Astrid Buica

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects

Gonzalo Garrido‐Bañuelos, Astrid Buica, Julia Schückel et al. · Food Chemistry · 2018 · 49 citations

Food Chemistry, Phenolic Compounds, Ripeness Effects +5

Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

Boredi Silas Chidi, Debra Rossouw, Astrid Buica et al. · South African Journal of Enology and Viticulture · 2015 · 46 citations · Full text

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine

Leandro Dias Araújo, Sebastian Vannevel, Astrid Buica et al. · Food Research International · 2016 · 38 citations

Sauvignon Blanc Wine, Elemental Sulfur, Chemistry +1

Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II: Extractability during fermentation into wines made from grapes of different ripeness levels

Gonzalo Garrido‐Bañuelos, Astrid Buica, Julia Schückel et al. · Food Chemistry · 2018 · 38 citations

Food Fermentation, Ripening, Phytochemistry +5

Clonal differences and impact of defoliation on Sauvignon blanc (<i>Vitis vinifera</i> L.) wines: a chemical and sensory investigation

Katja Šuklje, Guillaume Antalick, Astrid Buica et al. · Journal of the Science of Food and Agriculture · 2015 · 37 citations