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Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages ⬇️

artículo científico publicado el 7 de noviembre de 2011

Early leaf removal impact on volatile composition of Tempranillo wines

article

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral Training Systems on the Volatile Composition of Albariño Wines.

artículo científico publicado en 2017

Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood

scientific article published on 13 May 2019

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.

artículo científico publicado en 2012

Malolactic fermentation of wines with immobilised lactic acid bacteria - influence of concentration, type of support material and storage conditions.

artículo científico publicado en 2012

Microextraction and Gas Chromatography/Mass Spectrometry for improved analysis of geosmin and other fungal "off" volatiles in grape juice.

artículo científico publicado en 2010

New PLS analysis approach to wine volatile compounds characterization by near infrared spectroscopy (NIR).

artículo científico publicado en 2017

Production of blueberry wine and volatile characterization of young and bottle-aging beverages

artículo científico publicado en 2019

Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention

artículo científico publicado en 2018

Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages

artículo científico publicado en 2020

Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity.

artículo científico publicado en 2017

Volatile Composition and Sensory Properties of Mead

artículo científico publicado en 2019

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