Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products

by Ana Maria Mislata, Miquel Puxeu, Raul Ferrer-Gallego
Published 2020-01-01

Determination of Nutrient Supplementation by Means of ATR-FTIR Spectroscopy during Wine Fermentation

by Miquel Puxeu, Imma Andorra, Sílvia De Lamo-Castellví, Raúl Ferrer-Gallego
Published 2019-07-01

Effect of the Addition of Non-<i>Saccharomyces</i> at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines

by Ana María Mislata, Miquel Puxeu, Immaculada Andorrà, Noelia Espligares, Sergi de Lamo, Montserrat Mestres, Raúl Ferrer-Gallego
Published 2021-04-01