|Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines|
M Gil, N Kontoudakis, E González, M Esteruelas, F Fort, JM Canals, ...
Journal of Agricultural and Food Chemistry 60 (32), 7988-8001, 2012
|Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: berry thinning versus cluster thinning|
M Gil, M Esteruelas, E González, N Kontoudakis, J Jiménez, F Fort, ...
Journal of agricultural and food chemistry 61 (20), 4968-4978, 2013
|Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines|
M Fanzone, A Peña-Neira, M Gil, V Jofré, M Assof, F Zamora
Food Research International 45 (1), 402-414, 2012
|Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation|
N Kontoudakis, E González, M Gil, M Esteruelas, F Fort, JM Canals, ...
Journal of agricultural and food chemistry 59 (5), 1974-1984, 2011
|Phenolic compounds present in natural haze protein of Sauvignon white wine|
M Esteruelas, N Kontoudakis, M Gil, MF Fort, JM Canals, F Zamora
Food Research International 44 (1), 77-83, 2011
|Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics|
M Gil, S Estévez, N Kontoudakis, F Fort, JM Canals, F Zamora
European Food Research and Technology 237 (4), 481-488, 2013
|Influence of grape seeds and stems on wine composition and astringency|
O Pascual, E González-Royo, M Gil, S Gómez-Alonso, E García-Romero, ...
Journal of agricultural and food chemistry 64 (34), 6555-6566, 2016
|Influence of berry size on red wine colour and composition|
M Gil, O Pascual, S Gómez‐Alonso, E García‐Romero, ...
Australian Journal of Grape and Wine Research 21 (2), 200-212, 2015
|Influence of grape maturity and maceration length on polysaccharide composition of Cabernet sauvignon red wines|
M Gil, M Quirós, F Fort, P Morales, R Gonzalez, JM Canals, F Zamora
American Journal of Enology and Viticulture 66 (3), 393-397, 2015
|Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides|
E González-Royo, A Urtasun, M Gil, N Kontoudakis, M Esteruelas, F Fort, ...
American journal of enology and viticulture 64 (2), 268-273, 2013
|Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity|
C Parra-Palma, C Úbeda, M Gil, P Ramos, RI Castro, L Morales-Quintana
Scientia Horticulturae 251, 65-72, 2019
|Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method|
C Ubeda, I Kania-Zelada, R del Barrio-Galán, M Medel-Marabolí, M Gil, ...
Food Research International 119, 554-563, 2019
|Effectiveness of fibers from “Cabernet Sauvignon”(Vitis vinifera) pomace as fining agents for red wines|
M Gil, D Barrio-Galán, C Úbeda, Á Peña-Neira
Journal of Food Quality 2018, 2018
|Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality|
O Pascual, J Ortiz, M Roel, N Kontoudakis, M Gil, S Gómez-Alonso, ...
Oeno One 50 (4), 169-181, 2016
|Contribution of yeast and base wine supplementation to sparkling wine composition|
M Martí‐Raga, V Martín, M Gil, M Sancho, F Zamora, A Mas, G Beltran
Journal of the Science of Food and Agriculture 96 (15), 4962-4972, 2016
|Impact of berry size at harvest on red wine composition: a winemaker's approach|
M Gil Cortiella, C Úbeda, R del Barrio‐Galán, A Peña‐Neira
Journal of the Science of Food and Agriculture 100 (2), 836-845, 2020
|Extraction of soluble polysaccharides from grape skins|
AP Neira, MG Cortiella
International Journal of Agriculture and Natural Resources 44 (1), 83-93, 2017
|Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam|
M Esteruelas, E González-Royo, M Gil, N Kountoudakis, A Orte, A Cantos, ...
BIO Web of Conferences 5, 02011, 2015
|Non microbiological strategies to reduce alcohol in wines|
M Gil, N Kontoudakis, S Estévez, E González-Royo, M Esteruelas, F Fort, ...
Alcohol level reduction in wine, 25, 2013
|Impact of berry size at harvest on red wine composition: a winemaker’s approach|
MG Cortiella, C Úbeda, R del Barrio-Galánc, A Peña-Neirac