Centro de investigación
Instituto de la Vid y el Vino de CLM
Artículos (5) Publicaciones en las que ha participado algún/a investigador/a
2014
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Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation
European Food Research and Technology, Vol. 240, Núm. 3, pp. 609-618
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Estudio comparativo de la composición de vinos tintos elaborados a distintas temperaturas de fermentación / maceración
Enoviticultura, Núm. 29, pp. 6-13
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Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine
Food and Bioprocess Technology, Vol. 7, Núm. 5, pp. 1381-1392
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Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines
European Food Research and Technology, Vol. 239, Núm. 2, pp. 279-286
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Recovery, identification and relationships by microsatellite analysis of ancient grapevine cultivars from Castilla-La Mancha: the largest wine growing region in the world
Genetic Resources and Crop Evolution, Vol. 61, Núm. 3, pp. 625-637