2020
Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2
Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine
Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
2019
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
2018
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharomyces pombe and Saccharomyces cerevisiae
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution
Copyright © 2018 American Chemical Society
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