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Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

Fermentation (Basel), 2024-01, Vol.10 (1), p.17

2024

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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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Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

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

2024

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Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Food chemistry, 2021-01, Vol.334, p.127574-127574, Article 127574

2021

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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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Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

Food chemistry, 2021-09, Vol.357, p.129784-129784, Article 129784

2021

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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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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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Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation

Applied and Environmental Microbiology, 2008-02, Vol.74 (3), p.702-707

2008

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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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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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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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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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Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Food chemistry, 2004-03, Vol.84 (4), p.585-590

2004

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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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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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Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Food chemistry, 2006, Vol.94 (2), p.232-239

2006

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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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Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process

Food chemistry, 2007, Vol.104 (1), p.224-228

2007

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Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6389-6393

2004

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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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Biological aging of sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis: Effect on odorant series

Food chemistry, 2007, Vol.100 (3), p.1188-1195

2007

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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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Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

Journal of chemical technology and biotechnology (1986), 2012-03, Vol.87 (3), p.351-359

2012

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Use of a Schizosaccharomyces pombe Mutant to Reduce the Content in Gluconic Acid of Must Obtained from Rotten Grapes

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2368-2377

2009

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Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

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

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

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

Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing

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

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

Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation

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

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

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

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

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

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)

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

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Mesoporous materials as fining agents in variety Cabernet Sauvignon wines

Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process

Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection

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

Biological aging of sherry wines under periodic and controlled microaerations with Saccharomyces cerevisiae var. capensis: Effect on odorant series

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

Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

Use of a Schizosaccharomyces pombe Mutant to Reduce the Content in Gluconic Acid of Must Obtained from Rotten Grapes

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