Encarna Gómez-Plaza

Best Publications

• Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

  Unknown

  224
  Citations

• Differences in anthocyanin extractability from grapes to wines according to variety

  Unknown

  198
  Citations

• Elicitors: A Tool for Improving Fruit Phenolic Content

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  190
  Citations

• A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

  Unknown

  187
  Citations

• A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability

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  187
  Citations

• Anthocyanin fingerprint of grapes : environmental and genetic variations

  Ana Ortega‐Regules;Inmaculada Romero‐Cascales;Jose M López‐Roca;Jose M Ros‐García

  185
  Citations

• Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time

  Unknown

  181
  Citations

• Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time.

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  179
  Citations

• Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.

  Unknown

  169
  Citations

• Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

  L. J. Pérez-Prieto;J. M. López-Roca;A. Martínez-Cutillas;F. Pardo Mínguez

  156
  Citations

• The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics

  Unknown

  148
  Citations

• Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications

  Unknown

  147
  Citations

• Improving grape phenolic content and wine chromatic characteristics through the use of two different elicitors: methyl jasmonate versus benzothiadiazole.

  Unknown

  146
  Citations

• Is partial root-zone drying an effective irrigation technique to improve water use efficiency and fruit quality in field-grown wine grapes under semiarid conditions?

  M.L. De la Hera;P. Romero;E. Gómez-Plaza;A. Martinez

  143
  Citations

• The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

  Unknown

  131
  Citations

• Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage

  Unknown

  126
  Citations

• Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines

  Unknown

  126
  Citations

• Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

  Alberto Hernández-Jiménez;Encarna Gómez-Plaza;Adrián Martínez-Cutillas;James A. Kennedy

  119
  Citations

• The maceration process during winemaking extraction of anthocyanins from grape skins into wine

  Unknown

  117
  Citations

• The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

  Unknown

  115
  Citations