Review of quality factors on wine ageing in oak barrels

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract

Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers

Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice

Volatile composition of aged wine in used barrels of French oak and of American oak