Julián
Garrido Segovia
Publications by the researcher in collaboration with Julián Garrido Segovia (9)
1998
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Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine
Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, European food research and technology Print, Vol. 206, Núm. 2, pp. 143-147
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Relation between Fatty Acid Content, its Evolution during Fermentation, and theUtilization of Free Amino Acids in Vacuum-Filtered Viura Must
Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 1, pp. 42-48
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Sedimentation clarification of viura musts. Utilization of amino acids during fermentation
Food Chemistry, Vol. 63, Núm. 2, pp. 191-197
1997
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Influence of Prefermentation Clarification on Heavy Metal Lability in Garnacha Must and Rosé Wine Using Differential Pulse Anodic Stripping Voltammetry
Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8, pp. 2843-2848
1996
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Changes in free amino acid concentration during stabilization and aging of wines derived from garnacha and viura musts clarified by static sedimentation
Food Control, Vol. 7, Núm. 3, pp. 157-163
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Influence of Prefermentation Clarification on the Higher Alcohol Contents of Wines
Food Chemistry, Vol. 55, Núm. 3, pp. 241-249
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Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation
Food Research International, Vol. 29, Núm. 8, pp. 763-770
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Sedimentation clarification of Garnacha musts. Consumption of amino acids during fermentation and aging
Food Research International, Vol. 29, Núm. 3-4, pp. 345-353
1995
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Influence of Prefermentation Clarification on Nitrogenous Contents of Musts and Wines
Journal of Agricultural and Food Chemistry, Vol. 43, Núm. 2, pp. 476-482