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1.
Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa.
Food Microbiol
; 110: 104189, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36462811
2.
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.
Molecules
; 24(8)2019 Apr 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-31013687
3.
Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry.
Foods
; 13(2)2024 Jan 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-38254487
4.
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning.
Foods
; 13(2)2024 Jan 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-38254611
5.
Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.
Food Chem
; 342: 128238, 2021 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-33051100
6.
Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase.
Food Chem
; 316: 126334, 2020 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32044702
7.
Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.
Food Sci Nutr
; 8(7): 3442-3455, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32724608
8.
Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution.
Food Chem
; 268: 210-219, 2018 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-30064750
9.
Oxygen consumption rates by different oenological tannins in a model wine solution.
Food Chem
; 234: 26-32, 2017 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28551234
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