Saturación de los mostos con CO2 para reducir las dosis de sulfuroso en vinos blancos
Agronomic Response of 13 Spanish Red Grapevine (Vitis vinifera L.) Cultivars under Drought Conditions in a Semi‐Arid Mediterranean Climate
Connecting the Soils with a Potential Viticultural Terroir Zone
Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels
Can SO2 reduction in white wines be achieved by using CO2 saturated grape musts?
Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente
Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies
Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines
Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol
Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas
