Showing 1 - 20 results of 49 for search 'Pérez-Magariño, S.', query time: 0.03s Refine Results
  1. 1
    Contenido en polisacáridos de extractos obtenidos a partir de hollejos sin fermentar procedentes de variedades tintas
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  2. 2
    Contenido en polisacáridos de extractos obtenidos a partir de hollejos sin fermentar procedentes de variedades tintas
    comunicación de congreso biblioteca
    ICVV ES


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  3. 3
    Relationship between foaming properties and polysaccharide composition of sparkling wines
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  4. 4
    Role of major wine constituents in the foam properties of white and rosé sparkling wines
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  5. 5
    Optimization of a method to extract polysaccharides from white grape pomace by-products
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  6. 6
    Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines
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  7. 7
    Changes in polysaccharide composition during sparkling wine making and aging
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  8. 8
    Characterization of volatile compounds and olfactory profile of red minority varietal wines from La Rioja
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  9. 9
    Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines
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  10. 10
    Amino acids and biogenic amines in sparkling wines: the role of grape variety, time and type aging
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  11. 11
    Effect of different winemaking techniques on the amino acids compunds in red sparkling wines
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  12. 12
    Caracterización de la composición volátil de vinos espumosos naturales elaborados con variedades de uva autóctonas de Castilla y León: influencia del tiempo de crianza sobre lías
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  13. 13
    Relationship between foaming properties and chemical composition of sparkling wines
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  14. 14
    Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties
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  15. 15
    Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines
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  16. 16
    Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
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  17. 17
    Characterization of polysaccharide extracts recovered from different grape and winemaking products
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  18. 18
    Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds
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  19. 19
    Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines
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  20. 20
    Caracterización de compuestos volátiles y perfil aromático de vinos tintos elaborados con variedades minoritarias de La Rioja
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