Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines

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Agriculture, Food Science, Microbiology +14

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

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Agriculture, Food Science, Viticulture +16

Volatile components of Zalema white wines

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Agriculture, Chemistry, Enology +14

Simultaneous HPLC Analysis of Biogenic Amines, Amino Acids, and Ammonium Ion as Aminoenone Derivatives in Wine and Beer Samples

Sergio Gómez‐Alonso, Isidro Hermosín‐Gutiérrez, Esteban García‐Romero · Journal of Agricultural and Food Chemistry · 2007 · 282 citations

Agriculture, Biochemistry, Wine Analysis +12

Use of <i>Lactobacillus plantarum</i> LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations

José Luis Ruiz-Barba, Declan P. Cathcart, Philip J. Warner et al. · Applied and Environmental Microbiology · 1994 · 227 citations · Full text

Agriculture, Food Science, Microbiology +17