Aroma potential of three autochthonous grapevine varieties from Tunisia by Imène Souid, Zemni Hassene, Eva Sánchez Palomo, Maria Soledad Pérez-Coello, Abdelwahed Ghorbel

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Rapid and Non-Destructive Analysis of Corky Off-Flavors in Natural Cork Stoppers by a Wireless and Portable Electronic Nose by José Pedro Santos, Isabel Sayago, José Luis Sanjurjo, María Soledad Perez-Coello, María Consuelo Díaz-Maroto

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Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage by Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, Almudena Soriano

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Effect of Microwave Maceration and SO₂ Free Vinification on Volatile Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello

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Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines by María Consuelo Díaz-Maroto, Manuel López Viñas, Lourdes Marchante, María Elena Alañón, Ignacio Javier Díaz-Maroto, María Soledad Pérez-Coello

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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 Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines by Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, Paula Pérez Porras, Ana Belén Bautista-Ortín, Encarna Gómez-Plaza, María Soledad Pérez-Coello

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