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1-4 of 4 results for Tempranillo

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Research article

First published 2012-4

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

P Hernández-Orte, A Peña, I Pardo [...]

Food Science and Technology International

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Research article

First published 2000-2

Nota. Diferenciación de vinos tintos varietales de la Comunidad Valenciana a partir del contenido de alcoholes y polioles / Note. Differentiation of varietal red wines from Communidad Valenciana (Spain) based on their composition in terms of alcohols and polyols

J.L. Aleixandre, V. Lizama, I. Alvarez [...]

Food Science and Technology International

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Research article

First published 2008-10

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

B. Puertas, R.F. Guerrero, M.S. Jurado [...]

Food Science and Technology International

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Research article

First published 2021-06-14

Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?

Carolina Royo, Pablo Carbonell-Bejerano, Rafael Torres-Pérez [...]

Journal of Berry Research