Evaluation of the Addition of Yeast Mannoprotein to <i>Oenococcus oeni</i> Starter Cultures to Improve Wine Malolactic Fermentation by Paloma Toraño, Jordi Gombau, Iratxe Mejías, Albert Bordons, Nicolas Rozès, Cristina Reguant

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Effects of laccase from <i>Botrytis cinerea</i> on the oxidative degradation of anthocyanins by Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora

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Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry by Violeta Garcia-Viñola, Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Cristina Reguant, Nicolas Rozès

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Copigmentation of Malvidin-3-<i>O</i>-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content by Adeline Vignault, Jordi Gombau, Olga Pascual, Michael Jourdes, Virginie Moine, Joan Miquel Canals, Fernando Zamora, Pierre-Louis Teissedre

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<i>Torulaspora delbrueckii</i> Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines by Candela Ruiz-de-Villa, Jordi Gombau, Montse Poblet, Albert Bordons, Joan Miquel Canals, Fernando Zamora, Cristina Reguant, Nicolas Rozès

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Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava) by Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

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Influence of cationic exchange for reducing pH on the composition and quality of sparkling wine by Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

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Impacto de los taninos enológicos sobre la actividad lacasa by Adeline Vignault, Olga Pascual, Jordi Gombau, Michael Jourdes, Virginie Moine, Marc Fermaud, Jean Roudet, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora

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Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must by Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, Joan M. Canals, Fernando Zamora

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Investigación sobre la producción vitivinícola en el bajo valle del Ebro (ss. VII-I a. C.): un proyecto interdisciplinar de arqueología experimental by Samuel Sardà Seuma, Laura Bricio Segura, Carmen Portillo Guisado, Pedro Cabanillas Amboades, Jordi Gombau Roigé, Joan Miquel Canals Bosch, Fernando Zamora Marín, Jordi Diloli Fons

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Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning by Marco Bustamante, Pol Giménez, Arnau Just-Borràs, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Mariona Gil, José Pérez-Navarro, Sergio Gómez-Alonso, Joan Miquel Canals, Fernando Zamora

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