Publicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (4)

2018

  1. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 291-303

2017

  1. Amino acids, polysaccharides and oligosaccharides changes during the ageing of white and rose sparkling wines

    In Vino Analytica Scientia 2017 Symposium. IVAS 2017 (Book of abstracts)

2016

  1. Influence of Grape Maturity on Complex Carbohydrate Composition of Red Sparkling Wines

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 24, pp. 5020-5030

2015

  1. Effect of grape maturity on the carbohydrate composition of red sparkling wines

    OENO 2015 Proceedings of the 10th International Symposium of Enology. Burdeos, 19 de junio al 1 de julio de 2015.