Búsqueda en Memorias de Inv.
| |
Año |
Tipo |
Actividad |
Area relacionada |
| 1 |
2019 |
Capítulo de libro |
Strategies to Improve the Freshness in Wines from Warm Areas |
Bebida, Bebida alcohólica, Vino
|
| 2 |
2019 |
Ponencias en congresos |
Comparative study of the aromatic profile of the red wines obtained by
the ageing in oak barrels with similar commercial denominations |
Tecnología de alimentos, Bebidas y azúcares, Bebida, Bebida alcohólica, Vino
|
| 3 |
2018 |
Tesis |
Use of non-Saccharomyces yeasts to enhance the quality of red wines |
Industria de bebidas, Tecnología alimentaria, Vino
|
| 4 |
2019 |
Artículos en revistas |
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound |
Bebida alcohólica, Vino
|
| 5 |
2019 |
Artículos en revistas |
Applications of Metschnikowia pulcherrima in Wine Biotechnology |
Tecnología de alimentos, Bebida, Vino
|
| 6 |
2016 |
Artículos en revistas |
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine |
Tecnología alimentaria, Bebida, Vino, Biotecnología
|
