Instituto de la Vid y el Vino de CLM

2021

1. Cultivar susceptibility to natural infections caused by fungal grapevine trunk pathogens in la mancha designation of origin (Spain)

   Plants, Vol. 10, Núm. 6

2. Effects of the pre-fermentative addition of chitosan on the nitrogenous fraction and the secondary fermentation products of SO2-free red wines

   Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1143-1149

3. Effects of water stress on the phenolic compounds of ‘Merlot’ grapes in a semi-arid mediterranean climate

   Horticulturae, Vol. 7, Núm. 7

4. Empleo de la técnica "Check All That Apply (CATA)" para valorar el perfil sensorial de vinos blancos elaborados con cuatro variedades de uva identificadas recientemente en Castilla-La Mancha

   Enólogos, Núm. 130, pp. 58-63

5. Empleo de la técnica “Check All That Apply (CATA)” para valorar el perfil sensorial de vinos blancos elaborados con cuatro variedades de uva identificadas recientemente en Castilla-La Mancha

   Enología del siglo XXI, Núm. 5, pp. 16-22

6. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.)

   Journal of Food Composition and Analysis, Vol. 102

7. Gestión de la energía en explotaciones porcinas de producción intensiva

   MG Mundo ganadero, Año 32, Núm. 302, pp. 26-28

8. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

   Food chemistry, Vol. 355, pp. 129605

9. Malolactic fermentation of tempranillo wines: Effects on chemical composition and sensory quality

   Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines (Nova Science Publishers, Inc.), pp. 53-77

10. Projected effects of climate change on Tempranillo and Chardonnay varieties in La Mancha Designation of Origin

    Agronomy for Sustainable Development, Vol. 41, Núm. 2

11. Retos de la I+D+I en el sector ganadero

    MG Mundo ganadero, Año 32, Núm. 300, pp. 64-65

12. Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines

    LWT, Vol. 152

13. Use of lachancea thermotolerans for biological vs. Chemical acidification at pilot-scale in white wines from warm areas

    Fermentation, Vol. 7, Núm. 3

14. ‘Marselan’ y ‘Cabernet Sauvignon’: dos cultivares cercanos que producen vinos de diferente perfil

    Enoviticultura, Núm. 70