Ana Belen
Bautista Ortin
Profesores Titulares de Universidad
Publicaciones (131) Publicaciones de Ana Belen Bautista Ortin
2024
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Effect of Pre-fermentative Treatments on Polysaccharide Composition of White and Rosé Musts and Wines
Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 4, pp. 1928-1937
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Protein extracts from amaranth and quinoa as novel fining agents for red wines
Food Chemistry, Vol. 448
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The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines
Foods, Vol. 13, Núm. 9
2023
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Effect of fining with new plant proteins on the aroma composition, phenolic compounds, and color of a Monastrell wine
BIO Web of Conferences
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High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety?
Foods, Vol. 12, Núm. 11
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Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 7, pp. 3613-3620
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The effect of ultrasound on Syrah wine composition as affected by the ripening or sanitary status of the grapes
European Food Research and Technology, Vol. 249, Núm. 3, pp. 641-651
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The technology of high-power ultrasound and its effect on the color and aroma of rosé wines
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 13, pp. 6616-6624
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Ultrasound and microwave techniques for assisting ageing on lees of red wines
Food Chemistry, Vol. 426
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Use of unripe grape wine as a tool for reducing alcohol content and improving the quality and oenological characteristics of red wines
Oeno One, Vol. 57, Núm. 1, pp. 109-119
2022
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Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine
LWT, Vol. 156
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Efecto de la combinación de ultrasonidos de alta potencia y enzimas en la composición de polisacáridos del vino tinto
XV Congreso Nacional de Investigación Enológica. GIENOL 2022
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Effect of pre-fermentative strategies on the polysaccharide composition of must and white wines
In Vino Analytica Scientia 2022 (IVAS Metting)
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Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine
LWT, Vol. 170
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El uso de elicitores como herramienta para obtener vinos altamente coloreados con un reducido grado alcohólico
Enoviticultura, Núm. 76
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Grape Pulp Fiber as Possible Fining Agents for Red Wine
Biomolecules, Vol. 12, Núm. 10
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La doble vendimia como técnica para mejorar la composición cromática y reducir el grado alcohólico en vinos tintos
Enoviticultura, Núm. 76
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Obtención de vinos de calidad con un grado alcohólico reducido mediante el uso de columna de conos rotatorios
Enoviticultura, Núm. 76
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Prefermentative Grape Microwave Treatment as a Tool for Increasing Red Wine Phenolic Content and Reduce Maceration Time
Applied Sciences (Switzerland), Vol. 12, Núm. 16
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Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction
Food Chemistry, Vol. 372