Publications in collaboration with researchers from Universidad de Valladolid (75)

2025

  1. Effect of micro-oxygenation on color of wines made with toasted vine-shoots

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 3, pp. 1569-1582

2024

  1. Capítulo 6. Trasiegos: aplicación de gases de inertizado para prevenir la incorporación de oxígeno al vino

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 105-117

  2. Caracterización química y sensorial de los vinos blancos desoxigenados con N2

    XVI Congreso Nacional de Investigación Enológica. GIENOL 2024. Libro de resúmenes

  3. Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging

    ACS Food Science and Technology, Vol. 4, Núm. 12, pp. 2847-2856

  4. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation

    Food Chemistry, Vol. 453

  5. Comportamiento del quitosano como producto natural alternativo al sulfuroso en vinos

    XVI Congreso Nacional de Investigación Enológica. GIENOL 2024. Libro de resúmenes

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

    Beverages, Vol. 10, Núm. 1

  7. Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation

    Biomolecules, Vol. 14, Núm. 11

  8. Impact of nitrogen sparging for dissolved oxygen removal on wine volatile varietal aromas

    13th In Vino Analytica Scientia (IVAS 2024)

  9. New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color

    Molecules, Vol. 29, Núm. 1

2023

  1. Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery

    Beverages, Vol. 9, Núm. 1

  2. Effect of foliar application of Ca, Si and their combination on grape volatile composition

    II International Congress on Grapevine and Wine Sciences (2ICGWS)

  3. Influence of Oxygen Management on Color and Phenolics of Red Wines

    Molecules, Vol. 28, Núm. 1

  4. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182

  5. Oxidability of wines made from Spanish minority grape varieties

    II International Congress on Grapevine and Wine Sciences (2ICGWS)

2022

  1. Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

    Applied Sciences (Switzerland), Vol. 12, Núm. 4

  2. Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

    Foods, Vol. 11, Núm. 13

  3. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour

    LWT, Vol. 158

  4. Quality control of natural cork stoppers by image analysis and oxygen transmission rate

    Holzforschung, Vol. 76, Núm. 9, pp. 863-873

  5. Red firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes

    Open Ceramics, Vol. 9