Publicaciones en las que colabora con José Ignacio Fernández Fernández (34)

2017

  1. Effect of elicitors on the evolution of grape phenolic compounds during the ripening period

    Journal of the Science of Food and Agriculture, Vol. 97, Núm. 3, pp. 977-983

  2. Improving phenolic and chromatic characteristics of Monastrell, Merlot and Syrah wines by using methyl jasmonate and benzothiadiazole

    Journal International des Sciences de la Vigne et du Vin, Vol. 51, Núm. 1, pp. 17-27

  3. Improving phenolic and chromatic characteristics of monastrell, merlot and syrah wines by using methyl jasmonate and benzothiadiazole

    Oeno One, Vol. 51, Núm. 1, pp. 17-27

2016

  1. The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties

    Journal International des Sciences de la Vigne et du Vin, Vol. 50, Núm. 2, pp. 91-100

2013

  1. Influence of winemaking techniques on proanthocyanidin extraction in Monastrell wines from four different areas

    European Food Research and Technology, Vol. 236, Núm. 3, pp. 473-481

2012

  1. Effect of benzothiadiazole and methyl jasmonate on the volatile compound composition of Vitis vinifera L. Monastrell grapes and wines

    American Journal of Enology and Viticulture, Vol. 63, Núm. 3, pp. 394-401

  2. Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: Methyl jasmonate versus benzothiadiazole

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 5, pp. 1283-1290

  3. Influence of skin maceration time on the proanthocyanidin content of red wines

    European Food Research and Technology, Vol. 235, Núm. 6, pp. 1117-1123

2010

  1. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 21, pp. 11333-11339

2009

  1. Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines

    European Food Research and Technology, Vol. 228, Núm. 5, pp. 777-788

  2. Influencia de la técnica de vinificación sobre la evolución fenólica y de color de vinos de syrah, cabernet sauvignon y monastrell

    Enólogos, Núm. 60, pp. 38-43

2008

  1. Anthocyanins and tannins in four grape varieties (Vitis vinifera L.) evolution of their content and extractability

    Journal International des Sciences de la Vigne et du Vin, Vol. 42, Núm. 3, pp. 147-156

  2. Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

    International Journal of Food Science and Technology, Vol. 43, Núm. 7, pp. 1295-1305

2007

  1. Influence of the yeast strain on Monastrell wine colour

    Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 3, pp. 322-328

  2. The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics

    Journal of Food Composition and Analysis, Vol. 20, Núm. 7, pp. 546-552

2006

  1. Aplicación de diferentes técnicas enológicas para mejorar el color de los vinos de Monastrell

    Enólogos, Núm. 41, pp. 40-45

  2. The effect of grape ripening stage on red wine color

    Journal International des Sciences de la Vigne et du Vin, Vol. 40, Núm. 1, pp. 15-24

2005

  1. Differences in anthocyanin extractability from grapes to wines according to variety

    American Journal of Enology and Viticulture, Vol. 56, Núm. 3, pp. 212-219

  2. The maceration process during winemaking extraction of anthocyanins from grape skins into wine

    European Food Research and Technology, Vol. 221, Núm. 1-2, pp. 163-167

2004

  1. Influencia del grado de maduración de la uva en el color del vino

    Viticultura enología profesional, Núm. 93, pp. 25-31