Centro de investigación
Instituto de la Vid y el Vino de CLM
Artículos (8) Publicaciones en las que ha participado algún/a investigador/a
2018
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Chemical and sensory characterization of the aroma of ‘Chardonnay’ musts fermented with different nitrogen sources
Ciência e técnica vitivinícola, Vol. 33, Núm. 2, pp. 116-124
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Comparison between the phenolic composition of petit verdot wines elaborated at different maceration/fermentation temperatures
International Journal of Food Properties, Vol. 21, Núm. 1, pp. 996-1007
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Efecto de la adición y tipo de nutrientes en fermentación alcohólica sobre el perfil aromático de vinos chardonnay
Enoviticultura, Núm. 50, pp. 22-27
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Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine
Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 1823-1831
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Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel
European Food Research and Technology, Vol. 244, Núm. 2, pp. 245-258
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Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in la Mancha Region
Journal of Food Quality, Vol. 2018
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Situación actual de las enfermedades de madera en Castilla-La Mancha
Vida rural, Núm. 444, pp. 44-47
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Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 22, pp. 5556-5562