Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition von Sánchez-Suárez, Fernando, Peinado, Rafael A.

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Metabolomics of Red Wines Aged Traditionally, with Chips or Staves von Dumitriu Gabur, Georgiana-Diana, Sánchez-Suárez, Fernando, Peinado, Rafael A, Cotea, Valeriu V, de Lerma, Nieves López, Gabur, Iulian, Simioniuc, Violeta

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The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine von Martín-García, Francisco José, Palacios-Fernández, Sandra, López de Lerma, Nieves, García-Martínez, Teresa, Mauricio, Juan C., Peinado, Rafael A.

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Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats von Martínez-García, Rafael, Moreno, Juan, Bellincontro, Andrea, Centioni, Luna, Puig-Pujol, Anna, Peinado, Rafael A., Mauricio, Juan Carlos, García-Martínez, Teresa

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Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines von Dumitriu (Gabur), Georgiana-Diana, Teodosiu, Carmen, Gabur, Iulian, Cotea, Valeriu V., Peinado, Rafael A., Lopez de Lerma, Nieves

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Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing von Martínez-García, Rafael, Mauricio, Juan Carlos, García-Martínez, Teresa, Peinado, Rafael A., Moreno, Juan

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Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines von López de Lerma, Nieves, Peinado, Rafael A., Puig-Pujol, Anna, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa

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Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree von Dumitriu (Gabur), Georgiana-Diana, Peinado, Rafael A., Cotea, Valeriu V., López de Lerma, Nieves

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Effects of ADH2 Overexpression in Saccharomyces bayanus during Alcoholic Fermentation von Maestre, Oscar, García-Martínez, Teresa, Peinado, Rafael A, Mauricio, Juan C

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Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes von Lopez de Lerma, Nieves, Bellincontro, Andrea, Mencarelli, Fabio, Moreno, Juan, Peinado, Rafael A.

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Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time von Dumitriu, Georgiana-Diana, López de Lerma, Nieves, Zamfir, Cătălin-Ioan, Cotea, Valeriu V., Peinado, Rafael A.

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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 von Dumitriu, Georgiana-Diana, López de Lerma, Nieves, Luchian, Camelia E., Cotea, Valeriu V., Peinado, Rafael A.

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Grape pomace extract improves the in vitro and in vivo antioxidant properties of wines from sun light dried Pedro Ximénez grapes von Dumitriu, Diana, Peinado, Rafael A., Peinado, José, de Lerma, Nieves López

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Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration von Peinado, Rafael A., Moreno, Juan, Bueno, Juan E., Moreno, Jose A., Mauricio, Juan C.

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Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips von Dumitriu Gabur, Georgiana-Diana, Teodosiu, Carmen, Gabur, Iulian, Cotea, Valeriu V, Peinado, Rafael A, López de Lerma, Nieves

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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) von Dumitriu, Georgiana-Diana, de Lerma, Nieves López, Cotea, Valeriu V., Zamfir, Cătălin-Ioan, Peinado, Rafael A.

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Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis von Peinado, Rafael A., Mauricio, Juan C., Moreno, Juan

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Mesoporous materials as fining agents in variety Cabernet Sauvignon wines von 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

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Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process von Moreno, Juan, Peinado, Jose, Peinado, Rafael A.

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Gas Chromatographic Quantification of Major Volatile Compounds and Polyols in Wine by Direct Injection von Peinado, Rafael A, Moreno, Jose A, Muñoz, David, Medina, Manuel, Moreno, Juan

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