R. Canals

Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

J. Canals, F. Zamora, M. C. Llaudy, 2008 .

New method for evaluating astringency in red wine.

L. Arola, N. Rozès, J. Canals, 2004, Journal of agricultural and food chemistry.

Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.

C. Santos-Buelga, S. González-Manzano, J. Canals, 2006, Journal of agricultural and food chemistry.

Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

M. Esteruelas, F. Fort, J. Canals, 2007 .

Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening.

J. Valls, J. Canals, F. Zamora, 2005, Journal of agricultural and food chemistry.

Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine

J. Canals, F. Zamora, R. Canals, 2008 .

Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

J. Canals, F. Zamora, M. C. Llaudy, 2005 .