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Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae : Influence on Wine Aroma during Fermentation and Ageing.
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- Beverages, 2024, v. 10, n. 2, p. 26, doi. 10.3390/beverages10020026
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- Article
Influence of methyl jasmonate and methyl jasmonate plus urea foliar applications on amino acids composition throughout 'Tempranillo' grape ripening over two seasons.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1823, doi. 10.1007/s00217-024-04512-0
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- Article
Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine's Quality.
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- Nitrogen (2504-3129), 2023, v. 4, n. 3, p. 263, doi. 10.3390/nitrogen4030019
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Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 4813, doi. 10.1002/jsfa.12549
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- Article
Foliar Applications of Calcium, Silicon and Their Combination: A Tool to Improve Grape Composition and Quality.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 12, p. 7217, doi. 10.3390/app13127217
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- Article
Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes.
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- Foods, 2023, v. 12, n. 6, p. 1142, doi. 10.3390/foods12061142
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- Article
Effect of Methyl Jasmonate and Methyl Jasmonate Plus Urea Foliar Applications on Wine Phenolic, Aromatic and Nitrogen Composition.
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- Beverages, 2022, v. 8, n. 3, p. 52, doi. 10.3390/beverages8030052
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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 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