Instituto de Ciencias de la Vid y del Vino -ko ikertzaileekin lankidetzan egindako argitalpenak (24)

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. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 24, pp. 5020-5030

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

    Macrowine 2016 Abstracts

2015

  1. 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

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

    Enología 2.015: innovación vitivinícola

  3. 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.

  4. 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

  5. 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

  6. 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

  7. Role of major wine constituents in the foam properties of white and rosé sparkling wines

    Food Chemistry, Vol. 174, pp. 330-338

  8. 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

  9. 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

2014

  1. Changes of volatile compounds by the addicion of yeast autolysated in white sparkling wine elaboration

    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)

  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

2013

  1. Changes in polysaccharide composition during sparkling wine making and aging

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 50, pp. 12362-12373

  2. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 15, pp. 3720-3729

  3. Glycosyl residue composition and polysaccharide families in natural Spanish sparkling wines: the role of grape variety and time of aging in presence and absence of yeast lees

    8th In Vino Analytica Scientia Symposium (IVAS 2013). Analytical Chemistry for Wine, Brandy and Spirits. Reims del 2 al 5 de julio de 2013

  4. Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

    European Food Research and Technology, Vol. 236, Núm. 5, pp. 827-841

2012

  1. Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

    LWT - Food Science and Technology, Vol. 48, Núm. 2, pp. 215-223