Belén Puertas García-rekin lankidetzan egindako argitalpenak (9)

2023

  1. Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics

    Food Control, Vol. 152

2021

  1. Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine

    Food Control, Vol. 121

  2. Identificación de las levaduras responsables de la fermentación alcohólica de los mostos de variedades autóctonas andaluzas

    XLIII Jornadas de Viticultura y Enología de la Tierra de Barros ; III Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 7 de mayo de 2021

  3. 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

2020

  1. Analytical characterization and sensory analysis of distillates of different varieties of grapes aged by an accelerated method

    Foods, Vol. 9, Núm. 3

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

2017

  1. Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates

    Journal of Applied Microbiology, Vol. 122, Núm. 3, pp. 733-746