Marcela Medel‐Marabolí

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Cristina Úbeda, Ingeborg Kania-Zelada, Rubén del Barrio‐Galán et al. · Food Research International · 2018 · 73 citations · Full text

Agriculture, Enology, Food Science +17

Wines in contact with oak wood: the impact of the variety (Carménère and Cabernet Sauvignon), format (barrels, chips and staves), and aging time on the phenolic composition

Jaime Laqui‐Estaña, Remigio López‐Solís, Álvaro Peña‐Neira et al. · Journal of the Science of Food and Agriculture · 2018 · 54 citations · Full text

Agriculture, Enology, Viticulture +17

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

Rubén del Barrio‐Galán, Marcela Medel‐Marabolí, Álvaro Peña‐Neira · Food Chemistry · 2015 · 43 citations

Agriculture, Food Science, Viticulture +17

Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines

Cristina Úbeda, Rubén del Barrio‐Galán, Álvaro Peña‐Neira et al. · American Journal of Enology and Viticulture · 2017 · 26 citations

Agriculture, Chemistry, Food Science +16

Effect of a commercial tannin on the sensorial temporality of astringency

Marcela Medel‐Marabolí, J.L. Romero, Elías Obreque‐Slier et al. · Food Research International · 2017 · 26 citations · Full text

Agriculture, Food Science, Nutritional Sciences +12