Universidad de Castilla-La Mancha-ko ikertzaileekin lankidetzan egindako argitalpenak (35)

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