VI Foro mundial del vino

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1. Presentations in the forum
2. List of papers

Presentations in the forum

LIST OF PAPERS

1. Preliminary studies on the aromatic potential of less widely grown red wine varieties in Galicia.
Falqué, E.; Armada, L.; Fernández, E.
Area of Analytical Chemistry of the Science Faculty of the University of Vigo.

2. Analytical characterisation of the volatile and aromatic composition of Albariño wine. Repercussion of certain vinification practices.
Falqué, E.
Area of Analytical Chemistry of the Science Faculty of the University of Vigo.

3. International accounting standards in the Spanish winemaking sector.
González Sánchez, M.B.; López-Valeiras Sanpedro, E.; Fernández Rodríguez, M.T.
Department of Financial Economics and Accountancy of the University of Vigo.

4. The information system in a small winemaking exploitation: implementation of a key basic tool for increasing competitivity.
López-Valeiras Sampedro, E.; González Sánchez, B.; Villanueva Villar, M.
University of Vigo.

5. Making red wines with the separation of the liquid and solid phases: extraction of polyphenol compounds.
Peña Navaridas, J.M.
Department of Agriculture and Food (Area of Agro-forestry engineering) of the University of La Rioja.

6. Vinylphenolic pyranoanthocyanins in red wines using HCDC+ yeasts.
Morata, A.; González, M. C.; Palomero, F.; Calderón, F.; Suárez-Lepe, J. A.
Department of Food Technology (ETS Agricultural Engineering) of the Polytechnic University of Madrid.

7. Distribution and evolution in space and time of the vine borers Xylotrechus arvicola (Olivier) (Coleoptera, Cerambycidae) in a vineyard in the Rioja Alta.
Ocete, R.; Valle, J.M.; Artano, K.; Ocete, M.E.; López, M.A.; Pérez, M.A.; García, D.; Soria, F.J.
Laboratory of Applied Entomology of the dept. of Physiology and Zoology of the University of Sevilla. University School of Engineering of Vitoria-Gasteiz of the University of the Basque Country.

8. Priorato Life project: making the cultivation of vines in mountain areas compatible with the aims of the European Landscape Charter.
Pérez, J.L.; Feliu, A.
Mas Martinet Assessorament. Fundació Fòrum Ambiental.

9. Sensorial characterisation of wines from different designations of origin aged in casks made of Pyrenean oak (Quercus pyrenaica Willd) from Salamanca. Comparison with French and American oak.
Fernández de Simon, B.; Estrella Cadahia, E.; Perez-Magariño, S.; Ortega-Heras, M.; González-Huerta, C.
Department of Forestry Products of the Forestry Research Centre (CIFOR). National Institute for Agriculture and Food Research and Technology (INIA). Oenological Research Laboratory of Rueda. Institute of Agricultural Technology of Castilla y León (ITACyL).

10. Innovation in the detection of Dekkera/Brettanomyces for red wines.
Benito, S.; Palomero, F.; Morata, A.; Calderón, F.; Suárez-Lepe, J. A.
Oenology Laboratory of the Department of Food Technology (ETSI Agricultural engineering) of the Polytechnic University of Madrid.

11. The current content of farming activity and its concept in European regulations.
Vicedo Cañada, L.
Vinícola del Valle de Albaida, S.L.

12. Wine and advertising: communicating through culture.
Pascual Barciela, M.
University of Alicante.

13. General method for determining the compounds involved in the appearance of organoleptic faults in wines.
Pizarro, C.; Pérez-del-Notario, N.; González-Sáiz, J.M.
University of La Rioja.

14. Metabolic monitoring of phenylanine in alcoholic fermentation of a wine from the Garnacha grape via 13C RMN.
López-Rituerto. E.; Busto, H.; Peregrina, J.M.; Avenoza, A.
Department of Chemistry (Chemical Synthesis Group of La Rioja) University of La Rioja. UA-CSIC.

15. Towards more relevant accountancy valuing in the process of ageing wines.
Horno Bueno, M.P.; Álvarez López, J.M.C.
University of Jaén.

16. Winemaking agricultural activity in current Spanish legislation.
Vicedo Cañada, L.
Vinícola del Valle de Albaida, S.L.

17. Managing acid vineyard soils in the Bierzo Designation of Origin.
García-Martínez, V.M.; Garzón Jimeno, J.E.; Olego Morán, M.A.; Benavente Rubio, R.
Higher Technical School of Agricultural Engineering of the University of León.

18. Assessment of he risk of powdery and downy mildew and botrytis using the Metos® agro-environmental management system and monitoring of the grape moth (Lobesia Botrana). Rioja Alavesa-2006 and 2007.
Ugalde, L.; Goldarazena, A.; Ortiz Barredo, A.
Department of Plant Production and Protection of the Basque Institute of Agricultural Research and Development (NEIKER-TEKNALIA).

19. Monitoring ageing of a wine through an electronic tasting panel (nose+tongue+eye). Discrimination between traditional ageing and new alternative methods (chips).
Rodríguez-Méndez, M.L.; Apetrei, C.; Apetrei. I.; Villanueva, S.; Nevares, I.; del Alamo, M.; de Saja, J.A.
Science Faculty and Faculty of Agriculture of the University of Valladolid. Dept. of Analytical Chemistry, University Duranea Jos, Galatia, Rumania.

20. Maps of consumption and loyalty to a wine with Protected Geographical Indication: country wine of the Tierra de Cangas.
Gómez Suárez, M.; Okazaki, S.; Yagüe Guillén, M.J.
Autonomous University of Madrid.

21. System for the control and management of gases and alcohol in wine (Winebrane).
Waidelich, G.
INOXPA.

22. Presence of yeasts in the air in a bodega during the 2006 harvest.
Garijo, P.; Santamaría, P.; López, R.; Sanz, S.; Olarte, C; Gutiérrez, A.R.
Research and Technological Development Centre (CIDA) of the Regional Ministry of Agriculture of the Government of La Rioja. Department of Agriculture and Food (CCT) of the University of La Rioja.

23. Evolution of moulds in a bodega’s atmosphere during the winemaking campaign.
Sanz, S; Olarte, C.; Gutiérrez, A.R.; Garijo, P.; Santamaría, P.; López, R.
Research and Technological Development Centre (CIDA) of the Regional Ministry of Agriculture of the Government of La Rioja. Department of Agriculture and Food (CCT) of the University of La Rioja.

24. A Snapshot from the New World: the quest for quality wine and the transfer of new skills to vineyard workers in South Africa.
Ewert, J.
Department of Sociology and Social Anthropology, University of Stellenbosch, South Africa.

25. Relationship between the grain and the chemical composition of the oak wood used for making casks.
Esteruelas Estarriaga, E.; Cadahía Fernández, E.; Fernández de Simón, B.
R&D+i Tonelera Navarra S.L. (INTONA). Centre of Forestry Research, CIFOR-INIA.

26. Control of yield and vigour in Vitis Vinifera L., CV. Tempranillo, through canopy cover.
Ibáñez, S.; Mangado, A.
Research and Technological Development Centre (CIDA) of the Regional Ministry of Agriculture of the Government of La Rioja.

27. Study of the oenological potential of oak from new sources in the ageing of fine wines.
Martínez, J.; Ojeda, S.; Rubio, P.; Cadahía, E.; Fernández de Simón, B.
Research and Technological Development Centre (CIDA) of the Regional Ministry of Agriculture of the Government of La Rioja. Centre of Forestry Research, CIFOR-INIA.

28. New challenges for our protected designations of origin.
Guillem Ruiz, J.V.; de Michelena y Sabal, R.

29. Study of the isotopic ratio of 18O/16O in the water of wines from the Comunidad Valenciana from the 2005 and 2006 harvests.
Carbonell, V.; Moreno, A.; Carot, J.M.; Jabaloyes, J.; Gimenez, J.; Martínez, A.
AINIA Technology Centre. Department of Applied Statistics and Operational Research and Quality of the Polytechnic University of Valencia. Technological Institute of Viticulture and Oenology of the Regional Ministry of Agriculture, Fisheries and Food of Valencia.

30. Why use contracts in viticulture?
Fernández Olmos, M.
Area of Business Organisation of the Dept. of Economics and Business Management of the University of Zaragoza.

31. Evolution of amino-acids during the ripening of traditionally and organically-grown grapes.
Garde-Cerdán, T.; Lorenzo, C.; Lara, J.F.; Pardo, F.; Alonso, G.L.; Salinas, M.R.
Chair of Agricultural Chemistry, ETSI Agricultural Engineering, University of Castilla-La Mancha. Bodega San Isidro (BSI).

32. Winemaking value of minority white grape varieties of the DOCa Rioja cultivated in comparative conditions.
Martínez, J.; Vicente, T.; Chavarri, J.B.; Rubio, P.; Ojeda, S.
Research and Technological Development Centre (CIDA)

33. Control of the yield of the vines through early thinning of leaves.
Martínez de Toda, F.; Orio, P; Tardáguila, J.
Viticulture Unit of the University of La Rioja. Department of R&D Bodegas Riojanas, S.A.

34. Resolution of homonyms and synonyms in the Maturana group, minority grape varieties authorised by the DOCa Rioja.
Martínez de Toda, F.; Sancha, J.C.
Viticulture Unit (Vitur) of the University of La Rioja.

35. Molecular biodiversity in the vine germoplasm of the Denominación de Origen Arlanza, Burgos.
Martínez de Toda, F.; González, D.; Rodríguez, C.
Viticulture Unit (Vitur) of the University of La Rioja.

36. Regularisation of yields of the Mencia variety in a vineyard in the DO Ribeira Sacra through the technique of thinning clusters.
Vázquez. E.I.; Losada, A; Río, S.; Orriols, I.
Viticulture and Oenology Research Laboratory of Galicia.

37. Agronomic behaviour of the c.v. Albariño (Vitis Vinífera L.) under two pruning systems.
Vázquez, E.I.; Rego, F.; Losada, A.; Soto, E.; Orriols, I.
Viticulture and Oenology Research Laboratory of Galicia.

38. The new CMO for wine.
Sánchez Hernández, A.
Law Faculty of the University of La Rioja.

39. Influence of the climate in ripening in three black grape varieties cultivated in the DO Jumilla.
Lara, J.F.; Lorenzo, C.; Garde-Cerdán, T.; Pardo, F.; Alonso, G.L.; Salinas, M.R.
Chair of Agricultural Chemistry, ETSI Agricultural Engineering, University of Castilla-La Mancha. Bodega San Isidro in Murcia

40. Internationalisation in family-run wine concerns: an empirical application in the Rioja sector.
Fernández Ortiz, R.; Fuentes Lombardo, G.
Department of Economics and Business of the University of La Rioja. Department of Business Administration, Accountancy and Sociology of the University of Jaén.

41. Prediction of wine color by multilinear regression in fractions of red Tempranillo wines.
Sáenz-Navajas, M.P.; Echávarri, J.F.; Ayala, F.; Fernández-Zurbano, P.
Department of Chemistry, University of La Rioja.

42. Semipreparative-HPLC fractionation for taste characterization of young red wines var. Tempranillo by sensory analysis.
Sáenz-Navajas, M.P.; Tomás Palacios, A.; Dizy, M.; Ferreira, V.; Fernández-Zurbano, P.
Department of Chemistry. Agriculture and Food Science, University of La Rioja. Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza.

43. Fibre optic sensor for on line measuring of solids in suspension: calibration and evaluation in alcoholic fermentation of red wines.
Cárcel. L.M.; Raúl Crespo, R.; Pérez, M.A.; María del Álamo. M.; Nevares, I.
Department of Agricultural and Forestry Engineering of the University of Valladolid. Department of Electrical Engineering of the University of Oviedo. Department of Analytical Chemistry of the University of Valladolid.

44. Solution for precision viticulture.
Egozkue Urbeltz, X.; Mayordomo Ramos, P.
CH2M.

45. Multimedia application for wine tasting.
Cambralla Diana, R.; Martín Escribano, V.
Department of Signals Theory and Communications of the Higher Polytechnic School of the University of Alcalá.

46. Traceability of the temperature chain in winemaking.
Cambralla Diana, R.; Boquete Vázquez, L.; Rodríguez Azcariz, J.M.; Miguel Jiménez, J.M.
Department of Signals Theory and Communications of the Higher Polytechnic School of the University of Alcalá.

47. Effect of oak toasting on the stability of colour in red wines.
del Álamo, M.; Merino, S.; Gallego, L; Martín, C.; Nevares, I.; Prieto, N.; Gay, M.; Rodríguez-Méndez. M.L.; de Saja. J.A.
ETS Agricultural Engineering and Science Faculty of the University of Valladolid.

48. Capital structure of smes in the Spanish wine sector: relevant factors.
Acedo, M.A.; Ayala, J.C.; Rodríguez, J.E.
Department of Economics and Business of the University of La Rioja.

49. Analogies and differences in the potential enotourism market in Valencia.
Clemente, J.S.; Rodríguez, J.E.; Escribá, C; Buitrago, J.M.
Department of Economics (Commercialisation Unit) of the Polytechnic University of Valencia.

50. Determination of Ftalates and evaluation of their contamination in different wines.
Carrillo, J.D.; Martínez, M.P. y Tena, M.T.
Department of Chemistry of the University of La Rioja.

51. Leaf surface and length of cane in the Tempranillo variety from the variation of the distance between vines in four locations in the Duero valley.
Barajas, E.; San Miguel, M.A.; Castaño, F.J.; Yuste, J.
Department of Viticulture of the Institute of Agricultural Technology of Castilla y León.

52. Manoproteins in colour stability of red wine: industrial purified products vs. super-producing yeasts.
Guadalupe, Z.; Ayestarán, B.
Department of Agriculture and Food of the University of La Rioja.

53. Inhibitory effect of Pediocine on the growth of wine bacteria.
Díez, L.; Rojo-Bezares, B.; Sáenz. Y.; Navarro, L.; Zarazaga, M.; Torres, C.; Ruiz-Larrea, F.
Department of Agriculture and Food (Area of Biochemistry and Molecular Biology) University of La Rioja.

54. Organoleptic characteristics of red wine aged in Spanish oak (Q. petraea).
Martín, C.; Gallego, L.; Cárcel, L.M.; Nevares, I.; del Álamo, M.
ETSII Agriculture of the University of Valladolid.

55. Enotourism. A thrilling story.
García Domingo, C.
ZARÁNDULA Cultural Communication.

56. Adsorption-desorption of two fungicides by vineyard soils of the Rioja corrected with substratum used for fungi cultivation.
Marín-Benito, J.M.; Rodríguez-Cruz, M.S.; Andrades, M.S.; Pérez Clavijo, M.; García Escudero, E.; Sánchez-Martín, M.J.
Institute of Natural Resources and Agrobiology CSIC. Department of Agriculture and Food of the University of La Rioja. Mushroom Research Technological Centre of La Rioja. Research and Technological Development Centre of La Rioja.

57. Characterisation of the response to powdery mildew (Uncinula Necator) in recuperated minority varieties of Vitis Vinifera in La Rioja.
Hernández M.M.; Laguna, N.; Menéndez, C.
Department of Agriculture of the University of La Rioja.

58. Detection and quantification of Brettanomyces/Dekkera in red wine by PCR in real time. Comparison with the microbiological method.
Portugal, C.; Calvo, V.; Zarazaga, M.; Torres,C.; Ruiz-Larrea, F.
Department of Agriculture and Food of the University of La Rioja.

59. Correction of the reduced character of wine via a new treatment with inactive yeasts with natural copper chelation.
Palacios, A.; Suárez, C.; Heras, J.M.; Castillo, J.; Camacho., M.; Herreros, R.; Velasco, L.; Romero, S.
University of la Rioja. Lallemand Bio. Lallemand Península Ibérica.

60. Dissipation of fungicide Pyrimethanil in grapes, must, fermenting must and wines
Vaquero-Fernández, L.; Lagunas-Allué, L.; Martínez-Soria, M.T.; Fernández-Zurbano, P.; Sanz-Asensio, J.; Miguel López-Alonso, M.; Mateo-García, L.C.
Department of Chemistry and Department of Agriculture and Food. University of La Rioja. Market developer of BASF Española, S.A.

61. Fermentation process of Tempranillo grapes in the presence of the Boscalid fungicide. Determination of residue during winemaking.
Lagunas-Allué, L.; Martínez-Soria, M.T.; Vaquero-Fernández, L.; Fernández-Zurbano, P.; Sanz-Asensio, J.; López-Alonso, M.; Mateo-García, L.C.
Department of Chemistry. Department of Agriculture and Food of the University of La Rioja. BASF Española, S.A.

62. Application of six commercially available Saccharomyces yeasts in making Albariño wine.
Orriols, I.; Benéitez, J.; Graña, M.J.
Viticulture and Oenology research laboratory of Galicia of the Regional Ministry for the Rural Environment.

63. Increase of the colouring of the cv. Tempranillo grape through treatments with ethanol: effects of the dosage and moment of application.
González, R.; González, M.R.; Alonso, A.; Martín, P.
Department of Plant Production and Forestry Resources of the University of Valladolid. Department of Experimentation and Testing of the CRDO Ribera del Duero.

64. Optimisation of a Clae method with precolumn derivatization and detection by fluorescence for the determination of biogen amines in wine samples.
García-Marino, M.; Escribano-Bailón, M.T.
Polyphenols Research Group (Unit of Nutrition and Bromatology) of the Pharmacy Faculty of the University of Salamanca.

65. How organoleptic features of wine are rated by consumers and winemakers: does the brand label precondition the judgments of both groups?
Ruiz Vega, A.V.; Azón Ramos, J.; Pelegrín Borondo, J; Riaño Gil, C.
Department of Economics and Business Studies of the University of La Rioja.

66. Effects of climate conditions on the absorption and build-up of K in the leaf and in the composition of must of the Vitis Vinífera variety L. cv. Albariño.
Landin, D.; Lampreave, M.; Nadal, M.; Macias, F.
Viticulture and Oenology Research Laboratory of Ribadumia (Pontevedra). Department of Biochemistry and Biotechnology of the Oenology Faculty of Tarragona of the Universitat Rovira i Virgili. Department of Soil Science and Agricultural Chemistry of the Biology Faculty USD.

67. A study of the technological and phenolic ripening of the Tempranillo crop in two campaigns with abnormal climate conditions (2003 and 2007) in two growing zones in Extremadura.
Guerra, M.T.; Moreno, D.; Gamero, E.; Manzano, R.; Mancha, L.; Vidal-Aragón, M.C.; Prieto, M.H.; Valdés, M.E.
Santa Ana University Centre. Agrifood Technology Institute of Extremadura (Second Vicepresidency and Regional Ministry of the Economy, Trade and Innovation). Centre of Research of the Finca La Orden-Valdesequera of Extremadura (Regional Ministry of Infrastructures and Technological Development).

68. Effects of the technological boom in bodegas: a reality in logarithmic development.
Laorga, M.
Sigena, agrifood processes.

69. Effects of the mesoclimate on ripening and composition of grapes of the Vitis vinifera L. CV. Garnacha and Cariñena varieties in the DO Terra Alta.
Edo. M.; Nadal, M.; Lampreave, M.

70. Comparative analysis, description of functional areas and cost analysis for setting up, maintaining and operating a bodega belonging to the DOCa Rioja and a bodega not subject to its regulations.
López Alonso, M.; Gómez Garrido, J.
Department of Agriculture and Food of the University of La Rioja.

71. Territorial distribution and characterisation of the only wild vine population (Vitis Vinifera L.) in the Najerilla valley (La Rioja)
Prado, E.; Martínez de Toda, F.
Department of Agriculture and Food of the University of La Rioja.

72. Agricultural and qualitative evaluation of certified clones of the Prieto Picudo variety from clonal and sanitary selection of the vine in Castilla y León.
Rubio, J.A.; Arranz, C.; Yuste,R.; Alburquerque, M.V.; Yuste, J.
Department of Viticulture of the ITACyL.

73. Analysis of variability for quality parameters in a Tempranillo and Graciano progeny.
Sertucha, A.; Provedo, I.; Song, S.; Laguna, N.; Hernández, M.M.; y Menéndez, C.
Department of Agriculture and Food of the University of La Rioja. Viveros Provedo, Logroño.

74. Strategic alliances in the internationalisation of Argentinian wineries: a descriptive analysis.
Vallejo Martos, M.C.; Fernández-Ortiz. R.; Fuentes Lombardo, G.
Department of Business Administration, Accountancy and Sociology of the University of Jaén. Department of Economics and Business Studies of the University of La Rioja. Department of Business Administration, Accountancy and Sociology of the University of Jaén.

75. Potential of antimicrobial polyphenols and peptides for reducing the use of SO2 in winemaking.
García-Ruiz, A.; Enrique, M.; Manzanares, P; Marcos, J.M.; Bartolomé, B.; Moreno-Arribas, M.V.
Institute of Industrial Fermentations, CSIC. Institute of Agrochemistry and Food Technology, CSIC.

76. Precision viticulture: principles and techniques applied in the vineyard.
Tardáguila J.; Diago M.P.
VITUR (Department of Agriculture and Food of the University of La Rioja)

78. Influence of the use of fermentive nutrients in the production of biogen amines by the wine’s lactic bacteria.
Alcaide-Hidalgo, J.M.; García-Ruiz, A; Pozo-Bayón, M.A.; Navascúes, E.; Moreno-Arribas, M.V.
Institute of Industrial Fermentations, CSIC. Agrovin S.A.

79. Preliminary results of mechanical thinning in the control of yield and grape composition in Tempranillo and Garnacha.
Tardáguila, J.; Diago, M.P.; Balda, P.; Martínez de Toda, F.
VITUR (Department of Agriculture and Food of the University of La Rioja).

80. Down the row thinning, a new technique for controlling grape yields in vines trained along wires.
Tardáguila, J.; Diago, M.P.; Martínez de Toda, F.
VITUR (Department of Agriculture and Food, University of La Rioja).

81. Estimation of the variability of the vines’ vigour through a lateral, terrestrial optical sensor. Application in precision viticulture.
Tardáguila, J.; Barragán, F.; Yanguas, R.; Diago, M.P.
VITUR (Department of Agriculture and Food) of the University of La Rioja. Bodegas Dinastía Vivanco.

82. Antecedents of the consumer’s commitment. An application to the case of Somontano wine from a marketing perspective.
Espejel-Blanco, J.; Fandos-Herrera, C.; Flavián-Blanco, C.
Department of Economics and Business Department of Agriculture and Food (Area of Biochemistry and Molecular Biology) University of La Rioja. Administration of the University of Zaragoza.

83. Analysis of set-up costs and climatisation in elevated, semi-underground and underground ageing cellars.
Gómez Garrido, J.; Ruiz de Adana Santiago, M.; Altuzarra Casas, A.
Department of Agriculture and Food of the University of La Rioja. Department of Chemistry, Physics and Thermodynamics of the University of Córdoba. Department of Economic Structure and History and Public Economics of the Faculty of Economics and Business Studies of the University of Zaragoza.

84. Application of enzyme preparations with Glycodasa activity during alcoholic fermentation.
González, U.; Navascués, E.
Agrovin Biotechnology.

85. A study of the technological and phenolic ripening of the Cabernet Sauvignon crop in two campaigns with abnormal climate conditions (2003 and 2007) in two growing zones in Extremadura.
Valdés, M.E.; Guerra, M.T.; Moreno, D.; Gamero, E.; Manzano, R.; Uriarte, D.; Vidal Aragón, M.C.; Prieto, M.H.
Santa Ana University Centre. Agrifood Technology Institute of Extremadura (Second Vicepresidency and Regional Ministry of the Economy, Trade and Innovation). Centre of Research of the Finca La Orden-Valdesequera of Extremadura (Regional Ministry of Infrastructures and Technological Development).

86. Influence of winemaking practices in the evolution of the phenol content of red wines.
García-Marino, M.; Santos-Buelga, C; Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T.
Polyphenols Research Group (Nutrition and Bromatology Unit) of the Pharamacy Faculty of the University of Salamanca.

87. Effect of the nature of the vat used for fermentation on colour and its stability in red wine.
García-Puente Rivas, E.; C. Rivas-Gonzalo, J.C.; Escribano-Bailón, M.T.
Polyphenols Research Group of the Nutrition and Bromatology Unit (Pharamacy Faculty) of the University of Salamanca.

88. Spatial variability of the soil properties at different depths. Influence of this on yield, vigour and must quality in a vineyard of the DOCa Rioja.
Unamunzaga, O.; Castellón, A.; Ercilla, E.; Gallejones, P.; Usón, A.; Aizpurua, A.
NEIKER-Tecnalia (Basque Institute of Agricultural Research and Development). Department of Agriculture and Agricultural Economics Higher Polytechnic School of the University of Zaragoza.

89. Effects of the application of prohexadione calcium for regulating the growth in polyphenol composition in red wines.
Rodríguez M.S.; Lagunas, L.; Vaquero, L.; Echávarri, J.F.; Ayala, F.; Martínez, M.T.; Dizy, M.; Sanz, J.; López, M.; Mateo, L.C.; Fernández, P.
Department of Chemistry and Department of Agriculture and Food of the Science Faculty, Agrifood studies and Information Technology of the University of La Rioja. BASF Española, S.A.

90. Application of Prohexadione calcium in the vine and its direct implication for colour and fruit quality.
Gonzalo, A.; Avizcuri, J.M.; Ortigosa, N.; Lagunas, L.; Luis Vaquero, L.; Martínez, M.T.; Dizy, M.; Sanz, J.; Miguel López, M.; Echávarri, J.F.; Fernando Ayala, F.; Mateo, L.C.; Fernández, P.
Department of Chemistry and Department of Agriculture and Food of the Science Faculty, Agrifood studies and Information Technology of the University of La Rioja. BASF Española, S.A.

91. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and antioxidant activity of vinhao red wines.
Castillo-Sánchez, J.; Mejuto, J.C.; Santos-Ramos, M.L.; García-Falcón, S.
Ponte de Lima Higher School of Agriculture (IPVC) in Portugal. Department of Physics and Chemistry of the Science Faculty of Ourense in Spain. Enfermagem Higher School (IPVC) in Portugal. Department of Analytical Chemistry and Food of the Science Faculty of Ourense.

92. How to make a true “signature” wine?
Rafael Cambralla, D.; Cárcel García, P.
Department of Signals Theory and Communications of the Higher Polytechnic School of the University of Alcalá.
Requena Viticulture and Oenology Research Laboratory (Regional Ministry of Agriculture, Fisheries and Food of the Generalitat Valenciana).

93. Parameterisation of tartaric stabilisation of wines by methods using cooling.
Martínez-Domingo, B; Gutiérrez-Viguera, A.R.; Sanz-Cervera, S.; Olarte-Martínez, C.; Díaz-del Río, M.;Díaz-Yubero, F.
Department of Agriculture and Food (CCT) of the University of La Rioja.

94. Effect of the application of a substratum used for mushroom growing in vine growing soil on the nutritional state of the vine and on the quality of the must.
Martín, I.; Larrieta, C.I.; Gómez, N; Pavón, F.; Domínguez, N.; Benito, A.; Pérez, M.;García-Escudero, E; Martínez, J.M.
Research and Technological Development Centre (CIDA) of the Regional Ministry of Agriculture, Animal Husbandry and Rural Development of the Government of La Rioja. Mushroom Research Technological Centre of La Rioja. Research and Technological Development Centre of La Rioja.

95. Use of ionic exchange resins for tartaric stabilisation of wines.
Martínez-Domingo, B.; Gutiérrez-Viguera, A.R.; Sanz-Cervera, S.; Carmen Olarte-Martínez, C.; Díaz-del Río, M.; Díaz-Yubero, F.
Department of Agriculture and Food (CCT) of the University of La Rioja.

96. Relevant attributes for the internet wine sales. A comparative analysis between the two market segments.
Casas Romeo, A.; Ester Subira, E.; Gilinsky, A.
University of La Rioja. Sonoma State University.