Ignacio Orriols

Contribution of<i>Saccharomyces</i>and Non-<i>Saccharomyces</i>Populations to the Production of Some Components of Albariño Wine Aroma

Cesar Lema, Carmen Garcı́a-Jares, Ignacio Orriols et al. · American Journal of Enology and Viticulture · 1996 · 154 citations

Flavoromics, Albariño Wine Aroma, Secondary Metabolite +19

Phenolic ripeness assessment of grape skin by texture analysis

Susana Rı́o Segade, Luca Rollè, Vincenzo Gerbi et al. · Journal of Food Composition and Analysis · 2008 · 78 citations

Botany, Food Quality, Post-harvest Physiology +2

Aroma components of Galician Albariño, Loureira and Godello wines

Giuseppe Versini, Ignacio Orriols, A. Dalla Serra · Julius Kühn-Institut · 2015 · 75 citations · Full text

Effects of irrigation over three years on the amino acid composition of Treixadura (Vitis vinifera L.) musts and wines, and on the aromatic composition and sensory profiles of its wines

Yolanda Bouzas-Cid, Elena Falqué, Ignacio Orriols et al. · Food Chemistry · 2017 · 62 citations

Food Chemistry, Aromatic Composition, Botany +3

Fast determination of principal volatile compounds in distilled spirits

Cristina López-Vázquez, M.H. Bollaín, Klaus Berstsch et al. · Food Control · 2010 · 55 citations

Food Chemistry, Gas Chromatography, Mass Spectrometry +5