Ripening and storage time effects on the aromatic profile of new table grape cultivars in Chile 

Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines 

Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction 

Influence of maturity and vineyard location on free and bound aroma compounds of grapes from the País Cultivar 

Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines 

The diversity of effects of yeast derivatives during sparkling wine aging