Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins von Giménez, Pol, Just-Borràs, Arnau, Gombau, Jordi, Canals, Joan Miquel, Zamora, Fernando

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Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods von Just-Borràs, Arnau, Alday-Hernández, Monserrat, García-Roldán, Aitor, Bustamante, Marco, Gombau, Jordi, Cabanillas, Pedro, Rozès, Nicolas, Canals, Joan Miquel, Zamora, Fernando

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Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava) von Just-Borràs, Arnau, Pons-Mercadé, Pere, Gombau, Jordi, Giménez, Pol, Vilomara, Glòria, Conde, Marta, Cantos, Antoni, Canals, Joan Miquel, Zamora, Fernando

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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning von Bustamante, Marco, Giménez, Pol, Just-Borràs, Arnau, Solé-Clua, Ignasi, Gombau, Jordi, Heras, José M, Sieczkowski, Nathalie, Gil, Mariona, Pérez-Navarro, José, Gómez-Alonso, Sergio, Canals, Joan Miquel, Zamora, Fernando

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Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must von Bustamante, Marco, Giménez, Pol, Just-Borràs, Arnau, Solé-Clua, Ignasi, Gombau, Jordi, Heras, José M., Sieczkowski, Nathalie, Gil, Mariona, Canals, Joan M., Zamora, Fernando

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Comparison of ancestral and traditional methods for elaborating sparkling wines von Just-Borràs, Arnau, Moroz, Ekaterina, Giménez, Pol, Gombau, Jordi, Ribé, Elisa, Collado, Angels, Cabanillas, Pedro, Marangon, Matteo, Fort, Francesca, Canals, Joan M., Zamora, Fernando

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Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning von Giménez, Pol, Just-Borras, Arnau, Solé-Clua, Ignasi, Gombau, Jordi, Heras, José M., Sieczkowski, Nathalie, Canals, Joan Miquel, Zamora, Fernando

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Ancestral sparkling wines; Comparison with traditional sparkling wines and procedures to improve their quality von Just Borràs, Arnau

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Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine: Sourced from the research article: “Effects of using cationic exchange for reducing... von Just-Borràs, Arnau, Pons-Mercadé, Pere, Gombau, Jordi, Giménez, Pol, Vilomara, Glòria, Conde, Marta, Cantos, Antoni, Canals, Joan Miquel, Zamora, Fernando

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Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine von Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

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Biotechnological tools for reducing the use of sulfur dioxide in white grape must and preventing enzymatic browning: glutathione; inactivated dry yeasts rich in glutathione; and bi... von Giménez, Pol, Just-Borras, Arnau, Pons, Pere, Gombau, Jordi, Heras, José M., Sieczkowski, Nathalie, Canals, Joan Miquel, Zamora, Fernando

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Development of a model to study browning caused by tyrosinase in grape must von García-Roldán, Aitor, Canalda-Sabaté, Antoni, Gombau-Roigé, Jordi, Bustamante-Quiñones, Marco, Just-Borras, Arnau, Heras, José M., Sieczkowski, Nathalie, Canals, Joan Miquel, Zamora, Fernando

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Development of a synthetic model to study browning caused by laccase activity from Botrytis cinerea von Giménez, Pol, Anguela, Sergi, Just-Borras, Arnau, Pons-Mercadé, Pere, Vignault, Adeline, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

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