Diego Torrea

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

Diego Torrea, Cristián Varela, Maurizio Ugliano et al. · Food Chemistry · 2011 · 175 citations

Food Chemistry, Food Fermentation, Volatile Composition +4

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Cristián Varela, Diego Torrea, Simon A. Schmidt et al. · Food Chemistry · 2012 · 111 citations

Food Chemistry, Food Fermentation, Volatile Composition +7

Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

Diego Torrea · Food Control · 2003 · 74 citations · Full text

Volatile Compounds, Food Fermentation, Different Nitrogen Demands +6

Content of Biogenic Amines in a Chardonnay Wine Obtained through Spontaneous and Inoculated Fermentations

Diego Torrea · Journal of Agricultural and Food Chemistry · 2002 · 71 citations

Food Chemistry, Indigenous Yeasts, Biosynthesis +15

Extraction of volatile compounds in model wine from different oak woods: effect of SO2

Carmen Ancı́n, Teresa Garde‐Cerdán, Diego Torrea et al. · Food Research International · 2004 · 35 citations · Full text

Environmental Chemistry, Engineering, Volatile Compounds +4