A. Cantos

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.

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

N. Rozès, F. Zamora, P. Giménez, 2021, Australian Journal of Grape and Wine Research.

Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).

Elena González-Royo, M. Esteruelas, N. Kontoudakis, 2015, Journal of the science of food and agriculture.

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

Elena González-Royo, M. Esteruelas, F. Fort, 2015 .

[Granulation of acetylsalicylic acid by a wet process. Influence of pH and some adjuvants for stabilization].

G. Joachim, J. Joachim, H. Delonca, 1975, Il Farmaco; edizione pratica.