22 results on '"López Alfaro, Isabel"'
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2. Treatment of Oak Wood with Plasma Activated Water (Paw): Microbial Inactivation and Wine Quality Implications
3. Wine corks decontamination using plasma activated water
4. Wine corks decontamination using plasma activated water
5. Influence of microbial population on the characteristics of carbonic maceration wines
6. Application of atmospheric pressure cold plasma to sanitize oak wine barrels
7. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
8. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels
9. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality
10. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
11. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation
12. Phenylalanine and urea foliar application: Effect on grape and must microbiota
13. Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology
14. Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines
15. Inactivation of wine-associated microbiota by continuous pulsed electric field treatments
16. Pulsed electric field treatment to improve the phenolic compound extraction from Graciano, Tempranillo and Grenache grape varieties during two vintages
17. Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains
18. Oenococcus oeni strain typification by combination of Multilocus Sequence Typing and Pulsed Field Gel Electrophoresis analysis
19. Pulsed electric field treatment enhanced stilbene content in Graciano, Tempranillo and Grenache grape varieties
20. Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study
21. Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
22. Elaboration of Tempranillo wines at two different pHs. Influence on biogenic amine contents
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