Año 2022
Fandiño M., Vilanova M., Rodríguez-Febereiro M., Teijeiro M.T., Rey B., Cancela J. (2022). Effect of deficit irrigation on yield components and chemical composition of Albariño grapes grown in Galicia, NW Spain. Agriculture, 12, 1522
Calderón-Martín M., Valdés-Sánchez E., Alexandre-Franco MF., Fernández-González MC., Vilanova M., Cuerda-Correa E.M., Gómez-Serrano V. (2022). Waste valorization in winemaking industry: Vine shoots as precursors to optimize color and aroma in white wine . LWT-Food Science and Technology 163 (2022) 113601
Valdés E., Talaverano MI., Moreno D., Mancha LA., Vilanova M. (2022). Changes in phenolic composition of Tempranillo by effect of abiotic stresses in the vineyard. Plants 11, 1393
González M.R., Sánchez R., Vilanova M., Martín P. (2022). Grape volatile composition assessment using flouorescence índices indices of leaves within vineyards affected by iron chlorosis. Scientia Agricola doi.org/10.1590/1678-992x-2021-0250
Paissoni M., Bitelli G., Vilanova M., Montanini C., Rio-Segade S., Rolle L., Giacosa S. (2022). Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits. Food Research International,157, 111203
Iorio D., Gamabacorta G., Tarricone L., Vilanova M., Paradiso V. (2022). Effect of early basal leaf removal on phenolic and volatile composition and sensory properties of Aglianico red wines. Plants, 11, 591
Alencar A.C., Pereira R., dos Reis M., Douglas W., Lúcio M., das Graças M., Vilanova M., Ferreira W. (2022). Production and characterisation of a new distillate from green coffee seed residue. Food Chemistry, 377, 131960
Año 2021
Buesa I., Intrigliolo D.S., Castel J.R., Vilanova M. (2021). Influence of water regime on yield components and grape composition of Vitis vinifera cv Moscatel in a semiarid climate. Scientia Horticulturae 290, 110525
Moreno D., Intrigliolo D.S., Vilanova M., Castel J.R., Gamero E., Valdés M.E. (2021). Grape skins phenolic composition of Tempranillo grapevines in response to canopy management in a semi-arid terroir. Spanish Journal of Agricultural Research, 19(3):e0905
Royo C., Carbonell-Berejano P., Torres-Pérez R., Freire L., Ibáñez J., Martínez-Zapater J.M., Vilanova M. (2021). Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?. Journal of Berry Research, 12(2):187-200
Vilanova M., Genisheva Z., Tubío M., Alvarez K., Lissarrague J.R., Oliveira J.M. (2021). Effect of nine rootstocks on chemical and volatile composition of Albariño wine. Applied Science, 11, 2135 Special Issue «Novel Developments on Volatile Compounds and Sensory Analysis of Alcoholic Beverages»
Blanco P., Vázquez-Alén M., Garde-Cerdán T., Vilanova M. (2021). Aplicación de la levadura autóctona Saccharomyces cerevisiae XG3 para la elaboración de vino Treixadura en bodegas de la D.O. Ribeiro. Fermentation, 7, 31
González M.R., Sánchez R., Vilanova M., Rodríguez-Nogales J.M., Martín P. (2021). Aroma composition of Tempranillo grapes as affected by iron deficiency chlorosis and vine water status. Scientia Agricola, 78(2):e20190112
Año 2020
Coelho E., Ballesteros L.F., Domingues L., Vilanova M., Teixeira J.A. (2020). Production of a distilled spirit using Cassava flour as raw material: chemical characterization and sensory profile. Molecules, 25:3228
Fandiño M., Vilanova M., Caldeira I., Silvestre J.M., González J.P., Rey B., Cancela J., Mirás-Avalos J.M. (2020). Chemical composition and sensory properties of Albariño wine: fertigation effects. Food Research International, 137:109533
Coelho E., Lemos M., Genisheva Z., Domingues L., Vilanova M., Oliveira J.M. (2020). Simple and quick LLME/GC-MS methodoly to quantify minor volatile compounds in alcoholic beverages. Molecules, 25:621
Río Segade S., Paissoni M.A., Vilanova M., Gerbi V., Rolle L., Giacosa S. (2020). Phenolic composition influences the effectiveness of vegetal-based proteins as fining agents in the production of vegan-friendly red wines. Molecules, 25:120
Vilanova M., Fernández E., Yuste J. (2020). Abiotic stresses influence on Verdejo wine composition: Cluster thinning on different water regimes. Journal of the Science of Food and Agriculture, 100:1515-1523
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. Molecules, 22(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
Mar Vilanova Grape&Wine 