Jordi Gombau

Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)

F. Zamora, P. Giménez, P. Pons-Mercadé, 2022, OENO One.

New insight about the functionality of oenological tannins; Main results of the working group on oenological tannins

M. Fermaud, J. Roudet, V. Moine, 2019, BIO Web of Conferences.

Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa.

J. Vicente, M. de Celis, D. Marquina, 2022, Food microbiology.

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

F. Zamora, N. Sieczkowski, J. Heras, 2023, BIO Web of Conferences.

Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines Using Gas Chromatography-Mass Spectrometry

N. Rozès, A. Bordons, C. Reguant, 2024, Foods.