Publikationen, an denen er mitarbeitet Silvia Pérez Magariño (101)

2024

  1. Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

    LWT, Vol. 203

2015

  1. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

    LWT - Food Science and Technology, Vol. 64, Núm. 1, pp. 32-41

  2. Grape variety, aging on lees and aging in bottle after disgorging. Influence on volatile composition and foamability of sparkling wines

    LWT - Food Science and Technology, Vol. 61, Núm. 1, pp. 47-55

  3. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

    Journal of Agricultural and Food Chemistry, Vol. 63, Núm. 23, pp. 5670-5681

2014

  1. Cambios en la composición de polisacáridos durante la vinificación y la crianza sobre lías de vinos espumosos

    Enoviticultura, Núm. 28, pp. 10-19

  2. Influence of polysaccharide commercial product addition on volatile composition of white sparkling wines

    XI Carbohydrate Symposium

  3. Relationship between foaming properties and chemical composition of sparkling wines

    Wine Active Compounds 2014. Proceedings of the Third Edicion of the Internacional Conference Series on Wine Active Compunds. WAC 2014, Bourgogne, March 26, 27, 28, 2014

  4. Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 10, pp. 2073-2082

2013

  1. Caracterización de compuestos volátiles y perfil aromático de vinos tintos elaborados con variedades minoritarias de La Rioja

    Nuevas perspectivas en investigación vitivinícola. XII Congreso de los Grupos de Investigación Enológica (GIENOL 2013)

  2. Caracterización de la composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas de Castilla y León: influencia del tiempo de crianza sobre lías

    Nuevas perspectivas en investigación vitivinícola (AMV Ediciones), pp. 385-388

  3. Caracterización de la composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas de Castilla y León: influencia del tiempo de crianza sobre lías

    Nuevas perspectivas en investigacion vitivinícola. Gienol 2013

  4. Changes in polysaccharide composition during sparkling wine making and aging

    Journal of Agricultural and Food Chemistry, Vol. 61, Núm. 50, pp. 12362-12373

  5. Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja

    Journal of the Science of Food and Agriculture, Vol. 93, Núm. 15, pp. 3720-3729

  6. Efecto del tiempo de envejecimiento en botella en presencia y en ausencia de lías en la composición fenólica de vinos espumosos naturales

    Nuevas perspectivas en investiación vitivinícola. Gienol 2013

  7. Glycosyl residue composition and polysaccharide families in natural Spanish sparkling wines: the role of grape variety and time of aging in presence and absence of yeast lees

    8th In Vino Analytica Scientia Symposium (IVAS 2013). Analytical Chemistry for Wine, Brandy and Spirits. Reims del 2 al 5 de julio de 2013

  8. Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

    European Food Research and Technology, Vol. 236, Núm. 5, pp. 827-841

  9. Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

    American Journal of Enology and Viticulture, Vol. 64, Núm. 1, pp. 39-49

2012

  1. Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

    LWT - Food Science and Technology, Vol. 48, Núm. 1, pp. 1-8

  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. Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 28, pp. 7050-7063