Ana Casp

Anthocyanin composition of Tempranillo, Garnacha and Cabernet Sauvignon grapes from high- and low-quality vineyards over two years

Íñigo Arozarena, Belén Ayestarán, María J. Cantalejo et al. · European Food Research and Technology · 2002 · 76 citations · Full text

Anthocyanin Composition, Low-quality Vineyards, Cabernet Sauvignon Grapes

Multivariate differentiation of Spanish red wines according to region and variety

Íñigo Arozarena, Ana Casp, Remedios Mar�n et al. · Journal of the Science of Food and Agriculture · 2000 · 40 citations

Food Chemistry, Red Wines, Multivariate Differentiation +11

Differentiation of some Spanish wines according to variety and region based on their anthocyanin composition

Íñigo Arozarena, Ana Casp, R Marín et al. · European Food Research and Technology · 2000 · 32 citations

Spanish Wines, Anthocyanin Composition

Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles

Alicia González-del Pozo, Íñigo Arozarena, María José Noriega et al. · European Food Research and Technology · 2010 · 29 citations

Micro-oxygenation Treatments, Cabernet Sauvignon Wine, Phenolic Composition +1

Geographical differentiation of white wines from three subzones of the designation of origin Valencia

Inmaculada Álvarez, José Luis Aleixandre, Ana Casp et al. · European Food Research and Technology · 2003 · 12 citations

Origin Valencia, White Wines, Geographical Differentiation +1