Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines von GOMEZ GARCIA-CARPINTERO, E, GOMEZ GALLEGO, M. A, SANCHEZ-PALOMO, E, GONZALEZ VINAS, M. A

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Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region von Gómez García‐Carpintero, E, Sánchez‐Palomo, E, Gómez Gallego, M.A, González‐Viñas, M.A

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Comparison of extraction methods for volatile compounds of Muscat grape juice von Sánchez-Palomo, E., Alañón, M.E., Díaz-Maroto, M.C., González-Viñas, M.A., Pérez-Coello, M.S.

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Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization von Sánchez-Palomo, E., Trujillo, M., García Ruiz, A., González Viñas, M.A.

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Influence of co-winemaking technique in sensory characteristics of new Spanish red wines von GOMEZ GARCIA-CARPINTERO, E, SANCHEZ-PALOMO, E, GONZALEZ VINAS, M. A

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The aroma of La Mancha Chelva wines: Chemical and sensory characterization von Sánchez-Palomo, E., Delgado, J.A., Ferrer, M.A., Viñas, M.A. González

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Aroma Fingerprint Characterisation of La Mancha Red Wines von Sánchez-Palomo, E., García-Carpintero, E. Gómez, Viñas, M.A. González

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Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines von Sánchez-Palomo, E., Alonso-Villegas, R., González Viñas, M.A.

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Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon von Soriano, A., Garcı´a Ruiz, A., Gómez, E., Pardo, R., Galán, F.A., González Viñas, M.A.

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Aroma enhancement of dealcoholized wines using enzyme treatment and glycosidic aroma precursors von Osorio Alises, M., Sánchez-Palomo, E., González Viñas, M.A.

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Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region von Gómez Gallego, M.A., Gómez García-Carpintero, E., Sánchez-Palomo, E., González Viñas, M.A., Hermosín-Gutiérrez, I.

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Chemical and sensory aroma typicity of La Mancha Petit Verdot wines von Delgado, J.A., Sánchez-Palomo, E., Osorio Alises, M., González Viñas, M.A.

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Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values von Sánchez‐Palomo, E, Gómez García‐Carpintero, E, Alonso‐Villegas, R, González‐Viñas, M.A

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Effects of winemaking techniques on the volatile compounds of Chelva wines von Osorio Alises, M., Sánchez-Palomo, E., González Viñas, M.A.

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Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact von Palomo, E. Sánchez, Pérez-Coello, M.S., Díaz-Maroto, M.C., González Viñas, M.A., Cabezudo, M.D.

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TASTE GROUP THRESHOLDS AND SENSORY EVALUATION OF SPANISH WINE VINEGARS von GONZÁLEZ-VIÑAS, M.A., SALVADOR, M.D., CABEZUDO, M.D.

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Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips von Guchu, E., Díaz-Maroto, M.C., Pérez-Coello, M.S., González-Viñas, M.A., Ibáñez, M.D. Cabezudo

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Influence of storage temperature on the volatile compounds of young white wines von Pérez-Coello, M.S., González-Viñas, M.A., Garcı́a-Romero, E., Dı́az-Maroto, M.C., Cabezudo, M.D.

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Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening von Palomo, E. Sánchez, Díaz-Maroto, M.C., Viñas, M.A. González, Soriano-Pérez, A., Pérez-Coello, M.S.

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Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis von Castro-Vázquez, L., Díaz-Maroto, M.C., González-Viñas, M.A., Pérez-Coello, M.S.

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