Publicaciones (10) Publicaciones en las que ha participado algún/a investigador/a

2018

  1. 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

  2. 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

  3. Control of Brettanomyces and acetic acid bacteria in wine with a kaolin silvercomplex

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  4. Editorial: Microorganisms for a sustainable viticulture and winemaking

    Frontiers in Microbiology

  5. Efecto de la adición y tipo de nutrientes en fermentación alcohólica sobre el perfil aromático de vinos chardonnay

    Enoviticultura, Núm. 50, pp. 22-27

  6. 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

  7. 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

  8. Sensory Characterization of Wines Obtained by Blending Cencibel Grapes and Minority Grape Varieties Cultivated in la Mancha Region

    Journal of Food Quality, Vol. 2018

  9. Situación actual de las enfermedades de madera en Castilla-La Mancha

    Vida rural, Núm. 444, pp. 44-47

  10. Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

    Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 22, pp. 5556-5562