Publicacións nas que colabora con Silvia Pérez Magariño (12)

2024

  1. Chemo-sensory profile of white wines: importance of grape variety and aging technique

    European Food Research and Technology, Vol. 250, Núm. 7, pp. 1949-1958

  2. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

2022

  1. Volatile composition of Spanish red wines: effect of origin and aging time

    European Food Research and Technology, Vol. 248, Núm. 7, pp. 1903-1916

2021

  1. Volatile and non-volatile characterization of white and rosé wines from different spanish protected designations of origin

    Beverages, Vol. 7, Núm. 3

2012

  1. 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

  2. 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

  3. 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

2010

  1. Efecto de la aplicación de diferentes derivados de levadura comerciales sobre la calidad de los vinos blancos

    Enoviticultura, Núm. 3, pp. 14-22

2009

  1. Efecto de técnicas alternativas a la crianza sobre lías en los compuestos fenólicos de bajo peso molecular de un vino blanco

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009

  2. Influencia de diferentes preparados comerciales derivados de levadura en las propiedades físico-químicas de un vino de la variedad Verdejo

    Nuevos horizontes en la viticultura y enología: X Congreso Nacional de Investigación Enológica. Ourense, del 3 al 5 de junio de 2009