Copigmentation of Malvidin-3- O -Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content von Vignault, Adeline, Gombau, Jordi, Pascual, Olga, Jourdes, Michael, Moine, Virginie, Canals, Joan Miquel, Zamora, Fernando, Teissedre, Pierre-Louis

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Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry von Garcia-Viñola, Violeta, Ruiz-de-Villa, Candela, Gombau, Jordi, Poblet, Montse, Bordons, Albert, Reguant, Cristina, Rozès, Nicolas

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Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines von Ruiz-de-Villa, Candela, Gombau, Jordi, Poblet, Montse, Bordons, Albert, Canals, Joan Miquel, Zamora, Fernando, Reguant, Cristina, Rozès, Nicolas

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Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation von Toraño, Paloma, Gombau, Jordi, Mejías, Iratxe, Bordons, Albert, Rozès, Nicolas, Reguant, Cristina

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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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Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations von de Celis, Miguel, Ruiz, Javier, Benitez-Dominguez, Belen, Vicente, Javier, Tomasi, Sandra, Izquierdo-Gea, Sergio, Rozés, Nicolás, Ruiz-de-Villa, Candela, Gombau, Jordi, Zamora, Fernando, Barroso-delJesus, Alicia, Terron-Camero, Laura C, Andres-Leon, Eduardo, Santos, Antonio, Belda, Ignacio

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Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels von Jordi, Gombau, Cabanillas, Pedro, Mena, Adela, Pérez-Navarro, José, Ramos, Jaume, Torner, Agustí, Fort, Francesca, Gómez-Alonso, Sergio, García-Romero, Esteban, 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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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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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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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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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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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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Influence of oenological tannins on malvidin-3-O-monoglucoside copigmentation in a model wine solution von Gombau, Jordi, Vignault, Adeline, Pascual, Olga, Gómez-Alonso, Sergio, Gracía-Romero, Esteban, Hermosín, Isidro, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

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Influence of supplementation with different oenological tannins on malvidin-3-monoglucoside copigmentation von Gombau, Jordi, Vignault, Adeline, Pascual, Olga, Canals, Joan Miquel, Teissedre, Pierre-Louis, Zamora, Fernando

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Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and lower alcoholic strength von Pascual, Olga, Pons-Mercadé, Pere, Gombau, Jordi, Ortiz-Julien, Anne, Heras, José M., Fort, Francesca, Canals, Joan Miquel, Zamora, Fernando

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Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution von Vignault, Adeline, González-Centeno, Maria Reyes, Pascual, Olga, Gombau, Jordi, Jourdes, Michael, Moine, Virginie, Iturmendi, Nerea, Canals, Juan Miquel, Zamora, Fernando, Teissedre, Pierre-Louis

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Oenological tannins to prevent Botrytis cinerea damage in grapes and musts: Kinetics and electrophoresis characterization of laccase von Vignault, Adeline, Gombau, Jordi, Jourdes, Michael, Moine, Virginie, Canals, Joan Miquel, Fermaud, Marc, Roudet, Jean, Zamora, Fernando, Teissedre, Pierre-Louis

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Investigación sobre la producción vitivinícola en el bajo valle del Ebro (ss. VII-I a. C.): un proyecto interdisciplinar de arqueología experimental von Sardà Seuma, Samuel, Bricio Segura, Laura, Portillo Guisado, Carmen, Cabanillas Amboades, Pedro, Gombau Roigé, Jordi, Canals Bosch, Joan Miquel, Zamora Marín, Fernando, Fons, Jordi Diloli

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