Publications by the researcher in collaboration with Rubén del Barrio Galán (6)

2012

  1. Crianza sobre lías y uso de derivados de levadura en la calidad de vinos blancos y tintos

    Crianza sobre lías y uso de derivados de levadura en la calidad de vinos blancos y tintos

  2. 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

  3. 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

  4. 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

2011

  1. 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

  2. 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