Instituto de la Vid y el Vino de CLM

2019

1. Discrimination ability of leaf and stem water potential at different times of the day through a meta-analysis in grapevine (Vitis vinifera L.)

   Agricultural Water Management, Vol. 221, pp. 202-210

2. Evaluation of glutathione content in white grape varieties

   Vitis - Journal of Grapevine Research, Vol. 58, pp. 21-24

3. First chemical and sensory characterization of Moribel and Tinto Fragoso wines using HPLC-DAD-ESI-MS/MS, GC-MS, and Napping® techniques: comparison with Tempranillo

   Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2108-2123

4. Flavanol glycoside content of grape seeds and skins of vitis vinifera varieties grown in Castilla-la Mancha, Spain

   Molecules, Vol. 24, Núm. 21

5. Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution

   Oeno One, Vol. 53, Núm. 3, pp. 531-547

6. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars

   Food Research International, Vol. 125

7. Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

   Food Chemistry, Vol. 275, pp. 397-406

8. Moribel y Tempranillo: variedades afines con personalidad distinta

   La Semana vitivinícola, Núm. 3541, pp. 484-490

9. Moribel y Tempranillo: variedades afines con personalidad distinta

   La Semana vitivinícola, Núm. 3557, pp. 1997-2002

10. Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

    Food research international (Ottawa, Ont.), Vol. 125, pp. 108594

11. Oenological potential of extracts from winery and cooperage by-products in combination with colloidal silver as natural substitutes to sulphur dioxide

    Food Chemistry, Vol. 276, pp. 485-493

12. Perfil aromático y sensorial de vinos ‘Moscatel de Grano Menudo’ y ‘Malvasía Aromática’

    Enoviticultura, Núm. 60

13. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

    Food Chemistry, Vol. 295, pp. 350-360

14. Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

    Food Chemistry, Vol. 272, pp. 462-470

15. Systematic study of hydroxyl radical production in white wines as a function of chemical composition

    Food Chemistry, Vol. 288, pp. 377-385