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Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
The aim of this work was to study the evolution of amino acids and ammonium during grape ripening and to evaluate its application to differentiate grape varieties and cultivated systems (organic andExpand
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Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation
In this work the effect of the addition of different quantities of amino acids to a nitrogen-deficient must on the formation of volatile compounds during the wine alcoholic fermentation was studied.Expand
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Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
Common thermal and pulsed electric field (PEF) treatments have been evaluated to assess their effect on fatty acids and free amino acids contents of Parellada grape juice. These compounds have greatExpand
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Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation
The effect of the addition of different amino acid concentrations in must on yeast nitrogen metabolism during alcoholic fermentation was studied. To do this, fermentations of Mazuelo must, poor inExpand
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Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
The aim of this work was to study the contribution of wild yeasts to the volatile composition of wine in inoculated fermentations. To do so, Parellada must, sterilized and inoculated withExpand
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Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract.
Phenolic compounds play a key role in grape and wine organoleptic properties, being therefore a key parameter in wine quality. Elicitor application constitutes an interesting field of research sinceExpand
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Foliar application of proline, phenylalanine, and urea to Tempranillo vines: Effect on grape volatile composition and comparison with the use of commercial nitrogen fertilizers
Abstract In this work the influence of the foliar application of proline, phenylalanine, urea and two commercial nitrogen fertilizers, with and without amino acids, on grape aroma composition wasExpand
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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Abstract The purpose of this work was to study the possibility of determination of fermentative volatile compounds in aged red wines using NIR spectroscopy. To achieve this, 240 wines belonging toExpand
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Review of quality factors on wine ageing in oak barrels
Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the product undergoes spontaneous clarification. The quality of aged wine depends on many different factors,Expand
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Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers.
The aim of this work was to study the influence of foliar application of different nitrogen sources on grape amino acid content. The nitrogen sources applied to Tempranillo grapevines were proline,Expand
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