Luis Javier Pérez-Prieto

Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

Luis Javier Pérez-Prieto, J.M. López-Roca, Adrián Martínez‐Cutillas et al. · Journal of Agricultural and Food Chemistry · 2002 · 106 citations

Food Chemistry, Chemical Composition, Oak Barrels +9

Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage

Luis Javier Pérez-Prieto, J.M. López-Roca, Adrián Martínez‐Cutillas et al. · Journal of Agricultural and Food Chemistry · 2003 · 104 citations

Food Chemistry, Different Volume Barrels, Tannin +8

Differences in major volatile compounds of red wines according to storage length and storage conditions

Luis Javier Pérez-Prieto, J.M. López-Roca, Encarna Gómez‐Plaza · Journal of Food Composition and Analysis · 2003 · 57 citations

Food Chemistry, Major Volatile Compounds, Red Wines +1

Oak‐matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics

Luis Javier Pérez-Prieto, Maria Luisa De la Hera‐Orts, J.M. López-Roca et al. · Journal of the Science of Food and Agriculture · 2003 · 50 citations

Food Chemistry, Wine Colour, Flavoromics +10

The effect of successive uses of oak barrels on the extraction of oak-related volatile compounds from wine

Encarna Gómez‐Plaza, Luis Javier Pérez-Prieto, José Ignacio Fernández‐Fernández et al. · International Journal of Food Science & Technology · 2004 · 49 citations