A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds

by María Pilar Martínez-Pérez, Ana Belén Bautista-Ortín, Paula Pérez-Porras, Ricardo Jurado, Encarna Gómez-Plaza
Published 2020-06-01

Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification

by Leticia Martínez-Lapuente, Zenaida Guadalupe, Paula Pérez-Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Belén Ayestarán
Published 2021-07-01

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

by Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello
Published 2021-02-01