Publicaciones en colaboración con investigadores/as de Universidad de Castilla-La Mancha (69)

2024

  1. 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

  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. Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol

    LWT, Vol. 155

  2. Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels

    Oeno One, Vol. 56, Núm. 3, pp. 233-245

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. Effects of water stress on the phenolic compounds of ‘Merlot’ grapes in a semi-arid mediterranean climate

    Horticulturae, Vol. 7, Núm. 7

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

    Journal of Food Composition and Analysis, Vol. 102

  4. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

    Food chemistry, Vol. 355, pp. 129605

  5. 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

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

    LWT, Vol. 152

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. 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

  5. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

    Food Science and Nutrition, Vol. 8, Núm. 7, pp. 3442-3455

  6. 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, Vol. 54, Núm. 3, pp. 497-511

  7. 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

  8. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

    Food Chemistry, Vol. 311