Universidad de Burgos-ko ikertzaileekin lankidetzan egindako argitalpenak (24)

2017

  1. Potencial de variedades de uva blanca y tinta de Castilla y León para la elaboración de vinos espumosos naturales

    Reuniones del grupo de trabajo de experimentación en viticultura y enología

2015

  1. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

    LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 32-41

  2. Grape variety, aging on lees and aging in bottle after disgorging. Influence on volatile composition and foamability of sparkling wines

    LWT - Food Science and Technology, Vol. 61, Núm. 1, pp. 47-55

  3. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 23, pp. 5670-5681

2013

  1. Glycosyl residue composition and polysaccharide families in natural Spanish sparkling wines: the role of grape variety and time of aging in presence and absence of yeast lees

    8th In Vino Analytica Scientia Symposium (IVAS 2013). Analytical Chemistry for Wine, Brandy and Spirits. Reims del 2 al 5 de julio de 2013

2012

  1. Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

    LWT - Food Science and Technology, Vol. 48, Núm. 1, pp. 1-8

  2. Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 28, pp. 7050-7063

2011

  1. Sugar reduction in white and red musts with nanofiltration membranes

    Desalination and Water Treatment, Vol. 27, Núm. 1-3, pp. 167-174

  2. Wine consumption habits and consumer preferences between wines aged in barrels or with chips

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 5, pp. 943-949

2010

  1. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

    LWT - Food Science and Technology, Vol. 43, Núm. 10, pp. 1533-1541

  2. Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines

    Separation and Purification Technology, Vol. 76, Núm. 2, pp. 158-170

2009

  1. Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 24, pp. 11498-11509

  2. The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

    Journal of Food Composition and Analysis, Vol. 22, Núm. 3, pp. 204-211

2008

  1. Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

    Food Chemistry, Vol. 111, Núm. 4, pp. 1004-1011

  2. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

    European Food Research and Technology, Vol. 226, Núm. 6, pp. 1485-1493

  3. Importance of chip selection and elaboration process on the aromatic composition of finished wines

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 13, pp. 5102-5111

2007

  1. Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

    Food Chemistry, Vol. 101, Núm. 3, pp. 881-893

2006

  1. Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

    Food Chemistry, Vol. 96, Núm. 2, pp. 197-208

  2. Relationships among colorimetric parameters of rosé wines evaluated by different methods

    Journal of Wine Research, Vol. 17, Núm. 1, pp. 35-43

2005

  1. Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

    European Food Research and Technology, Vol. 220, Núm. 5-6, pp. 597-606