- Effects of Water Stress on Vegetative Growth and ‘Merlot’ Grapevine Yield in a Semi-Arid Mediterranean Climate

- Field evaluation of six red grapevine cultivars inoculated with Neofusicoccum parvum

- Airén y Pedro Ximénez: vinos de diferente perfil sensorial

- Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén

- Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition

- Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay

- Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora

- Reducción de las dosis de sulfuroso en vinos blancos mediante la aplicación de CO2 en los mostos

- Enfermedades de madera de vid y estrategias de control

- Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines

- Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)

- Potential of Different Natural Antioxidant Substances to Inhibit the 1-Hydroxyethyl Radical in SO2-Free Wines

- Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines

- Analysis of the phenolic composition and yield of ‘BRS Vitoria’ seedless table grape under different bunch densities using HPLC–DAD–ESI-MS/MS.

- Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo red wine.

- Perfil aromático y sensorial de los vinos Albillo Real y Albillo Dorado