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Items: 3

1.

Influence of Grape Seeds and Stems on Wine Composition and Astringency.

Pascual O, González-Royo E, Gil M, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F.

J Agric Food Chem. 2016 Aug 31;64(34):6555-66. doi: 10.1021/acs.jafc.6b01806. Epub 2016 Aug 22.

PMID:
27523714
2.

The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.

González-Royo E, Esteruelas M, Kontoudakis N, Fort F, Canals JM, Zamora F.

J Sci Food Agric. 2017 Jan;97(1):172-181. doi: 10.1002/jsfa.7706. Epub 2016 Apr 13.

PMID:
26970323
3.

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).

Esteruelas M, González-Royo E, Kontoudakis N, Orte A, Cantos A, Canals JM, Zamora F.

J Sci Food Agric. 2015 Aug 15;95(10):2071-80. doi: 10.1002/jsfa.6922. Epub 2014 Oct 21.

PMID:
25242464

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