Olga Pascual

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

Elena González‐Royo, Olga Pascual, Nikolaos Kontoudakis et al. · European Food Research and Technology · 2014 · 153 citations

Biology, Food Fermentation, Base Wine +5

Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution

Adeline Vignault, María Reyes González-Centeno, Olga Pascual et al. · Food Chemistry · 2018 · 75 citations

Food Chemistry, Commercial Oenological Tannins, Tannin +5

Oxygen consumption rates by different oenological tannins in a model wine solution

Olga Pascual, Adeline Vignault, Jordi Gombau et al. · Food Chemistry · 2017 · 69 citations

Food Chemistry, Different Oenological Tannins, Oxygen Consumption Rates +4

Influence of Grape Seeds and Stems on Wine Composition and Astringency

Olga Pascual, Elena González‐Royo, Mariona Gil et al. · Journal of Agricultural and Food Chemistry · 2016 · 64 citations

Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

Diego Piccardo, Guzmán Favre, Olga Pascual et al. · European Food Research and Technology · 2019 · 42 citations

Food Chemistry, Polysaccharide Composition, Unripe Grapes +7