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Chemo-sensory profile of white wines: importance of grape variety and aging technique.
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- European Food Research & Technology, 2024, v. 250, n. 7, p. 1949, doi. 10.1007/s00217-024-04501-3
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- Article
Volatile composition of Spanish red wines: effect of origin and aging time.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1903, doi. 10.1007/s00217-022-04014-x
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- Article
Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines.
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- European Food Research & Technology, 2019, v. 245, n. 5, p. 1047, doi. 10.1007/s00217-018-3209-y
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- Article
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2618, doi. 10.1002/jsfa.10291
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- Article
Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4580, doi. 10.1002/jsfa.9697
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- Article
Volatile and Non-Volatile Characterization of White and Rosé Wines from Different Spanish Protected Designations of Origin.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030049
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- Article