Showing 1 - 20 results of 22 for search 'Bueno-Herrera, Marta', query time: 0.10s Refine Results
  1. 1
    Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
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  2. 2
    Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines
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  3. 3
    Influence of polysaccharide commercial product addition on volatile composition of white sparkling wines
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  4. 4
    Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration
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  5. 5
    The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines
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  6. 6
    Composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas españolas y su evolución durante la crianza sobre lías
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  7. 7
    Evaluación de las características espumantes sensoriales e instrumentales de vinos espumosos naturales elaborados con variedades de uva autóctonas españolas
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  8. 8
    Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines
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  9. 9
    Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines
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  10. 10
    Analysis of polyphenolic composition in red sparkling wines elaborated following different treatments and in two maturity degree
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  11. 11
    Changes of volatile compounds by the addition of yeast autolysated in white sparkling wine elaboration
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  12. 12
    Role of polysaccharide composition on the foam properties of white and rosé sparkling wines
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  13. 13
    Relationship between foaming properties and polyphenolic composition of sparkling wines
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  14. 14
    Elaboración de vinos espumosos de calidad a partir de variedades tintas. Efecto de diferentes técnicas vitivinícolas en la composición polifenólica
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    ICVV ES


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  15. 15
    Foam characteristics of white, rosé and red sparkling wines elaborated by the champenoise method
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  16. 16
    Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters
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  17. 17
    Role of major wine constituents in the foam sensory properties of sparkling wines made from red grapes
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  18. 18
    Efecto del grado de maduración de la uva y técnicas enológicas en la composición volátil de vinos tintos espumosos
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  19. 19
    Changes of volatile compounds during the ageing on lees of red sparkling wines elaborated by the champenoise method
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  20. 20
    Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines from Tempranillo
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