Publications in collaboration with researchers from Universidad de Talca (6)

2019

  1. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324

2018

  1. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

    Food Chemistry, Vol. 266, pp. 90-100

  2. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture

2017

  1. On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

    Food Chemistry, Vol. 229, pp. 588-596

2016

  1. La microoxigenación silenciosa en bodegas de vinificación

    ACE: Revista de enología, Núm. 157

2015

  1. Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 6, pp. 1313-1320