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The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 541, doi. 10.3390/fermentation9060541
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- Article
Metabolomics of Red Wines Aged Traditionally, with Chips or Staves.
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- Foods, 2024, v. 13, n. 2, p. 196, doi. 10.3390/foods13020196
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- Article
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips.
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- Foods, 2019, v. 8, n. 12, p. 662, doi. 10.3390/foods8120662
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- Article
Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 14, p. 8001, doi. 10.3390/app13148001
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- Article
Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes.
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- European Food Research & Technology, 2012, v. 234, n. 4, p. 695, doi. 10.1007/s00217-012-1680-4
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- Article
Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines.
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- Agriculture; Basel, 2021, v. 11, n. 3, p. 233, doi. 10.3390/agriculture11030233
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- Article