Origin and Possible Members of the 'Malvasia' Family: The New Fuencaliente de La Palma Hypothesis on the True 'Malvasia'.
- Published in:
- Horticulturae, 2025, v. 11, n. 6, p. 561, doi. 10.3390/horticulturae11060561
- By:
- Publication type:
- Article
Works by Canals, Joan Miquel
Results: 19
1
2
Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030080
- By:
- Publication type:
- Article
3
Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 10, p. 2071, doi. 10.1002/jsfa.6922
- By:
- Publication type:
- Article
4
Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 4, p. 666, doi. 10.1002/jsfa.6303
- By:
- Publication type:
- Article
5
Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 8, p. 1928, doi. 10.1002/jsfa.5993
- By:
- Publication type:
- Article
6
Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 12, p. 1021, doi. 10.3390/fermentation9121021
- By:
- Publication type:
- Article
7
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 9, p. 808, doi. 10.3390/fermentation9090808
- By:
- Publication type:
- Article
8
Influence of the thickness of oak alternatives on the composition and quality of red wines.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 9, p. 2431, doi. 10.1007/s00217-024-04550-8
- By:
- Publication type:
- Article
9
Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bioprotection with Metschnikowia pulcherrima.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 6, p. 1491, doi. 10.1007/s00217-023-04229-6
- By:
- Publication type:
- Article
10
Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 6, p. 1321, doi. 10.1007/s00217-019-03258-4
- By:
- Publication type:
- Article
11
Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 2, p. 245, doi. 10.1007/s00217-017-2951-x
- By:
- Publication type:
- Article
12
Analysis of the Diversity Presented by Vitis vinifera L. in the Volcanic Island of La Gomera (Canary Archipelago, Spain) Using Simple Sequence Repeats (SSRs) as Molecular Markers.
- Published in:
- Horticulturae, 2024, v. 10, n. 1, p. 14, doi. 10.3390/horticulturae10010014
- By:
- Publication type:
- Article
13
Characterisation and Identification of Vines from Fuerteventura (Canary Volcanic Archipelago (Spain)) Using Simple Sequence Repeat Markers.
- Published in:
- Horticulturae, 2023, v. 9, n. 12, p. 1301, doi. 10.3390/horticulturae9121301
- By:
- Publication type:
- Article
14
Study of Molecular Biodiversity and Population Structure of Vitis vinifera L. ssp. vinifera on the Volcanic Island of El Hierro (Canary Islands, Spain) by Using Microsatellite Markers.
- Published in:
- Horticulturae, 2023, v. 9, n. 12, p. 1297, doi. 10.3390/horticulturae9121297
- By:
- Publication type:
- Article
15
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 310, doi. 10.3390/foods13020310
- By:
- Publication type:
- Article
16
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods.
- Published in:
- Beverages, 2024, v. 10, n. 4, p. 103, doi. 10.3390/beverages10040103
- By:
- Publication type:
- Article
17
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
- Published in:
- Food Science & Nutrition, 2020, v. 8, n. 7, p. 3442, doi. 10.1002/fsn3.1627
- By:
- Publication type:
- Article
18
The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 172, doi. 10.1002/jsfa.7706
- By:
- Publication type:
- Article
19
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.
- Published in:
- Molecules, 2019, v. 24, n. 8, p. 1448, doi. 10.3390/molecules24081448
- By:
- Publication type:
- Article