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  1. Article

    Open Access

    Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines

    Pulsed electric fields effect was studied on the physico-chemical and general phenolic composition as colour characteristics and stilbene content in must and wine. For this purpose, a continuous pulsed electri...

    N. López-Giral, R. López, P. Santamaría… in European Food Research and Technology (2023)

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  2. No Access

    Article

    Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis

    Brettanomyces bruxellensis is a major cause of wine spoilage due to the production of ethyl phenols, and it has become a major worldwide oenological concern in recent years. The most critical fac...

    P. Garijo, L. González-Arenzana, I. López-Alfaro… in European Food Research and Technology (2015)