Publikationen, an denen er mitarbeitet PAU SANCHO GALAN (30)

2023

  1. New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region

    BIO Web of Conferences

  2. Physiological, Enological and Agronomic Characterization of Pedro Ximénez Grapevine Cultivar under Organic Farming in a Warm Climate Zone

    Agronomy, Vol. 13, Núm. 7

  3. Potencial de la variedad Tintilla de Rota cultivada en el Marco de Jerez para el asoleo y la elaboración de nuevas tipologías de vinos dulces

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022

  4. The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

    Agronomy, Vol. 13, Núm. 11

  5. Winegrowing strategies for adapting to climate change in a warm climate zone

    BIO Web of Conferences

2022

  1. Analysis of compounds with oenological interest in somatic variants of grapevines

    Horticulturae, Vol. 8, Núm. 1

  2. Evaluación de la respuesta fisiológica de la variedad de vid 'Pedro Ximénez' en cultivo ecológico en una zona de clima cálido

    IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña

  3. Polen de abeja multifloral: Evaluación de un nuevo nutriente en la fermentación alcohólica de los vinos

    ACE: Revista de enología, Núm. 189

  4. Preliminary Study of Enological Potential and Volatile Compounds of Tintilla de Rota Somatic Variant Grown in a Warm Climate

    Horticulturae, Vol. 8, Núm. 8

  5. Volatile Composition and Sensory Characterisation of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

    Foods, Vol. 11, Núm. 4

2021

  1. A comparative study on volatile compounds and sensory profile of white and red wines elaborated using bee pollen versus commercial activators

    Foods, Vol. 10, Núm. 5

  2. Effect of grape over-ripening and its skin presence on white wine alcoholic fermentation in a warm climate zone

    Foods, Vol. 10, Núm. 7

  3. Influence of the presence of grape skins during white wine alcoholic fermentation

    Agronomy, Vol. 11, Núm. 3

2020

  1. Bee pollen as oenological tool to carry out red winemaking in warm climate conditions

    Agronomy, Vol. 10, Núm. 5

  2. Bee pollen role in redwinemaking: volatile compounds and sensory characteristics of tintilla de rota warm climate redwines

    Foods, Vol. 9, Núm. 8

  3. Identification and characterization of white grape varieties autochthonous of a warm climate region (Andalusia, Spain)

    Agronomy, Vol. 10, Núm. 2

  4. Identification of red grapevine cultivars (Vitis vinifera l.) preserved in ancient vineyards in axarquia (andalusia, Spain)

    Plants, Vol. 9, Núm. 11, pp. 1-10

  5. Improving the students interest and involvement in theoretical subjects using self-assessment techniques

    EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 8020-8026

  6. Physicochemical and nutritional characterization of winemaking lees: A new food ingredient

    Agronomy, Vol. 10, Núm. 7

  7. Preliminary study of somatic variants of palomino fino (Vitis vinifera L.) grown in a warm climate region (Andalusia, Spain)

    Agronomy, Vol. 10, Núm. 5