Publicaciones en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (71)

2024

  1. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

  2. Capítulo 12. Efecto en el vino del oxígeno recibido en el embotellado

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 223-235

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

    European Food Research and Technology

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

    Beverages, Vol. 10, Núm. 1

2023

  1. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182

2022

  1. Variability of the essential oil composition of cultivated populations of Salvia lavandulifolia Vahl

    Crop Science, Vol. 62, Núm. 2, pp. 744-752

  2. 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. Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition

    Food Chemistry, Vol. 327

2018

  1. Efecto de diferentes prácticas enológicas en la composición volátil de vinos tintos espumosos elaborados a partir de la variedad tempranillo

    Nuevas aportaciones a la investigación vitivinícola actual. Libro de comunicaciones del XIV Congreso Nacional de Investigación Enológica

  2. Effect of carbonic maceration and pectolytic enzymes on the polyphenolic composition and foam parameters of red base and sparkling wines

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  3. Evaluación agronómica de 16 poblaciones de mejorana española

    IX Congreso de Mejora Genética de Plantas: Murcia 2018 (Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario), pp. 410-413

  4. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 291-303

2017

  1. Amino acids and biogenic amines in sparkling wines: the role of grape variety , time and type of aging

    Wine Active Compounds 2017

  2. Analysis of polyphenolic composition in red sparkling wines elaborated following different treatments and in two maturity degree

    Wine Active Compounds 2017

  3. Effect of different winemaking techniques on the amino acids compounds in red sparkling wines

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

  4. Foam characteristics and volatile composition of red sparkling wines from Tempranillo grape variety

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

  5. Influencia de la composición química en las propiedades espumantes de vinos blancos y rosados

    ENEO, Técnicas, Equipos y Productos para la Enología, pp. 44-49

2016

  1. Effect of the winemaking technology on the phenolic compounds, foam parameters in sparkling wines from Tempranillo

    Macrowine 2016 Abstracts

  2. Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

    Macrowine 2016 Abstracts