Rafael A. Peinado

Universidad de Córdoba

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Articles (16)

Collaborators (5)

Isabel Lourdes Pacheco Luque

Universidad Católica de Valencia San Vicente Mártir

Antonio Rosal Raya

Profesor Titular de Universidad

Universidad Pablo de Olavide

Teresa García-Martínez

Universidad de Córdoba

Juan C. Mauricio

Universidad de Córdoba

Juan Jesús Román Camacho

Adjunct professor PhD

Universidad de Córdoba

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Rafael A. Peinado

Research Interests

Explore related searches

Contact this professor

Articles (16)

Collaborators (5)

Isabel Lourdes Pacheco Luque

Antonio Rosal Raya

Teresa García-Martínez

Juan C. Mauricio

Juan Jesús Román Camacho

Make your next move.

Rafael A. Peinado

Research Interests

Explore related searches

Contact this professor

Articles (16)

Oenological Potential of Lachancea thermotolerans and Hanseniaspora uvarum from High-Sugar Musts: Impacts on Fermentation and Wine Volatilome

Selection of Non-Saccharomyces Yeasts from Extreme Oenological Environments for Potential Use in Winemaking

Influence of Terroir on Microbial Diversity and Wine Volatilome

Climate Change Adaptation in Winemaking: Combined Use of Non-Saccharomyces Yeasts to Improve the Quality of Pedro Ximénez Wines

Innovative Fermentation Approach Employing Lachancea thermotolerans for the Selective Production of High-Acidity Wines, Designed for Blending with Low-Acidity Counterparts to Achieve Chemically and Organoleptically Balanced Final Compositions

Effects of the Application of Different Types of Vermicompost Produced from Wine Industry Waste on the Vegetative and Productive Development of Grapevine in Two Irrigation Conditions

Effect of Sewage Sludge Compost and Urban Pruning Waste on Agronomic Parameters and Wine Composition in Arid Zones Under Climate Change

Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves

Aroma Composition of Wines Produced from Grapes Treated with Organic Amendments

The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree

Pedro Ximenez sun-dried grape must: a dietary supplement for a healthy longevity

Collaborators (5)

Isabel Lourdes Pacheco Luque

Antonio Rosal Raya

Teresa García-Martínez

Juan C. Mauricio

Juan Jesús Román Camacho

Make your next move.