Co-existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rubea and BRS Cora
Reducción de las dosis de sulfuroso en vinos blancos mediante la aplicación de CO2 en los mostos
Enfermedades de madera de vid y estrategias de control
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
Potential of Different Natural Antioxidant Substances to Inhibit the 1‑Hydroxyethyl Radical in SO2‑Free Wines
Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central‑southeastern Spain)
Impact of oenological antioxidant substances on the formation of 1-hydroxyethyl radical and phenolic composition in SO2 free red wines
Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution.
Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency.
