Artículos Científicos

Año 2019

Cancela J.J., González J.P., Vilanova M., Mirás-Avalos J.M. (2019). Water Management Using Drones and Satellites in Agriculture. Water, 11: 874

Valdés E., Talaverano I., Moreno D., Prieto H., Mancha L.A., Uriarte D., Vilanova M. (2019). Effect of the timing of water deficit on the must amino acid profile of Tempranillo grapes grown under the semiarid conditions of SW Spain. Food Chemistry, 292:24-31 

Vilanova M., Fandiño M., Frutos-Puerto S., Cancela J.J. (2019). Assessment fertigation effects on chemical composition of Vitis vinifera L. cv. Albariño. Food Chemistry, 278:636-643

Vilanova M., Rodríguez-Nogales J.M., Vila-Crespo J., Yuste J. (2019). Influence of water regime on the yield components, must chemicals and wine volatiles of cv. Verdejo. Australian Journal of Grape and Wine Research, 25(1):83-91

Ayestarán B., Martínez-Lapuente L., Guadalupe Z., Canals C., Adell E., Vilanova M. (2019). Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines. Food Chemistry, 276:187-194

Giacosa S., Giordano M., Vilanova M., Cagnasso E., Rio-Segade S., Rolle L. (2019). On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition. Journal of the Sciences of Food and Agriculture, 99:1135-1144

Año 2018

Machado E., Mussatto S., Teixeira J., Vilanova M., Oliveria JM. (2018). Increasing the sustainability of the coffee agro-industry: spent coffee grounds as a source of new beverages. Beverages 4(4):105

Rio-Segade S., Vilanova M., Pollon M., Giacosa S., Torchio F., Rolle L. (2018). Grape VOCs response to postharvest short-term ozone treatments. Frontiers in Plant Sciences, 9:1-5  

Año 2017

Río Segade S., Vilanova M., Giacosa S., Perrone I., Chitarra W., Pollon M., Torchio F.Boccacci P., Gambino G., Gerbi V., Rolle L. (2017). Ozone improves the aromatic fingerprint of wine grapes. Scientific Reports, 7:16301

Vilanova M., Genisheva Z., Tubío M., Álvarez K., Lissarrague J.R., Oliveira JM. (2017). Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane and Parral Training systems on volatile composition of Albariño wines. Molecules22(9):1-13 (Special Issue Wine Chemistry)

Ripoll G., Vázquez M., Vilanova M. (2017). Application of Near Infrared Spectroscopy to estimate the grape volatile composition during ripening. Ciencia e Tecnica Vitivinicola, 32(1):53-61

Moreno D., Valdés E., Uriarte D., Gamero E., Talaverano M.I., Vilanova M. (2017). Early Leaf removal applied in warm climatic conditions: Impact on Tempranillo wine volatiles.  Food Research International, 98:50-58

Vilanova M., Freire L. (2017). Complementary effect of blending on the aroma of Albariño and Loureiro white wines. South African Journal of Enology and Viticulture, 38(1):109-117 

Talaverano M.I., Valdés E., Moreno D., Gamero E., Mancha L.M., Vilanova M. (2017). The combined effect of water status and cluster thinning on Tempranillo wine volatiles. Journal of the Sciences and Food Agriculture, 99(5):1533-1542

Año 2016

Torchio F., Giacosa S., Vilanova M., Río S., Gerbi V., Rolle L. (2016). Use of the Response surface methodology for the assessment of changes in the volatile composition of Moscato Bianco (Vitis vinifera L.) grape berries during ripening. Food Chemistry, 212:576-584

Año 2015

Moreno D., Vilanova M., Gamero E., Talaverano I., Intrigliolo D., Uriarte D., Valdés E. (2015). Effects of early leaf removal on the skin phenolic composition of cv. Tempranillo in semi-arid terroir of West Spain. American Journal of Viticulture and Enology, 66 (2):204-211

Coelho E., Vilanova M., Genisheva Z., Oliveira J.M., Teixeira J., Domingues L. (2015). A systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization, and sensorial evaluation. LWT-Food Sciences and Technology, 62:1045-1052

Vilanova M., Rodríguez I., Canosa P., Otero I., Gamero E., Moreno D., Talaverano I., Valdés E. (2015). Variability in chemical composition of Vitis vinifera cv Mencía from different geographic areas and vintages in Ribeira Sacra (NW Spain). Food Chemistry, 169 (15):187-196

Año 2014

Gamero E., Moreno D., Vilanova M., Uriarte D., Prieto M.H., Valdés E. (2014). Effect of thinning and water stress on chemical and sensory characteristics of Tempranillo wines. Australian Journal of Grape and Wine Research, 20(3):394-400

Genisheva Z., Vilanova M., Mussato S.I., Teixeira J.A., Oliveira J.M. (2014). Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins e Effect of biocatalyst storage and SO2 concentration on wine characteristics. LWT-Food Sciences and Technology, 59:1114-1122

Sieiro C., Villa T.G., F. da Silva A., García-Fraga B., Vilanova M. (2014). Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus. Food Chemistry, 145:179-185

Año 2013

Vilanova M., Genisheva Z., Graña M., Oliveira J.M. (2013). Determination of odorants of young wines from different international grape varieties (Vitis vinífera) using GC-MS. South African Journal of Enology and Viticulture, 34(2):212-222

Sampaio A., Dragone G., Vilanova M., Oliveira J.M., Teixeira J.A., Mussatto S. (2013). Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground. LWT-Food Sciences and Technology, 54:557-563                  Trabajo seleccionado por la Revista Americana TIME como uno de los mejores 25 inventos del año 2013 (colaboración Galicia-Portugal)

Vilanova M., Escudero A., Graña M., Cacho J. (2013). Volatile composition and sensory properties of Vitis vinifera white cultivars from NW Spain. Correlation between sensory and instrumental analysis. Food Research International, 54:562-568

Años 2012

Vilanova M., Genisheva Z., Bescansa L., Masa A., Oliveira J.M. (2012). Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages. Phytochemistry, 74:196-205

Vilanova M., Diago M.P., Genisheva Z., Oliveira J.M., Tardaguila J. (2012). Early leaf removal impact on volatile composition of Tempranillo wines. Journal of the Sciences of Food and Agriculture, 92(4):935-942

Vilanova M., Varela C., Siebert T., Pretorius IS., Henschke P.A. (2012). Effect of nitrogen supplementation to grape juice on wine volatile composition of Albariño wine. Food Chemistry, 133:124-131

Vilanova M., Campo E., Escudero A., Graña M., Masa A., Cacho J. (2012). Volatile composition and sensory properties of Vitis vinifera red cultivars from NW Spain. Analytica Chemical Acta, 720:104-111

Año 2011

Valdés E., Vilanova M., Sabio E., Benalte M.J. (2011). Clarifying agents effect on the nitrogen composition in must and wine during fermentation. Food Chemistry, 125(2): 430-437

Vilanova M., Zamuz S., da Silva A.F., Masa A., Sieiro C. (2011). Intraspecific diversity of yeast associated to Vitis vinifera Albariño must from different vineyard ecosystems. Journal of Institute of Brewing, 117(2):224-229

Canosa P., Oliveira J.M., Masa A., Vilanova M. (2011). Study of the volatile and glycosidically composition of minority Vitis vinifera cultivars from NW Spain. Journal of Institute of Brewing, 117(3):462-471

Años 2010

Vilanova M., Genisheva Z., Masa A., Oliveira J.M. (2010). Correlation between volatile composition and sensory properties in Spanish Albariño wine. Microchemical Journal, 95: 240-246

Diago M.P., Vilanova M., Blanco J.A., Tardáguila J. (2010). Composition and sensory attributes of Grenache and Tempranillo wines as affected by mechanical thinning. Australian Journal Grape and Wine Research, 16:314-326

Diago M.P., Vilanova M., Tardáguila J. (2010). Effects of timing of early defoliation (hand and mechanical) on the aroma attributes of Tempranillo (Vitis vinifera L.) wines. American Journal of Enology and Viticulture, 61(3):382-391

Duarte W.F., Dias D.R., Oliveira J.M., Vilanova M., Teixeira J.A., Almeida e Silva J.B., Schwan R.F. (2010). Raspberry (Rubus idaeus L) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International, 43(9): 2303-2314

Año 2009

Vilanova M., Masa A., Tardaguila J. (2009). Evaluation of the aromatic variability of Spanish grape by Quantitative Descriptive Analysis. Euphytica, 165:383-389

Tardaguila J., Blanco J.A., Martínez de Toda F., Vilanova M. (2009). Effects of timing of leaf removal on yield, wine composition and sensory properties of Grenache wine grown in dry farmed conditions. Journal International de la Vigne et du Vin, 42(4): 221-229

Vilanova M., Genisheva Z., Bescansa L., Masa A., Oliveira J.M. (2009). Volatile composition of fermented must from Vitis vinifera Agudelo, Serradelo and Blanco lexítimo from Betanzos (NW Spain). International Journal of Institute of Brewing, 115 (1):35-40

Vilanova M., Santalla M., Masa A. (2009). Environment and cultivar effect on the phenolic composition of grapes from northwest Spain. Journal of Agricultural Sciences, 147 (6): 683-697

Vilanova M., de la Fuente M. Fernández M., Masa A. (2009). New synonymies found in grapevine cultivars from Galicia (NW Spain). American Journal of Enology and Viticulture, 60 (2):236-240

Años 2008

Masa A., Vilanova M. (2008). Characterization phenolic and aromatic of Vitis vinifera L cv. Albarín Blanco. Food Chemistry, 107:273-281

Vilanova M., Cortés S., Santiago J.L, Martínez M.C., Fernández E. (2008). Potent contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caíño Tinto, cv. Caíño Bravo and cv. Caíño Longo grapes. Journal of Agricultural Sciences, 146 (3):325-332

Vilanova M., Zamuz S., Tardaguila J., Masa A. (2008). Characterization by descriptive analysis of Vitis vinifera cv. Albariño. Journal of the Sciences of Food and Agriculture, 88: 819-823

Vilanova M., Vidal P., Cortés S. (2008). Effect of the glass shape on flavor perception of “tostado wine” from Ribeiro (NW Spain). Journal of Sensory Studies, 23 (1):114-124

Año 2007

Vilanova M., Martínez M.C. (2007). A first study of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain). European Food Research & Technology, 224:431-436

Vilanova M., Zamuz S., Vilariño F., Sieiro C. (2007). Effect of terroir on the volatiles of Vitis vinifera cv. Albariño. Journal of the Sciences of Food and Agriculture, 87:1252-1256

Zamuz S., Martínez M.C., Vilanova M. (2007). First study of enological variability of different clones of Vitis vinifera L cv. Albariño grown in the Misión Biológica de Galicia (CSIC). Journal of Food Composition and Analysis, 20:591-595

Vilanova M., Zamuz S., Masa A., Sieiro C. (2007). Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of Saccharomyces cerevisiae strains associated to Vitis vinifera. Journal International des Sciences de la Vigne et du Vin, 41(3): 1-5

Masa A., Vilanova M., Pomar F. (2007). Varietal difference among the flavonoid profiles of white grape cultivars studied by high-performance liquid chromatography. Journal of Chromatography A, 1164:291-297

Vilanova M., Ugliano T.M., Varela C., Siebert T., Pretorius I., Henschke P.A. (2007). Assimilable nitrogen utilization and production of volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine strains. Applied Microbiology and Biotechnology, 77(1):145-157

Vilanova M., Cortés S., Santiago J.L., Martínez M.C., Fernández E. (2007). Aromatic compounds in wines produced during fermentation: effect of three red cultivars. International Journal of Food Properties, 10:867-975

Año 2006

Vilanova M., Vilariño F. (2006). Influence of geographic origin on aromatic descriptors of Albariño wines. Flavour and Fragances Journal, 21(2):373-378

Vilanova M. (2006). Sensory descriptive analysis and consumer acceptability of Godello wines from Valdeorras Appellation Origen Controlée (northwest Spain). Journal of Sensory Studies, 21:262-372

Vilanova M., Sieiro C. (2006). Determination of free and bound compounds in Albariño wine. Journal of Food Composition and Analysis, 19(6-7):694-697.

Zamuz S., Vilanova M. (2006). Comparative study of volatile composition of Vitis vinifera cv. Albariño white wines from different origins. Flavour and Fragrance Journal, 21:743-748

Vilanova M., Sieiro C. (2006). Contribution by Saccharomyces cerevisiae yeast to fermentative flavor compounds in wines from cv. Albariño. Journal of Industrial Microbiology and Biotechnology, 33 (11):929-933

Zamuz S., Vilanova M. (2006). Volatile composition of the Vitis vinifera Albariño musts according to geographic area from Rías Baixas AOC (Spain). Italian Journal Food Sciences, 3 (18):323-328

Zamuz S., Díaz R., Vilanova M. (2006). Aromatic diversity in Vitis vinifera Albariño. Quantification of aromatic potential. Journal International Sciences de la Vigne et du Vin, 40 (4):197-202

Año 2005

Vilanova M., Masneuf-Pomarède I., Dubourdieu D. (2005). Influence of Saccharomyces cerevisiae strains on general composition and the sensory properties of Albariño wine. Food Technology and Biotechnology, 43 (1):79-83

Vilanova M., Masneuf-Pomarède I. (2005). Characterization of yeast strains from Rías Baixas (NW Spain) and their contribution to the fermentation of Albariño wine. Annals of Microbiology, 55 (1):23-26

Vilanova M., Masneuf-Pomarède I. (2005). Comparison of volatiles in Albariño wine produced by Saccharomyces cerevisiae strain. Italian Journal of Food Science, 17 (2):221-227

Santiago J.L., Boso S., Vilanova M., Martínez M.C. (2005). Ampelographic, Agronomic and Molecular Characterisation of cv. Albarín Blanco (Vitis vinifera L.) plus Preliminary Oenological Data. Synonyms, Homonyms, and Errors of Identification Associated with this Cultivar. Journal International Sciences de la Vigne et du Vin, 39 (2):57-65

Vilanova M., Soto B. (2005). The impact of geographic origin on sensory properties of Vitis vinifera cv. Mencía. Journal of Sensory Studies, 20:503-511

Año 2003

Sieiro C., Poza M., Vilanova M., Villa T.G. (2003). Heterologous expresión of the Saccharomyces cerevisiae PGU1 gene in Schizosaccharomyces pombe yields an enzyme with better properties for the food industry. Applied and Environmental Microbiology, 69 (3):1861-1865

Vilanova M., Martínez M.C., Sieiro C., Masneuf I., Dubourdieu D. (2003). Ecology of Saccharomyces cerevisiae in spontaneous fermentation of D.O. Rías Baixas Appellation Controlé Winery. Journal of the Institute of Brewing, 109 (4):305-308

Año 2000

Vilanova M., Blanco P., Cortés S., Castro M., Villa T.G., Sieiro C. (2000). Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations. Journal of Applied Microbiology, 89:876-883