Publicaciones en colaboración con investigadores/as de Universidad de Castilla-La Mancha (35)

2024

  1. Could varieties genetically related to Tempranillo behave better than it under drought conditions?

    Scientia Horticulturae, Vol. 331

  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

2023

  1. Características enológicas de dos cultivares genéticamente relacionados: Tempranillo y Benedicto

    Enoviticultura, Núm. 81

  2. Comparación de las aptitudes enológicas de Moscatel de Grano Menudo, Moscatel Serrano y Airén

    La Semana vitivinícola, Núm. 3653, pp. 2037-2041

2022

  1. Transformar la calidad aromática de la uva mediante un tratamiento en campo es una realidad al alcance de las bodegas

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

2021

  1. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2-free red wines

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1143-1149

  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

  4. Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines

    LWT, Vol. 152

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

  3. Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 8, pp. 3401-3407

  4. Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines

    Journal of Agricultural and Food Chemistry, Vol. 68, Núm. 6, pp. 1707-1713

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. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

    Food research international (Ottawa, Ont.), Vol. 125, pp. 108594

  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