Pedro López de la Cuesta

Volatile and Non-Volatile Characterization of White and Rosé Wines from Different Spanish Protected Designations of Origin

Rubén del Barrio‐Galán, Héctor del Valle-Herrero, Marta Bueno‐Herrera et al. · Beverages · 2021 · 22 citations · Full text

Food Chemistry, Red Wines, Volatile Compounds +11

Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines

Silvia Pérez‐Magariño, Marta Bueno‐Herrera, Pedro López de la Cuesta et al. · European Food Research and Technology · 2018 · 19 citations

Food Chemistry, Volatile Composition, Flavoromics +4

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

Miriam González‐Lázaro, Leticia Martínez‐Lapuente, Zenaida Guadalupe et al. · Journal of the Science of Food and Agriculture · 2020 · 16 citations

Volatile composition of Spanish red wines: effect of origin and aging time

Rubén del Barrio‐Galán, Marta Bueno‐Herrera, Pedro López de la Cuesta et al. · European Food Research and Technology · 2022 · 12 citations

Food Chemistry, Spanish Red Wines, Aging Time +1

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Miriam González‐Lázaro, Leticia Martínez‐Lapuente, Antonio Palacios et al. · Journal of the Science of Food and Agriculture · 2019 · 10 citations