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Analysis of polymeric phenolics in red wines using different techniques combined with gel permeation chromatography fractionation.

artículo científico publicado en 2005

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.

artículo científico publicado en 2017

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

artículo científico publicado en 2010

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

artículo científico publicado en 2018

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product.

artículo científico publicado en 2016

Effects of the nonvolatile matrix on the aroma perception of wine.

artículo científico publicado en 2010

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

scientific article published on 30 September 2019

Insights on the chemical basis of the astringency of Spanish red wines

artículo científico publicado en 2012

Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

artículo científico publicado en 2009

Rapid sensory-directed methodology for the selection of high-quality aroma wines.

artículo científico publicado en 2016

Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

artículo científico publicado en 2017

Study of Chardonnay and Sauvignon blanc wines from D.O.Ca Rioja (Spain) aged in different French oak wood barrels: Chemical and aroma quality aspects.

artículo científico publicado en 2016

Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA).

artículo científico publicado en 2016

Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine

artículo científico publicado en 2018

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