Ana Guitart

Some Observations About the Correlation Between the Amino Acid Content of Musts and Wines of the Chardonnay Variety and Their Fermentation Aromas

Ana Guitart, Purificación Hernández-Orte, Vicente Ferreira et al. · American Journal of Enology and Viticulture · 1999 · 59 citations

Agriculture, Biochemistry, Enology +16

Changes in the Concentration of Amino Acids During the Ripening of<i>Vitis vinifera</i>Tempranillo Variety from the<i>Denomination d'Origine</i>Somontano (Spain)

Puri Hernández-Orte, Ana Guitart, Juan Cacho · American Journal of Enology and Viticulture · 1999 · 50 citations

Agriculture, Biochemistry, Plant Sciences +17

Effects of maceration on the amino acid content of Chardonnay musts and wines

Ana Guitart, P. Hernández, Juan Cacho · Federal Research Centre for Cultivated Plants (Julius Kühn-Institut) · 2015 · 17 citations · Full text

Agriculture, Biochemistry, Food Science +15

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

Purificación Hernández-Orte, Ana Guitart, Vicente Ferreira et al. · Food Science and Technology International · 1998 · 16 citations

Agriculture, Biochemistry, Food Science +15

Amino Acid Determination in Musts and Wines by HPLC After Derivatization With Phenylisothiocyanate

Purificación Hernández-Orte, Ana Guitart, Juan Cacho · American Journal of Enology and Viticulture · 1997 · 14 citations

Agriculture, Enology, Food Science +9