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Akademický článek

Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control

Autor: Antonio Morata, Elena Adell, Carmen López, Felipe Palomero, Elena Suárez, Silvia Pedrero, María Antonia Bañuelos, Carmen González

Publikováno v: Beverages, Vol 9, Iss 1, p 16 (2023)

Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and the International Organization of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in the

Externí odkaz: https://doaj.org/article/4b816abb3a99421b9de3b3a27c052c4c

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Akademický článek

Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Autor: Ana Naranjo, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Irene Pérez, Clara Canals, Elena Adell

Publikováno v: Beverages, Vol 7, Iss 1, p 10 (2021)

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteri

Externí odkaz: https://doaj.org/article/b977cce264e14f7ea961db2b0d41e7f7

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Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

Autor: Leticia Martínez-Lapuente, Belén Ayestarán, Elena Adell, Zenaida Guadalupe, Clara Canals, Mar Vilanova

Publikováno v: Food Chemistry. 276:187-194

The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2a526489be8d1a014892867e157ffd6
https://doi.org/10.1016/j.foodchem.2018.10.013

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Aromatic and sensory characterization of maturana blanca wines made with different technologies

Autor: Irene Pérez, Leticia Martínez-Lapuente, Elena Adell, Clara Canals, Ana Naranjo, Zenaida Guadalupe, Belén Ayestarán

Publikováno v: Beverages, Vol 7, Iss 10, p 10 (2021)
Beverages
Volume 7
Issue 1
Digital.CSIC. Repositorio Institucional del CSIC
instname
RIUR. Repositorio Institucional de la Universidad de La Rioja

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::171cc9c04e590e4cbdf61abb9cb23888
https://investigacion.unirioja.es/documentos/6042ee19dcddac68faaabe12