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Artículo
Fluorescence excitation–emission matrix spectroscopy as a tool for determining quality of sparkling wines
(Elsevier, 2016)
Browning in sparkling wines was assessed by the use of excitation–emission fluorescence spectroscopy combined with PARAllel FACtor analysis (PARAFAC). Four different cava sparkling wines were monitored during an accelerated ...
Artículo
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
(Elsevier, 2016)
The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was ...