Publications dans lesquelles il/elle collabore avec Patrocinio Garijo Jiménez (79)

2023

  1. Carbonic maceration vinification: A tool for wine alcohol reduction

    Food Chemistry, Vol. 426

  2. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    Congreso Mundial de la Viña y el Vino: 44th World Congress of Vine and Wine: Book of Abstracts

  3. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

2022

  1. Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking

    Fermentation, Vol. 8, Núm. 7

  2. Difficulties Associated with Small-Scale Production of Carbonic Maceration Wines

    Fermentation, Vol. 8, Núm. 1

2021

  1. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3605, pp. 2036-2040

  2. Aplicación de etefón como estrategia para ajustar la madurez tecnológica y fenólica de la uva

    La Semana vitivinícola, Núm. 3603, pp. 1852-1857

  3. Ethephon foliar application: Impact on the phenolic and technological Tempranillo grapes maturity

    Journal of Food Science, Vol. 86, Núm. 3, pp. 803-812

  4. Selection process of a mixed inoculum of non-saccharomyces yeasts isolated in the D.O.Ca. Rioja

    Fermentation, Vol. 7, Núm. 3

2020

  1. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1

  2. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

    Food Chemistry, Vol. 319

  3. Nitrogen sources added to must: Effect on the fermentations and on the tempranillo red wine quality

    Fermentation, Vol. 6, Núm. 3

2019

  1. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

    Advances in Grape and Wine Biotechnology

  2. Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines

    Frontiers in Microbiology, Vol. 10, Núm. APR

2018

  1. Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino

    La Semana vitivinícola, Núm. 3533, pp. 2185-2188

  2. Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino

    La Semana vitivinícola, Núm. 3531, pp. 1989-1992

  3. Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4517-4526

  4. Microorganisms involved in unconventional alterations of wines during theirconservation

    Abstracts Book: International Congress on Grapevine and Wine Sciences

  5. Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección

    La Semana vitivinícola, Núm. 3515, pp. 389-393

  6. Uso de levaduras no-Saccharomyces en vinificación: necesidad de selección

    La Semana vitivinícola, Núm. 3533, pp. 2227-2230