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A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

Food science & technology, 2015-11, Vol.64 (1), p.32-41

2015

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Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

Food science & technology, 2012-09, Vol.48 (1), p.1-8

2012

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Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Journal of Chromatography A, 1999-06, Vol.847 (1), p.83-90

1999

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Microoxygenation Treatment and Sensory Properties of Young Red Wines

Food science and technology international, 2008-10, Vol.14 (5), p.123-130

2008

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Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds

Journal of Chromatography A, 1999-06, Vol.847 (1), p.75-81

1999

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Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines

Talanta (Oxford), 2004-04, Vol.62 (5), p.983-990

2004

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Multivariate classification of rosé wines from different Spanish protected designations of origin

Analytica chimica acta, 2002-04, Vol.458 (1), p.187-190

2002

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Importance of Chip Selection and Elaboration Process on the Aromatic Composition of Finished Wines

Journal of agricultural and food chemistry, 2008-07, Vol.56 (13), p.5102-5111

2008

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Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

Journal of agricultural and food chemistry, 2012-07, Vol.60 (28), p.7050-7063

2012

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Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening

Journal of agricultural and food chemistry, 2004-03, Vol.52 (5), p.1181-1189

2004

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Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking

Desalination, 2009-09, Vol.245 (1), p.554-558

2009

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Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

Food chemistry, 2007, Vol.101 (3), p.881-893

2007

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Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and Melanoidins

Journal of agricultural and food chemistry, 2005-05, Vol.53 (9), p.3637-3642

2005

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Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Food science and technology international, 2001-06, Vol.7 (3), p.237-244

2001

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Role of melanoidins in sweet wines

Analytica chimica acta, 2002-04, Vol.458 (1), p.169-175

2002

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Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Food chemistry, 2006-05, Vol.96 (2), p.197-208

2006

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Application of absorbance values used in wineries for estimating CIELAB parameters in red wines

Food chemistry, 2003-05, Vol.81 (2), p.301-306

2003

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Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Food science and technology international, 2001-06, Vol.7 (3), p.237-244

2001

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Prediction of red and rosé wine CIELab parameters from simple absorbance measurements

Journal of the science of food and agriculture, 2002-09, Vol.82 (11), p.1319-1324

2002

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Sugar reduction in white and red musts with nanofiltration membranes

Desalination and water treatment, 2011-03, Vol.27 (1-3), p.167-174

2011

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Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

European food research & technology, 2005-05, Vol.220 (5-6), p.597-606

2005

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Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

Journal of agricultural and food chemistry, 2024-01, Vol.72 (4), p.1985-1994

2024

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

Molecules (Basel, Switzerland), 2022-08, Vol.27 (15), p.4815

2022

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Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties

Molecules (Basel, Switzerland), 2023-09, Vol.28 (19), p.6770

2023

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Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

Molecules (Basel, Switzerland), 2023-09, Vol.28 (18), p.6477

2023

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A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection

Microoxygenation Treatment and Sensory Properties of Young Red Wines

Various applications of liquid chromatography–mass spectrometry to the analysis of phenolic compounds

Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines

Multivariate classification of rosé wines from different Spanish protected designations of origin

Importance of Chip Selection and Elaboration Process on the Aromatic Composition of Finished Wines

Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines

Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening

Evaluation of several ultra- and nanofiltration membranes for sugar control in winemaking

Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

Inhibition of Induced DNA Oxidative Damage by Beers: Correlation with the Content of Polyphenols and Melanoidins

Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Role of melanoidins in sweet wines

Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Application of absorbance values used in wineries for estimating CIELAB parameters in red wines

Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin

Prediction of red and rosé wine CIELab parameters from simple absorbance measurements

Sugar reduction in white and red musts with nanofiltration membranes

Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines

The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines

Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties

Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds

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