Publicaciones en las que colabora con Sergio Gómez Alonso (18)

2024

  1. Distinctive Role of Yeast Strain on Aromatic Profile of Wines Made from Minority Grape Cultivars: Chemical and Sensory Characterization of Aroma Components

    New Advances in Saccharomyces (IntechOpen), pp. 79-100

  2. Seed and skin-derived flavanols in red wine: a study of Syrah, Marselan, and Tannat cultivars

    European Food Research and Technology, Vol. 250, Núm. 3, pp. 845-857

2021

  1. Empleo de la técnica “Check All That Apply (CATA)” para valorar el perfil sensorial de vinos blancos elaborados con cuatro variedades de uva identificadas recientemente en Castilla-La Mancha

    Enología del siglo XXI, Núm. 5, pp. 16-22

  2. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.)

    Journal of Food Composition and Analysis, Vol. 102

2020

  1. Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS

    Food Research International, Vol. 130

  2. Comprehensive chemical and sensory assessment of wines made from white grapes of vitis vinifera cultivars albillo dorado and montonera del casar: a comparative study with airén

    Foods, Vol. 9, Núm. 9

  3. Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)

    European Food Research and Technology, Vol. 246, Núm. 6, pp. 1153-1165

  4. Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 54, Núm. 3, pp. 497-511

  5. Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay

    OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 54, Núm. 1, pp. 27-36

2019

  1. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2108-2123

  2. Moribel y Tempranillo: variedades afines con personalidad distinta

    La Semana vitivinícola, Núm. 3541, pp. 484-490

  3. Moribel y Tempranillo: variedades afines con personalidad distinta

    La Semana vitivinícola, Núm. 3557, pp. 1997-2002

  4. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

    Food Chemistry, Vol. 295, pp. 350-360

  5. Systematic study of hydroxyl radical production in white wines as a function of chemical composition

    Food Chemistry, Vol. 288, pp. 377-385

2018

  1. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 22, pp. 5556-5562

2017

  1. Caracterización de cinco genotipos relictos de vid, localizados en CLM

    La Semana vitivinícola, Núm. 3509, pp. 2187-2190

  2. Caracterización de cinco genotipos relictos de vid, localizados en CLM

    La Semana vitivinícola, Núm. 3507, pp. 1999-2002

2015

  1. Cultivos mixtos de "Saccharomyces cerevisiae": implantación y calidad de los vinos obtenidos

    Enología 2.015: innovación vitivinícola