Works matching AU Gombau, Jordi
Results: 10
Influence of the thickness of oak alternatives on the composition and quality of red wines.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2431, doi. 10.1007/s00217-024-04550-8
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- Article
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.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1491, doi. 10.1007/s00217-023-04229-6
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- Article
Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods.
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- Beverages, 2024, v. 10, n. 4, p. 103, doi. 10.3390/beverages10040103
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- Article
Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.
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- Microbiome, 2024, v. 12, n. 1, p. 1, doi. 10.1186/s40168-024-01930-w
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- Article
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning †.
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- Foods, 2024, v. 13, n. 2, p. 310, doi. 10.3390/foods13020310
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- Article
Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry.
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- Foods, 2024, v. 13, n. 2, p. 186, doi. 10.3390/foods13020186
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- Article
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
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- Food Science & Nutrition, 2020, v. 8, n. 7, p. 3442, doi. 10.1002/fsn3.1627
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- Article
Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 52, doi. 10.3390/fermentation10010052
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- Article
Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1021, doi. 10.3390/fermentation9121021
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- Article
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.
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- Molecules, 2019, v. 24, n. 8, p. 1448, doi. 10.3390/molecules24081448
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- Article