D. Torrea

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.

C. Varela, C. Ancín-Azpilicueta, P. Henschke, 2011, Food chemistry.

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.

C. Varela, S. Schmidt, C. Ancín-Azpilicueta, 2012, Food chemistry.

Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

D. Torrea, C. Ancín, P. Fraile, 2003 .

Content of biogenic amines in a Chardonnay wine obtained through spontaneous and inoculated fermentations.

D. Torrea, C. Ancín, 2002, Journal of agricultural and food chemistry.

Extraction of volatile compounds in model wine from different oak woods: effect of SO2

D. Torrea, C. Ancín, T. Garde, 2004 .