Recovery of Polysaccharides from Red Grape Marc and White Grape Pomace by Degradation of Cell Walls by Enzymes with Different Activities by Ekhiñe Garaigordobil, Leticia Martínez-Lapuente, Zenaida Guadalupe, Silvia Pérez-Magariño, Belén Ayestarán

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Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties by María Curiel-Fernández, Marta Bueno-Herrera, Zenaida Guadalupe, Belén Ayestarán, Silvia Pérez-Magariño

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Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds by Diego Canalejo, Leticia Martínez-Lapuente, Belén Ayestarán, Silvia Pérez-Magariño, Thierry Doco, Zenaida Guadalupe

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Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies by Ana Naranjo, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Irene Pérez, Clara Canals, Elena Adell

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The Influence of <i>Quercus alba</i> Geographical Location and Aging Time on the Chemical and Sensory Quality of Tempranillo Wines by Zhao Feng, Leticia Martínez-Lapuente, Mikel Landín Ross-Magahy, Manuel Higueras, Belén Ayestarán, Zenaida Guadalupe

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Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification by Leticia Martínez-Lapuente, Zenaida Guadalupe, Paula Pérez-Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, Belén Ayestarán

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Utilization of Vertical Cordon System to Improve Source-Sink Balance and Wine Aroma under Water Shortage Conditions of Maturana Blanca by Miguel Puelles, Pedro Balda, David Labarga, Andreu Mairata, Enrique García-Escudero, Zenaida Guadalupe, Belén Ayestarán, Alicia Pou

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The Generation of Suspended Cell Wall Material May Limit the Effect of Ultrasound Technology in Some Varietal Wines by Paula Pérez-Porras, Ana Belén Bautista-Ortín, Leticia Martínez-Lapuente, Zenaida Guadalupe, Belén Ayestarán, Encarna Gómez-Plaza

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The Effects of Grape Polysaccharides Extracted from Grape By-Products on the Chemical Composition and Sensory Characteristics of White Wines by Silvia Pérez-Magariño, Estela Cano-Mozo, Marta Bueno-Herrera, Diego Canalejo, Thierry Doco, Belén Ayestarán, Zenaida Guadalupe

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Influence of non-irrigation and seasonality on wine colour, phenolic composition and sensory quality of a grapevine (<i>Vitis vinifera</i> cv. Callet) in a Mediterranean climate by Alicia Pou, Pedro Balda, Josep Cifre, Joan Manuel Ochogavia, Belén Ayestaran, Zenaida Guadalupe, Miquel Llompart, Josefina Bota, Leticia Martínez

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High-Power Ultrasound in Enology: Is the Outcome of This Technique Dependent on Grape Variety? by Paula Pérez-Porras, Encarna Gómez Plaza, Leticia Martínez-Lapuente, Belén Ayestarán, Zenaida Guadalupe, Ricardo Jurado, Ana Belén Bautista-Ortín

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Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello

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Effect of Methyl Jasmonate Plus Urea Foliar Application on the Polysaccharide and Monosaccharide Composition of Tempranillo Grapes and Wines and on the Wine’s Quality by Miriam González-Lázaro, Leticia Martínez-Lapuente, Teresa Garde-Cerdán, Mikel Landín Ross-Magahy, Lesly L. Torres-Díaz, Eva P. Pérez-Álvarez, Zenaida Guadalupe, Belén Ayestarán

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