ANTONIO AMORES ARROCHA-rekin lankidetzan egindako argitalpenak (25)

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

    Agronomy, Vol. 13, Núm. 11

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

    ACE: Revista de enología, Núm. 189

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

    Agronomy, Vol. 10, Núm. 7

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

    Agronomy, Vol. 10, Núm. 5

2019

  1. Genetical, Morphological and Physicochemical Characterization of the Autochthonous Cultivar ‘Uva Rey’ (Vitis vinifera L.)

    Agronomy, Vol. 9, Núm. 9

  2. Ultrasound-assisted extraction of anthocyanins and total phenolic compounds in Vitis vinifera L. 'Tempranillo' winemaking lees

    Vitis - Journal of Grapevine Research, Vol. 58, pp. 39-47

  3. Use of multiflora bee pollen as a flor velum yeast growth activator in biological aging wines

    Molecules, Vol. 24, Núm. 9

2018

  1. Effect on white grape must of multiflora bee pollen addition during the alcoholic fermentation process

    Molecules, Vol. 23, Núm. 6