Publicaciones en colaboración con investigadores/as de Universidad de Chile (15)

2022

  1. The diversity of effects of yeast derivatives during sparkling wine aging

    Food Chemistry, Vol. 390

2020

  1. Impact of berry size at harvest on red wine composition: a winemaker's approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 836-845

2019

  1. Erratum: Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478 (Molecules (Basel, Switzerland) (2019) 24 8 PII: E2385)

    Molecules (Basel, Switzerland)

  2. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

    Food Research International, Vol. 119, pp. 554-563

2018

  1. Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

    Oeno One, Vol. 52, Núm. 4, pp. 1-14

  2. Effectiveness of fibers from "cabernet sauvignon" (vitis vinifera) pomace as fining agents for red wines

    Journal of Food Quality, Vol. 2018

  3. Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region

    Food Research International, Vol. 106, pp. 729-735

2017

  1. Great diversity among commercial inactive dry-yeast based products

    Food Chemistry, Vol. 219, pp. 282-289

  2. Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar

    South african journal of enology and viticulture, Vol. 38, Núm. 2, pp. 201-211

  3. Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

    South African Journal of Enology and Viticulture, Vol. 38, Núm. 2, pp. 201-211

  4. Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines

    American Journal of Enology and Viticulture, Vol. 68, Núm. 3, pp. 390-399

2016

  1. Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

    European Food Research and Technology, Vol. 242, Núm. 7, pp. 1069-1085

2015

  1. Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

    Food Chemistry, Vol. 179, pp. 116-126

  2. Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 10, pp. 2132-2144

2014

  1. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 4, pp. 666-676