Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines

Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

(2011) Rubén Del Barrio-Galán et al.   FOOD CHEMISTRY

Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

(2009) Juan José Rodríguez-Bencomo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine

(2009) R. Pradelles et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Commercial Inactive Dry Yeast Preparations for Enological Use Based on Their Ability To Release Soluble Compounds and Their Behavior toward Aroma Compounds in Model Wines

(2009) Maria Ángeles Pozo-Bayón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profile and potential of inactive dry yeast-based winemaking additives to modify the volatile composition of wines

(2009) Maria Ángeles Pozo-Bayón et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Yeast Cell-Wall Characteristics on 4-Ethylphenol Sorption Capacity in Model Wine

(2008) Rémi Pradelles et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

(2008) Zenaida Guadalupe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine fromBombino biancoGrapes

(2008) Francesca Masino et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of a Solid-Phase Extraction Method Using Copolymer Sorbents for Isolation of Phenolic Compounds in Red Wines and Quantification by HPLC

(2008) Silvia Pérez-Magariño et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Highlight on the problems generated by p-coumaric acid analysis in wine fermentations

(2007) Dominique Salameh et al.   FOOD CHEMISTRY