La actividad del grupo se enmarca dentro de las siguientes líneas de investigación:
- Estudio de alternativas químicas y tecnológicas para disminuir la dosis de los sulfitos en vinos.
- Estudio de la microbiota presente en los ecosistemas naturales (viña y bodega) y selección de microorganismos de interés enológico.
- Evolución del potencial agronómico y enológico de variedades blancas.
- Crianza en barricas y técnicas alternativas.
Escribano‐Viana, R., Portu, J., Garijo, P., Gutiérrez, A. R., Santamaría, P., López‐Alfaro, I., ... & González‐Arenzana, L. (2018). Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking. Journal of the Science of Food and Agriculture.
Escribano, R., López-Alfaro, I., López, R., Santamaría, P., Gutiérrez, A. R., & González-Arenzana, L. (2018). Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must and wine microbial diversity. Frontiers in Microbiology, 9, 59.
Escribano, R., González‐Arenzana, L., Portu, J., Garijo, P., López‐Alfaro, I., López, R., ... & Gutiérrez, A. R. (2018). Wine aromatic compound production and fermentative behavior within different non‐Saccharomyces species and clones. Journal of applied microbiology.
González-Arenzana, L., López-Alfaro, I., Garde-Cerdán, T., Portu, J., López, R., & Santamaría, P. (2018). Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation. International Journal of Food Microbiology.
Fernández de Simón, B., Martínez, J., Sanz, M., Cadahía, E., Esteruelas, E., Muñoz, A.M. 2014. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels. Food Chemistry, 147: 346-356.
Garde-Cerdán, T., López, R., Portu, J., González-Arenzana, L., López-Alfaro, I., Santamaría, P. 2014. Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers. Food Chemistry, 163: 136-141.
Hernández-Orte, P., Franco, E., González Huerta, C., Martínez García, J., Cabellos, M., Suberviola, J., Cacho, J. 2014. Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments. Food Research International, 57: 234-241.
González-Arenzana, L., Portu, J., López, R., López, N., Santamaría, P., Garde-Cerdán, T., López-Alfaro, I. 2015. Inactivation of wine-associated microbiota by continuous pulsed electric field treatments. Innovative Food Science and Emerging Technologies, 29: 187-192.
Portu, J., López-Alfaro, I., Gómez-Alonso, S., López, R., Garde-Cerdán, T. 2015. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea. Food Chemistry, 180: 171-180.
Rubio, P., Garijo, P., Santamaría, P., López, R., Martínez, J. Gutiérrez, A.R. 2015. Influence of oak origin ageing conditions on wine spoilage by Brettanomyces yeasts. Food Control, 74: 176-180.
González Arenzana, L., Santamaría, P., Gutiérrez, A.R., López, R., López Alfaro, I. 2016. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture dependent and culture independent methods. doi:10.1007/s00217-016-2720-2.
González-Arenzana, L., Portu, J., López, N., Santamaría, P., Garde-Cerdán, T., Gutiérrez, A.R., López-Alfaro, I., López, R. 2016. Impact of Pulsed Electric Field treatment on must and wine quality. En Handbook of electroporation. Editors Damijan Miklavcic ISBN: 978-3-319-26779-1 (Online).
Portu, J., López, R., Baroja, E., Santamaría, P., Garde-Cerdán, T., 2016. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract. Food Chemistry, 201, 213–221.
Garijo, P., Gutiérrez, A.R., López, R., Santamaría, P., González-Arenzana, L., López-Alfaro, I., Garde-Cerdán, T., Olarte, C., Sanz, S. 2016. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages. European Food Research and Technology. Doi: 10.1007/s00217-016-2796-8