Anna Puig‐Pujol

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Nieves López de Lerma, Rafael A. Peinado, Anna Puig‐Pujol et al. · Food Chemistry · 2018 · 71 citations · Full text

Agriculture, Enology, Viticulture +17

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Rafael Martínez, Teresa García‐Martínez, Anna Puig‐Pujol et al. · Food Chemistry · 2017 · 68 citations

Agriculture, Chemical Engineering, Food Science +16

Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue

Xavier Cetó, Andreu González‐Calabuig, Josefina Capdevila et al. · Sensors and Actuators B Chemical · 2014 · 64 citations · Full text

Agriculture, Food Science, Viticulture +16

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Rafael Martínez, Juan Moreno, Andrea Bellincontro et al. · Food Chemistry · 2020 · 58 citations

Agriculture, Enology, Food Science +17

Monitoring of malolactic fermentation in wine using an electrochemical bienzymatic biosensor for l-lactate with long term stability

Pablo Giménez-Gómez, Manuel Gutiérrez‐Capitán, Fina Capdevila et al. · Analytica Chimica Acta · 2015 · 53 citations

Agriculture, Enology, Viticulture +16