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Filtering by: Creator Jimenez-Amat, P. Degree Field Food Science and Technology

An evaluation into the optimization and application of supercritical fluid extraction ...

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vit...

Interactions between Oenococcus oeni and Brettanomyces bruxellensis during winemaking ...

Influence of Biotic and Abiotic Factors on Yeast Communities during Cold Soak and the ...

Use of Organoleptic Methodologies to Evaluate Wine Oligosaccharides and Wines made fro...

The Influence of Vineyard and Winery Nitrogen Supplementation on Chardonnay and Pinot ...

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strai...

Investigation of Bioactive Compounds in Different Types of Fruit Pomace and Their Appl...

The Role of Ascorbic Acid, β-Cyclodextrins, and Alternative Substrates in Dictating Ra...

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