José Manuel Moreno Rojas-rekin lankidetzan egindako argitalpenak (4)

2021

  1. Impact of Sequential Inoculation with the Non- Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 5, pp. 1598-1609

2018

  1. Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality

    Food Chemistry, Vol. 243, pp. 453-460

  2. The influence of yeast on chemical composition and sensory properties of dry white wines

    Food Chemistry, Vol. 253, pp. 227-235

  3. The influence of yeast on chemical composition and sensory properties ofrose wines

    Abstracts Book: International Congress on Grapevine and Wine Sciences