Found: 23
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Comparative study of red grape must nanofiltration: Laboratory and pilot plant scales.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 610, doi. 10.1016/j.fbp.2014.08.007
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- Article
The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines.
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- Molecules, 2022, v. 27, n. 15, p. 4815, doi. 10.3390/molecules27154815
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- Article
By-product of Lavandula latifolia essential oil distillation as source of antioxidants.
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- Journal of Food & Drug Analysis, 2015, v. 23, n. 2, p. 225, doi. 10.1016/j.jfda.2014.07.003
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- Article
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact.
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- Beverages, 2024, v. 10, n. 1, p. 3, doi. 10.3390/beverages10010003
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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
Untitled.
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- European Food Research & Technology, 2002, v. 214, n. 5, p. 444, doi. 10.1007/s00217-001-0468-8
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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
Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 291, doi. 10.1002/jsfa.8470
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- Article
Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties.
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- Molecules, 2023, v. 28, n. 19, p. 6770, doi. 10.3390/molecules28196770
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- Article
Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds.
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- Molecules, 2023, v. 28, n. 18, p. 6477, doi. 10.3390/molecules28186477
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- Article
Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2073, doi. 10.1002/jsfa.6526
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- Article
Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 15, p. 3720, doi. 10.1002/jsfa.6211
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- Article
Wine consumption habits and consumer preferences between wines aged in barrels or with chips.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 5, p. 943, doi. 10.1002/jsfa.4269
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- Article
Prediction of red and rosé wine CIELab parameters from simple absorbance measurements.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 11, p. 1319, doi. 10.1002/jsfa.1191
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- Article
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
Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines.
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- European Food Research & Technology, 2013, v. 236, n. 5, p. 827, doi. 10.1007/s00217-013-1934-9
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- Article
Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines.
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- European Food Research & Technology, 2012, v. 234, n. 2, p. 231, doi. 10.1007/s00217-011-1633-3
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- Article
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine.
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- European Food Research & Technology, 2010, v. 230, n. 3, p. 485, doi. 10.1007/s00217-009-1189-7
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- Article
Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1485, doi. 10.1007/s00217-007-0680-2
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- Article
Influence of commercial pectolytic preparations on the composition and storage evolution of Albillo white wines.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 7, p. 789, doi. 10.1046/j.1365-2621.2001.00514.x
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- Article