Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling winesNieves López de Lerma, Teresa García‐Martínez, Juan Moreno et al.|Food Chemistry|2018Cited by 71
Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapesNieves López de Lerma, Rafael A. Peinado, Juan Moreno et al.|Food Chemistry|2012Cited by 41
Sweet Wine Production by Two Osmotolerant <i>Saccharomyces cerevisiae</i> StrainsTeresa García‐Martínez, Juan Carlos Mauricio, Nieves López de Lerma et al.|Journal of Food Science|2013Cited by 18
Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapesNieves López de Lerma, Rafael A. Peinado, Teresa García‐Martínez et al.|European Food Research and Technology|2012Cited by 18
The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in WineFrancisco José Martín-García, Rafael A. Peinado, Sandra Palacios-Fernández et al.|Fermentation|2023Cited by 17