Pedro Miguel Izquierdo Cañas-rekin lankidetzan egindako argitalpenak (72)

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

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

  3. Influencia de diferentes estrategias de fermentación maloláctica sobre la duración del proceso y la calidad de vinos Tempranillo

    La Semana vitivinícola, Núm. 3634, pp. 262-266

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. 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

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

    Journal of Food Composition and Analysis, Vol. 102

  4. 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

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

    LWT, Vol. 152

  6. ‘Marselan’ y ‘Cabernet Sauvignon’: dos cultivares cercanos que producen vinos de diferente perfil

    Enoviticultura, Núm. 70

2020

  1. Airén y Pedro Ximénez: vinos de diferente perfil sensorial

    La Semana vitivinícola, Núm. 3574, pp. 1350-1354

  2. Airén y Pedro Ximénez: vinos de diferente perfil sensorial

    La Semana vitivinícola, Núm. 3581, pp. 2062-2065

  3. Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

    Fermentation, Vol. 6, Núm. 1

  4. 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

  5. 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

  6. Enfermedades de madera de vid y estrategias de control

    Agricultura: Revista agropecuaria, Núm. 1040, pp. 56-60

  7. 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

  8. Perfil aromático y sensorial de los vinos albillo real y albillo dorado

    Enología del siglo XXI, Núm. 4, pp. 8-19

  9. 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