Fernando Zamora

Influence of Ethanol Concentration on the Extraction of Color and Phenolic Compounds from the Skin and Seeds of Tempranillo Grapes at Different Stages of Ripening

Roser Canals, M. C. Llaudy, Josep Valls et al. · Journal of Agricultural and Food Chemistry · 2005 · 245 citations

Agriculture, Food Science, Plant Sciences +17

Influence of the heterogeneity of grape phenolic maturity on wine composition and quality

Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort et al. · Food Chemistry · 2010 · 156 citations

Agriculture, Enology, Food Science +14

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Elena González‐Royo, Olga Pascual, Nikolaos Kontoudakis et al. · European Food Research and Technology · 2014 · 155 citations

Agriculture, Enology, Microbiology +17

New Method for Evaluating Astringency in Red Wine

M. C. Llaudy, Roser Canals, Joan Miquel Canals et al. · Journal of Agricultural and Food Chemistry · 2004 · 129 citations

Agriculture, Enology, Food Science +16

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

Mariona Gil, Nikolaos Kontoudakis, Elena González et al. · Journal of Agricultural and Food Chemistry · 2012 · 113 citations

Agriculture, Enology, Food Science +17