MIRIAM
ORTEGA HERAS
Profesor Titular de Universidad
Instituto Tecnológico Agrario de Castilla y León
León, EspañaPublications in collaboration with researchers from Instituto Tecnológico Agrario de Castilla y León (37)
2015
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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
2014
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Influence of polysaccharide commercial product addition on volatile composition of white sparkling wines
XI Carbohydrate Symposium
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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
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Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety
Journal of the Science of Food and Agriculture, Vol. 94, Núm. 10, pp. 2073-2082
2013
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Caracterización de compuestos volátiles y perfil aromático de vinos tintos elaborados con variedades minoritarias de La Rioja
Nuevas perspectivas en investigación vitivinícola. XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013)
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Caracterización de la composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas de Castilla y León: influencia del tiempo de crianza sobre lías
Nuevas perspectivas en investigacion vitivinícola. Gienol 2013
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Efecto del tiempo de envejecimiento en botella en presencia y en ausencia de lías en la composición fenólica de vinos espumosos naturales
Nuevas perspectivas en investiación vitivinícola. Gienol 2013
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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
2012
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Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
LWT - Food Science and Technology, Vol. 48, Núm. 1, pp. 1-8
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Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
Analytica Chimica Acta, Vol. 732, pp. 53-63
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Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines
Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 28, pp. 7050-7063
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Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines
European Food Research and Technology, Vol. 234, Núm. 2, pp. 231-244
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Polysaccharide profile and content during the winemaking and aging on lees of sparkling wines
35 World Congress of Vine and Wine. 18-22 June 2012, Izmir, Turkey. Congress Abstracts Book
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Volatile composition study of natural sparkling wines elaborated from autochthonous grape varieties of Castilla y León (Spain) over the aging on lees
35 World Congress of Vine and Wine. 18-22 June 2012, Izmir, Turkey. Congress Abstracts Book
2011
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Análisis de fenoles monómeros, proantocianidinas y evaluación sensorial en vinos espumosos naturales de Castilla y León
Actualizaciones en investigación vitivinícola: XI Congreso Nacional de Investigación Enológica : celebrado del 1 al 3 de junio de 2011, en Jerez de la Frontera
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Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 23, pp. 12433-12442
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Sugar reduction in white and red musts with nanofiltration membranes
Desalination and Water Treatment, Vol. 27, Núm. 1-3, pp. 167-174
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Suitability of alternative grape varieties for the wine making of natural sparkling wines: study of monomeric phenolic composition, proanthocyanidins, biogenic amines and sensory analysis
VII Symposium In Vino Analytica Scientia 2011 - Analytical Chemistry for Wine, Brandy and Spirit Proceedings of the 7th Symposium
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Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition
Food Chemistry, Vol. 127, Núm. 2, pp. 528-540
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Wine consumption habits and consumer preferences between wines aged in barrels or with chips
Journal of the Science of Food and Agriculture, Vol. 91, Núm. 5, pp. 943-949