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Empleo de levaduras no-Saccharomyces como estrategia para aumentar la acidez de vinos dulces en un contexto de cambio climático

BIO web of conferences, 2023, Vol.68, p.2042

2023

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Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

Foods, 2024-01, Vol.13 (2), p.196

2024

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Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines

Agriculture (Basel), 2021-03, Vol.11 (3), p.233

2021

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Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Foods, 2019-12, Vol.8 (12), p.662

2019

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Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes

Journal of functional foods, 2015-08, Vol.17, p.380-387

2015

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Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments

Applied sciences, 2023-07, Vol.13 (14), p.8001

2023

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The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

Fermentation (Basel), 2023-06, Vol.9 (6), p.541

2023

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Redox proteomics reveals the hepatoprotective effect of must from Pedro Ximénez dried grapes in aged Mus spretus mice

Journal of functional foods, 2017-07, Vol.34, p.89-97

2017

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In vitro and in vivo antioxidant activity of musts and skin extracts from off-vine dried Vitis vinifera cv. “Tempranillo” grapes

Journal of functional foods, 2013-04, Vol.5 (2), p.914-922

2013

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Sunlight exposure increases the phenolic content in postharvested white grapes. An evaluation of their antioxidant activity in Saccharomyces cerevisiae

Journal of functional foods, 2013-10, Vol.5 (4), p.1566-1575

2013

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Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Food chemistry, 2018-06, Vol.250, p.22-29

2018

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Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes

European food research & technology, 2012-04, Vol.234 (4), p.695-701

2012

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Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

Food chemistry, 2011-08, Vol.127 (3), p.1391-1396

2011

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Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety

Food research international, 2013-05, Vol.51 (2), p.790-796

2013

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Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Food science & technology, 2017-12, Vol.86, p.643-651

2017

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Protective effect of Pedro-Ximénez must against p,p'-DDE-induced liver damages in aged Mus spretus mice

Food and chemical toxicology, 2020-02, Vol.136, p.110984, Article 110984

2020

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Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols

Food chemistry, 2018-02, Vol.240, p.751-758

2018

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Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity

Food & function, 2020-05, Vol.11 (5), p.4387-442

2020

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Sweet Wine Production by Two Osmotolerant Saccharomyces cerevisiae Strains

Journal of food science, 2013-06, Vol.78 (6), p.M874-M879

2013

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Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

Food chemistry, 2020-04, Vol.310, p.125801-125801, Article 125801

2020

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Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes

Food chemistry, 2012-01, Vol.130 (2), p.447-452

2012

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Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

European food research & technology, 2016-12, Vol.242 (12), p.2171-2180

2016

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STUDY OF VOLATILE COMPOUNDS OF ROMANIAN RED WINES AGED WITH OAK CHIPS

Environmental engineering and management journal, 2020-02, Vol.19 (2), p.229-234

2020

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Mesoporous materials as fining agents in variety Cabernet Sauvignon wines

BIO Web of Conferences, 2016, Vol.7, p.2011

2016

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Effect of Thermal Treatment and Oak Chips on the Volatile Composition of Pedro Ximénez Sweet Wines

American journal of enology and viticulture, 2010-01, Vol.61 (1), p.91-95

2010

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Empleo de levaduras no-Saccharomyces como estrategia para aumentar la acidez de vinos dulces en un contexto de cambio climático

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips

Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes

Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments

The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

Redox proteomics reveals the hepatoprotective effect of must from Pedro Ximénez dried grapes in aged Mus spretus mice

In vitro and in vivo antioxidant activity of musts and skin extracts from off-vine dried Vitis vinifera cv. “Tempranillo” grapes

Sunlight exposure increases the phenolic content in postharvested white grapes. An evaluation of their antioxidant activity in Saccharomyces cerevisiae

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes

Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

Protective effect of Pedro-Ximénez must against p,p'-DDE-induced liver damages in aged Mus spretus mice

Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols

Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity

Sweet Wine Production by Two Osmotolerant Saccharomyces cerevisiae Strains

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

STUDY OF VOLATILE COMPOUNDS OF ROMANIAN RED WINES AGED WITH OAK CHIPS

Mesoporous materials as fining agents in variety Cabernet Sauvignon wines

Effect of Thermal Treatment and Oak Chips on the Volatile Composition of Pedro Ximénez Sweet Wines

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