World's Best Scientists 2026 revealed!
Encarna Gómez-Plaza

Encarna Gómez-Plaza

D-Index & Metrics

Plant Science and Agronomy

D-Index
46
Citations
6406
World Ranking
2752
National Ranking
114

Best Publications

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

    Unknown

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

    Unknown

  • Elicitors: A Tool for Improving Fruit Phenolic Content

    Unknown

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

    Unknown

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

    Unknown

  • Anthocyanin fingerprint of grapes : environmental and genetic variations

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

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

    Unknown

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

    Unknown

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

    Unknown

  • 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

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

    Unknown

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

    Unknown

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

    Unknown

  • 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

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

    Unknown

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

    Unknown

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

    Unknown

  • Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

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

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

    Unknown

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

    Unknown

Frequent Co-Authors

Thierry Doco
Thierry Doco INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Luca Giorgio Carlo Rolle
Luca Giorgio Carlo Rolle University of Turin
James A. Kennedy
James A. Kennedy Princess Margaret Cancer Centre
William G. T. Willats
William G. T. Willats Newcastle University
Pierre-Louis Teissedre
Pierre-Louis Teissedre University of Bordeaux
José S. Câmara
José S. Câmara Universidade da Madeira
Teresa Garde-Cerdán
Teresa Garde-Cerdán Instituto de Ciencias de la Vid y del Vino
Vincenzo Gerbi
Vincenzo Gerbi University of Turin

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Best Scientists Citing Encarna Gómez-Plaza