol. 52, Núm. 4, pp. 1-14

  2. Effectiveness of fibers from "cabernet sauvignon" (vitis vinifera) pomace as fining agents for red wines

    Journal of Food Quality, Vol. 2018

  3. Evaluación de una levadura inactivada específica desarrollada como alternativa a las lías: efecto sobre el contenido polisacarídico y fenólico, el color y la astringencia

    Enoviticultura, Núm. 51, pp. 22-33

  4. Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region

    Food Research International, Vol. 106, pp. 729-735

2017

  1. Fitovid. Implementación de estrategias para la reducción del uso de fitosanitarios en viticultura

    Phytoma España: La revista profesional de sanidad vegetal, Núm. 294, pp. 58-59

  2. Great diversity among commercial inactive dry-yeast based products

    Food Chemistry, Vol. 219, pp. 282-289