Publications dans lesquelles il/elle collabore avec Sergio Gómez Alonso (25)

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. The Effects of a Saccharomyces cerevisiae Strain Overexpressing the Endopolygalacturonase PGU1 Gene on the Aminoacidic, Volatile, and Phenolic Compositions of Cabernet Sauvignon Wines

    Fermentation, Vol. 10, Núm. 7

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

  3. Malolactic fermentation of tempranillo wines: Effects on chemical composition and sensory quality

    Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines (Nova Science Publishers, Inc.), pp. 53-77

2020

  1. 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

  2. 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

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. Flavanol glycoside content of grape seeds and skins of vitis vinifera varieties grown in Castilla-la Mancha, Spain

    Molecules, Vol. 24, Núm. 21

  3. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

    Food Research International, Vol. 125

  4. Moribel y Tempranillo: variedades afines con personalidad distinta

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

  5. Moribel y Tempranillo: variedades afines con personalidad distinta

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

  6. Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

    Food Chemistry, Vol. 276, pp. 485-493

  7. 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

2018

  1. Comparison between the phenolic composition of petit verdot wines elaborated at different maceration/fermentation temperatures

    International Journal of Food Properties, Vol. 21, Núm. 1, pp. 996-1007

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

2016

  1. Técnica para aumentar la extracción de flavan-3-oles en la vinificación

    La Semana vitivinícola, Núm. 3485, pp. 2290-2293

  2. Técnica para aumentar la extracción de flavan-3-oles en la vinificación

    La Semana vitivinícola, Núm. 3473, pp. 954-957

2015

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

    Enología 2.015: innovación vitivinícola