Rubén del Barrio‐Galán

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

Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition

Rubén del Barrio‐Galán, Silvia Pérez‐Magariño, Miriam Ortega-Herás et al. · LWT · 2012 · 58 citations

Agriculture, Biochemistry, Food Science +16

Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

Rubén del Barrio‐Galán, Silvia Pérez‐Magariño, Miriam Ortega-Herás · Food Chemistry · 2011 · 48 citations

Agriculture, Enology, Viticulture +14

Effect of Aging on Lees and of Three Different Dry Yeast Derivative Products on Verdejo White Wine Composition and Sensorial Characteristics

Rubén del Barrio‐Galán, Silvia Pérez‐Magariño, Miriam Ortega-Herás et al. · Journal of Agricultural and Food Chemistry · 2011 · 45 citations

Agriculture, Enology, Food Science +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