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. El aroma de los vinos blancos de la variedad Chelva: caracterización química y sensorial

   Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

3. Estudio comparativo del perfil químico de aroma de vinos de la variedad moscatel grano menudo y malvasía aromática de Castilla-La Mancha

   Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

4. Evaluation of glutathione content in white grape varieties

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

5. 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

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

   Molecules, Vol. 24, Núm. 21

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

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

8. Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition

   BIO Web of Conferences

9. 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

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

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

11. Moribel y Tempranillo: variedades afines con personalidad distinta

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

12. Moribel y Tempranillo: variedades afines con personalidad distinta

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

13. 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

14. 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

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

    Enoviticultura, Núm. 60

16. 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

17. 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

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

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