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Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

Molecules (Basel, Switzerland), 2021-01, Vol.26 (3), p.554

2021

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Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile

Plants (Basel), 2023-06, Vol.12 (13), p.2488

2023

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Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits

Horticulturae, 2023-01, Vol.9 (1), p.13

2023

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Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile

Molecules (Basel, Switzerland), 2020-12, Vol.25 (24), p.5790

2020

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Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

Journal of agricultural and food chemistry, 2012-08, Vol.60 (32), p.7988-8001

2012

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Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Foods, 2021-02, Vol.10 (2), p.390

2021

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Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile

Food research international, 2022-06, Vol.156, p.111178-111178, Article 111178

2022

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CT scan exposure in Spanish children and young adults by socioeconomic status: Cross-sectional analysis of cohort data

PloS one, 2018-05, Vol.13 (5), p.e0196449-e0196449

2018

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Contribution of yeast and base wine supplementation to sparkling wine composition

Journal of the science of food and agriculture, 2016-12, Vol.96 (15), p.4962-4972

2016

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Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima

Fermentation (Basel), 2023-09, Vol.9 (9), p.808

2023

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Analysis of the contents of Ugni molinae Turcz fruits across the ripening stages

Folia Horticulturae, 2024-06, Vol.36 (1), p.119-134

2024

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Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24 , 1478

Molecules (Basel, Switzerland), 2019-06, Vol.24 (13), p.2385

2019

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Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Molecules (Basel, Switzerland), 2019-04, Vol.24 (8), p.1478

2019

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Impact of berry size at harvest on red wine composition: a winemaker's approach

Journal of the science of food and agriculture, 2020-01, Vol.100 (2), p.836-845

2020

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Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must

OENO one, 2024-01, Vol.58 (1)

2024

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Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels

Innovative food science & emerging technologies, 2020-12, Vol.66, p.102521, Article 102521

2020

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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Foods, 2024-01, Vol.13 (2), p.310

2024

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Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages

Food research international, 2022-06, Vol.156, p.111169-111169, Article 111169

2022

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Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-13

2018

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Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

OENO one, 2018-12, Vol.52 (4)

2018

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Extraction of Soluble Polysaccharides from Grape Skins

Ciencia e investigación agraria, 2017-01, Vol.44 (1), p.1-11

2017

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Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides

American journal of enology and viticulture, 2013-06, Vol.64 (2), p.268-273

2013

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Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry

Foods, 2023-12, Vol.12 (24), p.4496

2023

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Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

OENO one, 2016-01, Vol.50 (4), p.169

2016

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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Food research international, 2019-05, Vol.119, p.554-563

2019

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Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile

Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits

Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile

CT scan exposure in Spanish children and young adults by socioeconomic status: Cross-sectional analysis of cohort data

Contribution of yeast and base wine supplementation to sparkling wine composition

Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima

Analysis of the contents of Ugni molinae Turcz fruits across the ripening stages

Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24 , 1478

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines

Impact of berry size at harvest on red wine composition: a winemaker's approach

Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must

Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages

Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

Extraction of Soluble Polysaccharides from Grape Skins

Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides

Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry

Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

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