Elena González‐Royo

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 · 153 citations

Biology, Food Fermentation, Base Wine +5

Influence of Grape Seeds and Stems on Wine Composition and Astringency

Olga Pascual, Elena González‐Royo, Mariona Gil et al. · Journal of Agricultural and Food Chemistry · 2016 · 64 citations

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming properties of sparkling wine

Laura Medina-Trujillo, Elena González‐Royo, Nathalie Sieczkowski et al. · European Food Research and Technology · 2016 · 39 citations

Food Fermentation, Foaming Properties, Wine Tasting +3

The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine

Elena González‐Royo, Mireia Esteruelas, Nikolaos Kontoudakis et al. · Journal of the Science of Food and Agriculture · 2016 · 34 citations

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)

Mireia Esteruelas, Elena González‐Royo, Nikolaos Kontoudakis et al. · Journal of the Science of Food and Agriculture · 2014 · 33 citations