Instituto Tecnológico Agrario de Castilla y León-ko ikertzaileekin lankidetzan egindako argitalpenak (56)

2024

  1. Efectos del nivel de rendimiento en las características de la uva y del vino en la variedad tempranillo

    Tierras: Agricultura, Núm. 329, pp. 76-85

  2. Effects of vineyard production level on 'Tempranillo' grape and wine characteristics

    Acta Horticulturae, pp. 15-22

  3. Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

    LWT, Vol. 203

2016

  1. Effect of the winemaking technology on the phenolic compounds, foam parameters in sparkling wines from Tempranillo

    Macrowine 2016 Abstracts

  2. Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method

    Macrowine 2016 Abstracts

  3. Study of the content of amino acids and biogenic amines in sparkling red wines

    Macrowine 2016 Abstracts

2015

  1. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

    LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 32-41

  2. By-product of Lavandula latifolia essential oil distillation as source of antioxidants

    Journal of Food and Drug Analysis, Vol. 23, Núm. 2, pp. 225-233

  3. Changes of volatile compounds during the ageing on lees of red sparkling wines elaborated by the champenoise method

    9th In Vino Analytica Scientia Symposium (IVAS 2015). Analytical Chemistry for Wine, Brandy and Spirits. Mezzocorona (In) Italy 14-17 July 2015

  4. Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales

    Food and Bioproducts Processing, Vol. 94, pp. 610-620

  5. Efecto del grado de madurez de la uva y técnicas enológicas en la composición volátil de vinos tintos espumosos

    Enología 2015: innovación vitivinícola. Gienol 2015. Grupos de investigación enológica

  6. Effect of grape maturity on the carbohydrate composition of red sparkling wines

    OENO 2015 Proceedings of the 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015.

  7. Elaboración de vinos espumosos de calidad a partir de variedades tintas. Efecto de diferentes técnicas vitivinícolas en la composición polifenólica

    Enología 2.015: innovación vitivinícola

  8. Relación entre la composición polifenólica de los vinos espumosos y la formación de la espuma

    Congreso Latinoamericano Ingeniería y Ciencias Aplicadas. 15, 16 y 17 de abril de 2015. Rafael - Mendoza - Argentina

  9. Role of major wine constituents in the foam sensory properties of sparkling wines made from red grapes

    9th In Vino Analytica Scientia Symposium (IVAS 2015). Analytical Chemistry for Wine, Brandy and Spirits. Mezzocorona (In) Italy 14-17 July 2015

2014

  1. Influence of polysaccharide commercial product addition on volatile composition of white sparkling wines

    XI Carbohydrate Symposium

  2. Relationship between foaming properties and chemical composition of sparkling wines

    Wine Active Compounds 2014. Proceedings of the Third Edicion of the Internacional Conference Series on Wine Active Compunds. WAC 2014, Bourgogne, March 26, 27, 28, 2014

  3. Relationship between foaming properties and polyphenolic composition of sparkling wines

    37° Congreso Mundial de la Vid y el Vino. 12ª Asamblea General de la OIV. 9-14 de noviembre de 2014, Mendoza (Argentina). “Vitivinicultura del sur, confluencia de conocimiento y naturaleza” (Resúmenes de comunicaciones)

  4. Relationship between foaming properties and polysaccharide composition of sparkling wines

    XI Carbohydrate Symposium

  5. Role of polysaccharide composition on the foam properties of white and rosé sparkling wines

    37° Congreso Mundial de la Vid y el Vino. 12ª Asamblea General de la OIV. 9-14 de noviembre de 2014, Mendoza (Argentina). “Vitivinicultura del sur, confluencia de conocimiento y naturaleza” (Resúmenes de comunicaciones)