2015

1. Grape variety, aging on lees and aging in bottle after disgorging. Influence on volatile composition and foamability of sparkling wines

   LWT - Food Science and Technology, Vol. 61, Núm. 1, pp. 47-55

2. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

   Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 23, pp. 5670-5681