Instituto de la Vid y el Vino de CLM

2016

1. Comprehensive study of the phenolic composition of the edible parts of jambolan fruit (Syzygium cumini (L.) Skeels)

   Food Research International, Vol. 82, pp. 1-13

2. Identification of fungal pathogens associated with grapevine trunk using fluorescent-labelled ribosomal DNA probe

   Archives of Phytopathology and Plant Protection, Vol. 49, Núm. 19-20, pp. 567-574

3. Influence of Grape Seeds and Stems on Wine Composition and Astringency

   Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 34, pp. 6555-6566

4. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

   OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 50, Núm. 4, pp. 169-181

5. Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

   Oeno One, Vol. 50, Núm. 4, pp. 169-181

6. Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

   Food Research International, Vol. 87, pp. 197-203

7. Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution

   Wine and viticulture journal, Núm. 4, pp. 39

8. Influencia de la fermentación maloláctica en barrica sobre la composición de los vinos tintos de crianza

   Enoviticultura, Núm. 39, pp. 8-13

9. Malolactic fermentation before or during wine aging in barrels

   LWT - Food Science and Technology, Vol. 66, pp. 468-474

10. Malotactic fermentation in barrels vs steel tanks

    Wine and viticulture journal, Núm. 5, pp. 25

11. Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content

    Food Chemistry, Vol. 199, pp. 822-827

12. Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors

    European Food Research and Technology, Vol. 242, Núm. 11, pp. 1913-1923

13. Situación actual de las enfermedades de madera de vid en plantas jóvenes

    Enoviticultura, Núm. 38, pp. 26-31

14. Técnica para aumentar la extracción de flavan-3-oles en la vinificación

    La Semana vitivinícola, Núm. 3485, pp. 2290-2293

15. Técnica para aumentar la extracción de flavan-3-oles en la vinificación

    La Semana vitivinícola, Núm. 3473, pp. 954-957

16. Verdoncho y Pardina: un caso de sinonimia

    La Semana vitivinícola, Núm. 3485, pp. 2174-2176

17. Verdoncho y Pardina: un caso de sinonimia

    La Semana vitivinícola, Núm. 3469, pp. 470-473