Instituto Tecnológico Agrario de Castilla y León-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2010

  1. Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

    European Food Research and Technology, Vol. 230, Núm. 3, pp. 485-496

2009

  1. Volatile compounds of red wines macerated with Spanish, American, and French Oak chips

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 14, pp. 6383-6391

2008

  1. Importance of chip selection and elaboration process on the aromatic composition of finished wines

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 13, pp. 5102-5111