Publicaciones en las que colabora con Wendu Tesfaye (8)

2021

  1. Emerging Technologies to Increase Extraction, Control Microorganisms, and Reduce SO2

    Chemistry and biochemistry of winemaking, wine stabilization and aging (IntechOpen), pp. 27-46

  2. Improvement of must fermentation from late harvest cv. Tempranillo grapes treated with pulsed light

    Foods, Vol. 10, Núm. 6

2020

  1. Applications of nanotechnology in the winemaking process

    European Food Research and Technology, Vol. 246, Núm. 8, pp. 1533-1541

2019

  1. Strategies to Improve the Freshness in Wines from Warm Areas

    Advances in Grape and Wine Biotechnology (IntechOpen), pp. 133-143

2018

  1. Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

    Food Chemistry, Vol. 239, pp. 975-983

  2. Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

    Food Microbiology, Vol. 69, pp. 51-63

2016

  1. Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts

    Journal of Applied Microbiology, Vol. 121, Núm. 5, pp. 1346-1356

  2. The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine

    Molecules, Vol. 21, Núm. 11