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Cava Wine Authentication Employing a Voltammetric Electronic Tongue

Electroanalysis (New York, N.Y.), 2014-07, Vol.26 (7), p.1504-1512

2014

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Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

Sensors (Basel, Switzerland), 2016-10, Vol.16 (11), p.1796

2016

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Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids

Plants (Basel), 2022-12, Vol.12 (1), p.4

2022

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Identification of Vitis vinifera L. Local Cultivars Recovered in Andalusia (Spain) by Using Microsatellite Markers

Horticulturae, 2023-03, Vol.9 (3), p.316

2023

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Sensory analysis of wines made with minority varieties found in Spain

BIO web of conferences, 2023-01, Vol.56, p.2027

2023

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Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Foods, 2022-09, Vol.11 (19), p.2970

2022

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Application of ultra-high pressure homogenization (UHPH) at different stages of wine production

BIO web of conferences, 2023-01, Vol.68, p.2025

2023

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Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Microorganisms (Basel), 2023-06, Vol.11 (7), p.1630

2023

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Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

Applied sciences, 2021-12, Vol.11 (24), p.12165

2021

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Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production

American journal of enology and viticulture, 2013-09, Vol.64 (3), p.386-394

2013

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Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

Microorganisms (Basel), 2020-03, Vol.8 (3), p.403

2020

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Phenological Study of 53 Spanish Minority Grape Varieties to Search for Adaptation of Vitiviniculture to Climate Change Conditions

Horticulturae, 2022-11, Vol.8 (11), p.984

2022

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A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice

Food and bioprocess technology, 2013-04, Vol.6 (4), p.978-987

2013

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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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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Microorganisms (Basel), 2020-08, Vol.8 (8), p.1216

2020

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Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

Microorganisms (Basel), 2020-08, Vol.8 (8), p.1209

2020

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Yeast biodiversity from Vitis vinifera L., subsp. sylvestris (Gmelin) Hegi to face up the oenological consequences of climate change

BIO Web of Conferences, 2016, Vol.7, p.2026

2016

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Hybrid Electronic Tongues Applied to the Quality Control of Wines

Journal of sensors, 2014-01, Vol.2014 (2014), p.1-10

2014

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Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration

BIO Web of Conferences, 2015, Vol.5, p.2002

2015

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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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Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Food chemistry, 2017-12, Vol.237, p.1030-1040

2017

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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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Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue

Sensors and actuators. B, Chemical, 2015-02, Vol.207, p.1053-1059

2015

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Identification of IVitis vinifera/I L. Local Cultivars Recovered in Andalusia by Using Microsatellite Markers

Horticulturae, 2023-02, Vol.9 (3)

2023

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Cava Wine Authentication Employing a Voltammetric Electronic Tongue

Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

Non-Anthocyanin Compounds in Minority Red Grapevine Varieties Traditionally Cultivated in Galicia (Northwest Iberian Peninsula), Analysis of Flavanols, Flavonols, and Phenolic Acids

Identification of Vitis vinifera L. Local Cultivars Recovered in Andalusia (Spain) by Using Microsatellite Markers

Sensory analysis of wines made with minority varieties found in Spain

Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

Application of ultra-high pressure homogenization (UHPH) at different stages of wine production

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

Application of a New Organic Yeast Immobilization Method for Sparkling Wine Production

The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

Phenological Study of 53 Spanish Minority Grape Varieties to Search for Adaptation of Vitiviniculture to Climate Change Conditions

A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice

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

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

Yeast biodiversity from Vitis vinifera L., subsp. sylvestris (Gmelin) Hegi to face up the oenological consequences of climate change

Hybrid Electronic Tongues Applied to the Quality Control of Wines

Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration

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

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

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

Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue

Identification of IVitis vinifera/I L. Local Cultivars Recovered in Andalusia by Using Microsatellite Markers

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