Portal de Transparencia

Actividad investigadora:

• Artículos en revistas
  • [2019] Applications of Metschnikowia pulcherrima in Wine Biotechnology
  • [2019] Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
  • [2019] Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound
  • [2019] Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
  • [2018] Application of ultrasound to improve lees ageing processes in red wines
  • [2018] Formation of polymeric pigments in red wines through sequential fermentation of flavanol-eriched musts with non-Saccharomyces yeasts
  • [2018] Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
  • [2018] Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
  • [2018] Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
  • [2017] Pulsed Light Effect in Red Grape Quality and Fermentation
  • [2017] Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
  • [2016] The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
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• Capítulos de libros
  • [2019] Strategies to Improve the Freshness in Wines from Warm Areas
• Ponencia en Congresos
  • [2019] Comparative study of the aromatic profile of the red wines obtained by the ageing in oak barrels with similar commercial denominations
  • [2019] NON-SACCHAROMYCES YEASTS IN TERNARY CULTURE FERMENTATIONS AS A BIOTECHNOLOGY TO IMPROVE QUALITY IN WARM CLIMATE WINES
  • [2018] Addition of sonicated yeast biomass for the acceleration of ageing on lees
  • [2018] Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
  • [2018] Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
  • [2017] Acceleration of ageing on lees in red wines by application of ultrasounds
  • [2017] Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols
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• Premios
  • [2018] Evolución de parámetros enológicos durante el proceso de crianza sobre lías asistido con ultrasonidos
• Proyectos de I+D+i
  • [2019] ENOLOGICAL EVALUATION OF ONE SELECTED STRAIN OF HANSENIASPORA VINAE
• Tesis Doctorales
  • [2019] Aplicación de ultrasonidos en la crianza sobre lías y envejecimiento de vinos tintos