papers and posters
list of projects
1. Study of the development of several organic acids and amino acids in the alcoholic and malolactic fermentation of grape must by quantitative 1H NMR spectroscopy.
Technological Science Complex.
Chemistry Department. La Rioja University.
La Rioja Chemical Synthesis Group, U.A.-C.S.I.C.
Avenoza, A.; Busto, J. H.; Canal, N.; Peregrina, J. M.
2. Monitoring by an electronic tasting panel of the ageing of a barrelaged red wine, using alternative techniques.
Inorganic Chemistry Department. Industrial Engineering School.
Valladolid University.
Apetreid, I. M. ; Apetreid, C. ; Nevares, I.; del Álamo, M.; Parra, V.;
Fernández-Escudero, J. A.; Íñiguez ,M.; Rodríguez-Méndez, M. L.; de Saja, J. A.
3. Well-informed consumers’ perception of organoleptic flaws in wine caused by uncontrolled malolactic fermentation.
Lallemand and La Rioja University.
Palacios, A.; Suárez, C.; Krieger, S.; Theodore, D.; Otaño, L.; Peña, F.
4. Intensification of the aromatic properties of must using different kinds of non-saccharomyces and saccharomyces yeasts.
Lallemand and La Rioja University.
Languet, P.; Aguera, E.; Samson, A.; Ortiz-Julien, A.; Palacios, A.; Salmon, J. M.
5. Retrieval of minority varieties from the Balearic Islands.
Ministry of Agriculture and Fisheries. Balearic Islands Government.
Escalona Lorenzo, J.; March Mascaró, J.; Luna Prohens, J.M.;
Martorell Nicolau, A.
6. Automation and control of the wine production process: Enocontrol.
Sigena. Alimentary processes.
Laorga Sánchez-Minteguiaga, M.
7. Application multimedia on wine culture.
Polytechnic School. Alcalá de Henares University.
Cambralla Diana, R.
8. Response of the Bobal variety to different types of oak.
Polytechnic School. Alcalá de Henares University.
Cambralla Diana, R.; Cárcel García, P.
9. Application of PCR technique in real time for the detection and quantification of Brettanomyces in wine.
Agriculture and Food Department. La Rioja University.
Calvo, V.; Valderrama, M.; Rojo-Bezares, B.; Zaragoza, M.; Torres, C.;
Ruiz-Larrea, F.
10. Content and spatial distribution of cadmium, nickel and lead concentrations in Rioja DOC vineyard soil.
Agriculture and Food Department. La Rioja University.
Marín, A.; Iñigo, V.; Andrades, M.; Alonso, J.I.
11. Influence of agricultural practices on the content and spatial distribution of copper, manganese and zinc concentrations in Rioja DOC vineyard soil.
Agriculture and Food Department. La Rioja University.
Marín, A.; Íñigo, V.; Andrades, M.; Alonso, J.I.
12. Effect of maceration enzymes and mannoproteins on the proanthocyanidin content of Tempranillo red wine.
Agriculture and Food Department. La Rioja University.
Guadalupe, Z.; Soldevilla, A.; Cereceda, J.; Vicente, R.; Ayestarán, B.
13. Influence of mannoproteins on the quality of red wines of the Tempranillo variety.
Agriculture and Food Department. La Rioja University.
Pérez, L.; Guadalupe, Z.; Ayestarán, B.; Palacios, A.
14. Effect of microoxygenation on the colour and low-weight molecular phenolic composition of Tempranillo red wine.
Agriculture and Food Department. La Rioja University.
Vicente, R.; Cereceda, J.; Guadalupe, Z.; Ayestarán, B.; Fernández, P.
15. Is the systematic addition of NFA (readily assimilable nitrogen) necessary in the production of rose wines?
Agriculture and Food Department. La Rioja University.
López de Murillas, I.; Gutiérrez, A. R.; Olarte, C.; Sanz, S.
16. Microorganisms immobilised in oenology.
Agriculture and Food Department. La Rioja University.
Gutiérrez, A.; Palacios, A.; Olarte, C.; Sanz, S.; Ayala, F.; Echávarri, F.
17. Electronic nose based on mass spectrometry (MS): a quick tool for wine quality control.
Analytical Chemistry and Organic Chemistry Department. Faculty of
Oenology. Rovira i Virgili University.
Martí, M. P.; Busto, O.; Guasch, J.
18. Non-Saccharomyces yeasts in the Rioja DOC production process.
Technological Research and Development Service. La Rioja Government.
Ocón, E.; Santamaría, P.; Garijo, P.; López, R. ; Tenorio, C.; Gutiérrez, A. R.
19. Ageing on the lees in red wines. Effects on the colour and the release of polysaccharides.
Agricultural Engineering School. Polytechnic University of Madrid.
Morata, A.; Calderón, F.; González, M. C.; Colomo, B.; Suárez-Lepe, J. A.
20. Evolution of biogenic aminesduring ageing of filtered and unfilteres wines in oak barrels.
Applied Chemistry Department. Navarra Public University.
Jimeno Moreno, N.;González Marco, A.; Ancín-Azpilicueta, C.
21. Influence of the pruning season on vine performance and the sensorial characteristics of the berries of the Garnacha variety.
Viticulture Department. La Rioja University.
Tardáguila, J.; Blanco, J. A.; Martínez de Toda, F.
22. Impact of maceration enzymes on the colouring matter of red Tempranillo wine.
Chemistry Department. Chemical Analysis Area. La Rioja University.
Sáenz-Navajas, M. P.; Guadalupe, Z.; Tena, M. T.; Fernández, P.; Ayestarán, B.
23. Impact of acetaldehyde on the formation of malvidin-o-glucoside and flavanol derivatives.
Chemistry Department. Chemical Analysis Area. La Rioja University.
Sáenz Navajas, M. P.; Fernández-Zurbano, P. ; Tena, M. T.
24. Rioja DOC: results and business performance.
Economics and Business Department. La Rioja University.
Sainz Ochoa, A.; Vargas Montoya, P.
25. Generation of biogenic amines during the wine production process.
Economics and Business Department. La Rioja University.
Analytical Chemistry, Nutrition and Bromatology Department. Salamanca
University.
Valderrama, M.; García-Marino, M.; González-Manzano, S.; Rojo-Bezares, B.;
Torres, C.; Santos-Buelga, C.; Ruiz-Larrea,F.
26. Variability of oak of different European and American origins. Development of polyphenols, ellagitannins and volatile compounds during processing in the barrel.
Industria Tonelera Navarra S.L. Forest Research Centre.
Esteruelas Estarriaga, E.; Cadahía Fernández, E.; Fernández de Simón, B.
27. Study of phenolic ripening in Galician autochthonous red varieties.
Galicia Viticulture and Oenology Centre.
Río Segade, S.; Díaz Losada, E.; Orriols Fernández, I.
28. Effect of pruning season and its intensity on the agronomic and oenological characteristics of the Godello variety.
Galicia Viticulture and Oenology Centre.
Vázquez Rodríguez, I.; Rego Martínez, F.; Díaz Losada, E.; de Sáa Otero, I.;
Orriols, I.; Barja, P.
29. The role of strategic alliances in the internationalisation of family companies. Applied to three Spanish DO wines in the wine sector.
Business Administration, Accounting and Sociology Department. Jaén
University.
Fuentes Lombardo,G.; Fernández Ortiz, R.
Economy and Company Department. La Rioja university
30. Influence of planting density on the agronomic characteristics of the Loureira variety.
Galicia Viticulture and Oenology Centre.
Vázquez, I.; Rego, F.; Orriols, I.; Losada, A.
31. Vegetative development parameters in 10 varieties of traditionally grown vines in Galicia.
Galicia Viticulture and Oenology Centre.
Vázquez, I.; Rego Martínez, F.; Díaz Losada, E.; de Sa Otero, MP.; Orriols, I.;
Souto Casanova, A. M.
32. Present and future in the commercialisation of DO wines (The situation in León).
Factor Creativo.
Núñez Herrán, B.; Sierra Matilla, S.; Pérez Membiela, A., González Soto, M.
33. Vgesvin-gps
ITI (Technical Institute) for Horticulture and Gardening.
García del Moral, J.
34. Stabilisation of wine colour due to the effect of binary mixtures.
Industrial Fermentation Institute, CSIC (Scientific Research Council).
Monagas, M.; Bartolomé, B.; Gómez-Cordovés, C. V.
35. Repercussions of grape harvest date on the phenolic composition of Merlot wines.
Industrial Fermentation Institute, CSIC (Scientific Research Council).
Suárez, R.; Bartolomé, B.; Gómez-Cordovés, C.
36. Review of the optimum conditions for ageing red wine.
Construction and Rural Roads Department. ETSI (Technical Engineering
School) for Agronomists. Polytechnic University of Madrid.
Martín Ocaña, S.; Cañas Guerrero, I.
37. Response of the leaf water potential in the Tempranillo variety to variations in the distance between vines in two water situations from different crops.
Castilla y León Technical Food Institute (ITACYL).
Barajas, E.; Yuste, R.; Martín, H.; Yuste , J.
38. Practical aspects in the determination of the phenolic composition for the 2005 harvest.
Jumilla Oenological Centre.
Vila-López, R.; Gil-Muñoz, R.; Fernández-Fernández, J. I.; Martínez-Cutillas, A.
39. Autochthonous vine varieties in Castilla y León: certified clones made available to the wine industry.
Castilla y León Technical Food Institute (ITACYL).
Yuste, J.; Arranz, C.; Alburquerque, M. V.; Rubio, JA.
40. Communication in the wine industry: the need for a multilingual and computerised terminological database for vines and wines.
Faculty of Translation and Interpretation. Valladolid University.
Ibáñez Rodríguez, M.; Comas Martínez, I.
41. The Internet in the Galician wine sector: from a virtual catalogue to e-commerce.
Faculty of Business Studies. Vigo University.
Yañez López, JC.; Docampo Parente, J.; López-Valeiras Sampedro, E.
42. Madeira’s Table Wines: evolution and organoleptic characterisation.
Madeira Wine Institute.
Fernandes, M.; Pereira, R.; Marques, JC.
43. Development of an analytical method to evaluate contamination due to brettanomyces in wine.
Chemistry Department. Chemical Analysis Area. La Rioja University.
Carrillo, JD.; Tena, M. T.
44. Analysis by multiple solid phase microextraction and gas chromatography – mass spectrometry of barrel-aged wines.
Chemistry Department. Chemical Analysis Area. La Rioja University.
Carrillo, JD.; Tena, M. T.
45. Evolution of the aromatic profile of micro-oxygenated Tempranillo red wines.
Chemistry Department. Chemical Analysis Area. La Rioja University.
Hervella, A.; Ayestarán, M. B.; Carrillo, J. D.; Tena, M. T.
46. Do wine gurus play an important role in price determination? Yes
Carlos III University, Madrid.
Tapia, M.; Warzynski, F.
47. Investing in wine funds.
Rey Juan Carlos University.
Medrano García, M. L.; Díez Martín, F.
48. Sensorial and chemical study of the aroma of barrel-aged wines of different origins and treatments.
Laboratory for Aroma Analysis and Oenology. Chemical Analysis
Department.
Escudero, A.; Ferreira, V.; Cacho, J.
49. Wine Therapy: a new business for the development of wine-producing regions.
Tomé Arsuaga, A.
50. New forms of commercialisation. Rioja DOC as an investment asset.
Rey Juan Carlos University.
Concejo Casas, A.; Prado Román, C.
51. Promotional policy for Spanish wine in China.
Rey Juan Carlos University.
Mercado Idoeta, C.; Blanco González, A.
52. Effect of the addition of oak chips and small doses of oxygen on the anthocyanic composition of red wines.
ETSIA (Agricultural Technical Engineering School), Valladolid University.
Merino García, S.; Fernánvdez Escudero, JA.; Nevares Domínguez, I.;
Álamo Sanza, M.
53. Our vineyard and wine-growing patrimony: developing its tourism and economic potential.
Múseu Rural e Do Vinho do Cartaxo.
Maia Nabais, A.
54. Quality control for corks. Comparative study between transferable and total chloroanisoles.
Chemical and Organic Analysis Department. Faculty of Oenology,
Tarragona.
Riu, M.; Mestres, M.; Busto, O.; Guasch, J.
55. Diminution of the decreases in barrels controlling the temperature and humidity in the wine cellar.
Vinoclima.
Espinosa L.
56. Influence of the presence of pyrimethanil and pyraclostrobin in alcoholic and malolactic fermentation.
Chemistry Department. La Rioja University.
Martínez-Soria, M. T.; Vaquero-Fernández, L.; Fernández-Zurbano, P.;
Sanz-Asensio, J.; López-Alonso, M.; Mateo-García, L. C.
57. Fermentation process of grapes of the Viura variety when the pyrimethanil fungicide is present. Determination of waste during production.
Chemistry Department. La Rioja University.
Fernández-Zurbano, P.; Vaquero-Fernández, L.; Martínez-Soria, M. T.;
Sanz-Asensio, J.; López-Alonso, M.; Mateo-García, L.C.
58. Application of prohexadione calcium as a vine growth regulator. Effects on fermentation and the organoleptic properties of the Tempranillo variety.
Chemistry Department. La Rioja University.
Vaquero-Fernández, L.; Martínez-Soria, M. T.; Fernández-Zurbano, P.;
Sanz-Asensio, J.; López-Alonso, M.; Mateo-García, L. C.
59. What might happen if the safety periods are not respected in the application of the pyrimethanil fungicide?
Chemistry Department La Rioja University.
Sanz-Asensio, J.; Vaquero-Fernández, L.; Martínez-Soria, M. T.;
Fernández-Zurbano, P.; López-Alonso, M.; Mateo-García, L. C.
60. Cybvin: land and wineries in wine production.
Software Grupo V, SL.
Valero Pérez, J.; García Pellicer, M.; Pérez Cantalapiedra, C.; Zabala Martínez, J.
61. Toasting of oak barrels using the TRH (Horizontal Revolving Toasting) system.
La Rioja University. Quercus Manufacturas S.A.
Díaz Yubero, F.; Echepare Fernández, E.; Díaz del Río, M.
62. Bacchus: a tool to improve vineyard stocktaking and management.
Geosys, SL.
Montesinos, S.; Fernández, L.
63. Reform of the CMO for wine.
Faculty of Law. La Rioja University.
Sánchez Hernández, A.
64. Effect of SO2 on the formation and subsequent development in the bottle of volatile compounds in wines from fermentations of sterilised and inoculated must.
Applied Chemistry Department. Navarra Public University.
Garde-Cerdán, T.; Arias-Gil, M.; Ancín-Azpilicueta, C.
65. Borrowing policy and management efficiency of companies in the Spanish wine sector.
Economics and Business Department. La Rioja University.
Acedo Ramírez, M. A.; Ayala Calvo, J. C.; Rodríguez Osés, J. E.
66. Influence of irrigation and rain on the development of the soil water content and plants in a Rioja DOC vineyard.
NEIKER, SA. Arkaute Centre. Basque Government.
Unamunzaga, O.; Castellón, A.; Riga, P.; Aizpurua, A.
67. Analytic study and evaluation of the continuous tartaric stabilisation quality system.
Haro Oenological Centre.
Muñoz Martín, M.; Meléndez Álvarez, E.; Íñiguez Crespo, M.; Puras Maestu, P.;
Ayala Orive, R.
68. Review and evaluation of the ripening of the 2001 to 2005 harvests.
Haro Oenological Centre.
Meléndez Álvarez, E.; García Lombardero, I.; Íñiguez Crespo, M.;
Ortiz Fernández, C.; Sarabia Peinador, L.; Orive Bonilla, M.; Puras Maestu, P.;
Ayala Orive, R.
69. Clonal, genetic and sanitary selection of high quality Tempranillo grapes in DOC Rioja.
Viveros Provedo, SA.
Provedo Eguía, I.
70. Characteristics of Spanish wine-exporting companies. Comparison with French, Chilean and Argentinean wine-producing companies.
Rey Juan Carlos University.
Bernal Turnes, P.; Mercado Idoeta, C.
71. Grapevine trunk disease in Rioja Alavesa.
NEIKER, SA. Arkaute Centre. Basque Government.
Muruamendiaraz, A.; Iturritxa, E.; Legorburu, J.
72. Armillaria root disease in Rioja Alavesa.
NEIKER, SA. Arkaute Centre. Basque Government.
Albaina, J.; Legorburu, J.; Iturritxa, E.
73. Spatial distribution of Grapevine fanleaf virus (GFLV) and Grapevine leafroll-associated virus 3 (GLRaV-3) and their influence on wine quality.
NEIKER, SA. Arkaute Centre. Basque Government.
Recio, E.; Legorburu, J.
74. Oenological characterisation of quercus petraea oak from the Navarra region.
Forest Research Centre, INIA (Agriculture and Food Research and
Technology Institute).
Cadahía, E.; Vallejo, R.; Fernández de Simón, B.
75. Development of the content of ethylphenols in wines during ageing in the barrel and bottle.
Servicio de Investigación y Desarollo Tecnológico. Gobierno de La Rioja.
Martinez, J.; Ojeda, S.; Villena, P.
76. Climate change and UV radiation: physiological effects on two varieties of grapevine.
Agriculture and Food Department. La Rioja University.
Núñez-Olivera, E.; Martínez-Abaigar, J.; Tomás, R.; Otero, S.; Arróniz-Crespo, M.
77. Use of microsatellite molecular markers for the identification of germplasm from vine found in La Rioja.
Viticulture Department. La Rioja University.
Blanco, C.; Menéndez, C.; Tomás, R.; Sancha, J.C.; Martínez de Toda, F.
78. Influence of the handling of vegetation on the ecophysiological characterisation of vineyards and the quality of the grape and the wine.
Viticulture Department. La Rioja University.
Orío, P.; Tardáguila, J.; Martínez de Toda, F.
79. Adsorption and mobility of fungicides in vineyard soils of the La Rioja region: influence of the soil properties and the addition of organic waste (Vinazas).
Agriculture and Food Department. La Rioja University.
Andrades, M. S.; Rodríguez-Cruz, M. S.; Sánchez-Martín, M. J.;
Sánchez-Camazano, M.
80. Vineyard registration. Production and Control Technology.
Agriculture and Economic Development Department. La Rioja
Government.
Ocón Berango, JJ.
81. International accounting in the wine sector: analysis of largescale production of wines in the Montilla-Moriles region.
Jaén University.
Horno Bueno, MP.; Álvarez López, JM.; Carasco Rosa, A.
82. Formation of biogenic amines in Chardonnay wine.
Applied Chemistry Department. Navarra Public University.
González Marco, A.; Jiménez Moreno, N.; Ancín Azpilicueta, C.
83. Malolactic fermentations in red wines: characterisation of bacteria population, production of biogenic amines and sensorial repercussions.
Catalonian Vineyards and Wine Institute.
Olmos Rizzo, P.; Puig, A.; Bartra, E.; Capdevilla, F.; Mínguez, S.
84. Relationship between the consumption of amino acids and the formation of higher alcohols in Mazuelo must fermentations.
Applied Chemistry Department. Navarra Public University.
Arias-Gil, M.; Garde-Cerdán, T.; Ancín-Azpilicueta, C.
85. The expression of the Prieto Picudo grape: past, present and future.
Technical Agricultural Engineering School (ESTIA), León University.
Boto, J. A.; Marcelo, V.; González, P.; López F.J.
86. Preservation of genetic heritage of authorised vinifera grapes and rootstocks in Rioja DOC.
Technological Research and Development Service. Rioja Government.
Vicente Renedo, T.
87. Climate change, water consumption and efficiency in the use of water in vines.
Biology Department. Mediterranean Institute of Advanced Studies (IMEDEA).
Balearic Islands University.
Gulias,J.; Riera, D.; Moreno, M.; Ribas-Carbó, M.; Cifre, J.; Flexas, J.; Medrano, H.
88. Association and characterisation of Cigales wineries.
Technological Agricultural Engineering School. Valladolid University.
Domínguez, M.; Berberana Sierra, J.; Urbano López de Meneses, B.
89. Chemometric classification of Spanish wines from different regions based on the determination of volatile compounds by HS-SPME.
Chemistry Department. Rioja University.
Cabredo-Pinillos, S.; Cedrón Fernández, T.; Sáenz-Barrio, C.
90. Separation and determination of volatile compounds in wine by ultrasound-assisted liquid-liquid extraction.
Chemistry Department. La Rioja University.
Cabredo-Pinillos, S.; Cedrón Fernández, T.; González-Birongos, M.;
Puente-Pascual, L.; Sáenz-Barrio, C.
91. Chemometric classification of different types of Rioja DOC wines (claret, rose, mixed and red).
Chemistry Department. La Rioja University
Cabredo-Pinillos, S.; Cedrón-Fernández, T.; Sáenz-Barrio, C.
92. Comparative study of different methods of extraction for volatile compounds in wine.
Chemistry Department. La Rioja University.
Cabredo-Pinillos, C.; Cedrón-Fernández, T.; Sáenz-Barrio, C.
93. Analysis of the purchasing behaviour of Valencian consumers.
Business Administration and Marketing Department. Jaume I University.
Callarisa Fiol, L.; Sánchez García, J.; Moliner Tena, M. A.;
López Navarro, M. A.; Rodríguez Artola, R.
94. Preliminary establishment of critical levels for leaf diagnosis of Vitis Vinifera L. and the Tempranillo variety in Rioja DOC.
Technological Research and Development Service. La Rioja Government.
Romero Laibarra, I.; Martín Rueda, I.; Lorenzo Íñigo, I.; García Oliveras, C.;
Villar, MT.; López Llaría, D.; Ibáñez Pascual, S.; Arroyo de Grandes, MC.;
García-Escudero Domínguez, E.
95. Water and technology in table grape production.
Agrarian Economics and Sociology Department. Valencian Agricultural
Research Institute.
Higher School of Agronomic Engineering. Cartagena Polytechnic
University.
Caballero, P.; Alcón, FJ.; Fernández-Zamudio, MA.; de Miguel, MD.
96. Contamination due to Brettanomyces in Spanish wines: impact and most frequent causes.
Agrovin S.A.
González, U.; Navascués, E.
97. Analysis of the phenolic composition and colour of wines and their classification according to variety and year.
Catalonian Wine and Vine Institute (INCAVI).
Capdevila, F.; Revilla, E.
98. Determinants of brand value in the wine market: analysis.
La Coruña University.
Calvo Dopico, D.; Blázquez Lozano, F.
99. Development of chromatic characteristics and other related compounds, based on the Tempranillo grape in Rioja DOC during red wine production and preservation.
Bodega Cooperativa Nª Sª de Valvanera; Bodega Hermedaña S.C.;
La Rioja University Colour Laboratory.
Carro, A.; Ibáñez, B.; Casas, S.; Echávarri, JF.; Ayala, F.
100. Life Synergy Project: Integration between quality wine production and the environment.
Tourism, Environment and Regional Policy Ministry; Agriculture and
Economic Development Ministry; La Rioja Economic Development Agency
(ADER); Control, Certification, Food and Agriculture Services
Organisation (ECCYSA).
Alegría Fernández, A.; Santander Trincado, B.; Arróniz Fernández, E.; Zúñiga
Palacios, B.; Portu Reinares, J.
101. New trends in environmentally sustainable mass-produced wines and the influence of good practices in the wine industry. Life Synergy Project.
Tourism, Environment and Regional Policy Ministry; Agriculture and
Economic Development Ministry; La Rioja Economic Development Agency
(ADER); Control, Certification, Food and Agriculture Services
Organisation (ECCYSA).
Chávarri Mardones, JB.; Santander Trincado, B.; Alegría Fernández, A.;
Arróniz Fernández, E.; Zúñiga Palacios, B.; Portu Reinares, J.
102. Influence of simulated mechanical pruning and minimal pruning on production of the Tempranillo grape (Vitis vinifera L).
Agriculture and Food Department. La Rioja University.
Barrio, J., Martínez de Toda, F.
103. Analysis of the implementation of the ‘Galician Wines’ brand from the perspective of perceived reputation and quality.
Malaga University; Vigo University.
García Sánchez, MD.; Cid Congil, L.
104. Functional evaluation of by-products from wine produced with the Bobal variety.
Applied Physics Department. Valencia Polytechnic University.
Department of Preventative Medicine and Public Health. Valencia
Polytechnic University. Biotechnology Department. Institute of
Agrochemistry and Food Technology. Biópolis S.L. Natraceutical S.A.
Genovés, S.; Ramón, D.; Beltrán, P.; Lladó, V.
105. The relationship between wine ratings and tasting results using statistical methods.
Faculty of Economic Sciences and Business Studies. León University.
Catalonia Polytechnic University. Agrocampus. Rennes. France
Álvarez Esteban, R.; Bécue Bertaut, M.; Pagès, J.; Vázquez Burguete, J. L.
106. Applicability of phenolic ripeness parameters when monitoring the ripening of red grapes in a warm area: Marco de Jerez.
Chemical Engineering Department. Faculty of Sciences. Cádiz University.
Bodegas Osborne.
Gómez Benítez, J.; Díez Martín, J.; Veas López, R.; Pérez Rodríguez, L.
107. Greenhouse emissions in vine cultivation: technical and economic analysis of the effects of technology incorporated to reduce the sector’s contribution to the greenhouse effect.
Department of Agriculture and Food. La Rioja University.
Mestre Sanchís, F.
108. Statistical analysis of the resistance to various pesticides and antibiotics of isolated wine yeasts in Extremadura.
Microbiology Department. Extremadura University.
Barrio IM.; Maqueda M.; Ramírez M.; Regodón JA.
109. Characterisation of the dietetic fibre of by-products from the production of port wine.
AZTI – Tecnalia.
Manzanos, MJ.; Rikondo, Z.
110. The irruption of quality red wines in Marco de Jerez. A cooperative project.
AECOVI - Jerez S.C.
Romero Acosta, E.
111. Integrated production in Marco de Jerez cooperative vineyards.
AECOVI - Jerez S.C.
Palencia Pérez, L.
112. Sketches of Spain: An Exploratory Study of Strategic Fit in the Wine Industry.
Barcelona University. Sonoma State University (USA).
Gilinsky, A.; Eyler, R.; Casas, A.; Subirá Lobera, E.
113. Potencial antioxidante de compuestos extraídos de subproductos de la elaboración de vino de Oporto
AZTI - Tecnalia
Manzanos, MJ.; Tello, J.; González, I.
114. Experiencias en la utilización de Ascophyllum nodosum (L.) Le Jol. sobre suelo calizo de viñedo en la D.O. Ribera del Duero
ESTI Agraria, Universidad de León
García Martínez, VM.; Garzón Jimeno, E.; González-Andrés, F.; Olego Morán, MA.
115. Influencia de la maceración prefermentativa a temperatura controlada sobre el color de vinos de Syrah en climas cálidos.
Universidad de Huelva. Universidad de Sevilla
Heredia, FJ.; González-Miret, ML.; Gómez-Míguez, M.; Hernanz, D.; Fernández Recamales, A.
116. Influencia de la maceración prefermentativa sobre la composición fenólica de vinos blancos elaborados a dos escalas: experimental e industrial
Universidad de Huelva. Universidad de Sevilla
Fernández Recamales, A.; Hernanz, D.; Gómez-Míguez, J.; González-Miret, ML.; Heredia, FJ.
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