The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine
Martín-García, Francisco José, Palacios-Fernández, Sandra, López de Lerma, Nieves, García-Martínez, Teresa, Mauricio, Juan C., Peinado, Rafael A.
Published in Fermentation (Basel) (01.06.2023)
Published in Fermentation (Basel) (01.06.2023)
Get full text
Journal Article
Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines
Dumitriu (Gabur), Georgiana-Diana, Teodosiu, Carmen, Gabur, Iulian, Cotea, Valeriu V., Peinado, Rafael A., López de Lerma, Nieves
Published in Agriculture (Basel) (01.03.2021)
Published in Agriculture (Basel) (01.03.2021)
Get full text
Journal Article
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats
Martínez-García, Rafael, Moreno, Juan, Bellincontro, Andrea, Centioni, Luna, Puig-Pujol, Anna, Peinado, Rafael A., Mauricio, Juan Carlos, García-Martínez, Teresa
Published in Food chemistry (01.01.2021)
Published in Food chemistry (01.01.2021)
Get full text
Journal Article
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
Martínez-García, Rafael, Mauricio, Juan Carlos, García-Martínez, Teresa, Peinado, Rafael A., Moreno, Juan
Published in Food chemistry (30.09.2021)
Published in Food chemistry (30.09.2021)
Get full text
Journal Article
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
López de Lerma, Nieves, Peinado, Rafael A., Puig-Pujol, Anna, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa
Published in Food chemistry (01.06.2018)
Published in Food chemistry (01.06.2018)
Get full text
Journal Article
Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time
Dumitriu, Georgiana-Diana, López de Lerma, Nieves, Zamfir, Cătălin-Ioan, Cotea, Valeriu V., Peinado, Rafael A.
Published in Food science & technology (01.12.2017)
Published in Food science & technology (01.12.2017)
Get full text
Journal Article
Mesoporous materials as fining agents in variety Cabernet Sauvignon wines
Dumitriu, Georgiana-Diana, Cotea, Valeriu V., Peinado, Rafael A., Lerma, Nieves Lopez de, Luchian, Camelia Elena, Colibaba, Cintia Lucia, Niculaua, Marius, Zamfir, Cătălin-Ioan, Vararu, Florin, Odăgeriu, Gheorghe
Published in BIO Web of Conferences (2016)
Published in BIO Web of Conferences (2016)
Get full text
Journal Article
Conference Proceeding
Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols
Dumitriu, Georgiana-Diana, López de Lerma, Nieves, Luchian, Camelia E., Cotea, Valeriu V., Peinado, Rafael A.
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
Get full text
Journal Article
Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips
Dumitriu Gabur, Georgiana-Diana, Teodosiu, Carmen, Gabur, Iulian, Cotea, Valeriu V, Peinado, Rafael A, López de Lerma, Nieves
Published in Foods (10.12.2019)
Published in Foods (10.12.2019)
Get full text
Journal Article
Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)
Dumitriu, Georgiana-Diana, de Lerma, Nieves López, Cotea, Valeriu V., Zamfir, Cătălin-Ioan, Peinado, Rafael A.
Published in European food research & technology (01.12.2016)
Published in European food research & technology (01.12.2016)
Get full text
Journal Article