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Puig, Anna

Latest
Publications

  • The Valorization of Spanish Minority Grapevine Varieties-The Volatile Profile of Their Wines as a Characterization Feature

    Díaz-Fernández, A; Cortés-Diéguez, S; Muñoz-Organero, G; Cabello, F; Puertas, B; Puig-Pujol, A; Domingo, C; Valdés-Sánchez, M; Cardona, DM;...

    Agronomy-Basel. 2024 10.3390/agronomy14051033

  • Phenological Study of 53 Spanish Minority Grape Varieties to Search for Adaptation of Vitiviniculture to Climate Change Conditions

    Munoz-Organero, G; Espinosa, FE; Cabello, F; Zamorano, JP; Urbanos, MA; Puertas, B; Lara, M; Domingo, C; Puig-Pujol, A; Valdes, ME; Moreno, D;...

    Horticulturae. 2022 10.3390/horticulturae8110984

  • Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

    Gomis-Bellmunt, A; Claret, A; Puig-Pujol, A; Pérez-Elortondo, FJ; Guerrero, L

    Foods. 2022 10.3390/foods11192970

  • Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

    Gomis-Bellmunt, A; Claret, A; Puig-Pujol, A; Pérez-Elortondo, FJ; Guerrero, L

    Foods. 2022 10.3390/foods11192970

  • Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

    Gonzalez-Jimenez, MD; Mauricio, JC; Moreno-Garcia, J; Puig-Pujol, A; Moreno, J; Garcia-Martinez, T

    Applied Sciences-Basel. 2021 10.3390/app112412165

  • Microanalytical flow system for the simultaneous determination of acetic acid and free sulfur dioxide in wines

    Gimenez-Gomez, P; Gutierrez-Capitan, M; Rios, JM; Capdevila, F; Puig-Pujol, A; Jimenez-Jorquera, C

    Food Chemistry. 2021 10.1016/j.foodchem.2020.128891

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

    Martínez-García, R; Moreno, J; Bellincontro, A; Centioni, L; Puig-Pujol, A; Peinado, RA; Mauricio, JC; García-Martínez, T

    Food Chemistry. 2021 10.1016/j.foodchem.2020.127574

  • Compact analytical flow system for the simultaneous determination of l-lactic and l-malic in red wines

    Giménez-Gómez, P; Gutiérrez-Capitán, M; Capdevila, F; Puig-Pujol, A; Jiménez-Jorquera, C; Fernández-Sánchez, C

    Scientific Reports. 2020 10.1038/s41598-020-76502-7

  • Biological Processes Highlighted inSaccharomyces cerevisiaeduring the Sparkling Wines Elaboration

    González-Jiménez, MD; García-Martínez, T; Puig-Pujol, A; Capdevila, F; Moreno-García, J; Moreno, J; Mauricio, JC

    Microorganisms. 2020 10.3390/microorganisms8081216

  • Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains ofSaccharomyces cerevisiaeduring Sparkling Wine Second Fermentation

    Gonzalez-Jiménez, MD; García-Martínez, T; Mauricio, JC; Sanchez-León, I; Puig-Pujol, A; Moreno, J; Moreno-García, J

    Microorganisms. 2020 10.3390/microorganisms8081209

  • Biological Processes Highlighted inSaccharomyces cerevisiaeduring the Sparkling Wines Elaboration

    González-Jiménez, MD; García-Martínez, T; Puig-Pujol, A; Capdevila, F; Moreno-García, J; Moreno, J; Mauricio, JC

    Microorganisms. 2020 10.3390/microorganisms8081216

  • Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

    Martinez-Garcia, R; Roldan-Romero, Y; Moreno, J; Puig-Pujol, A; Mauricio, JC; Garcia-Martinez, T

    Food Chemistry. 2020 10.1016/j.foodchem.2019.125555

  • Differential analysis of proteins involved in ester metabolism in two Saccharomyces cerevisiae strains during the second fermentation in sparkling wine elaboration

    González-Jiménez, MD; Moreno-García, J; García-Martínez, T; Moreno, JJ; Puig-Pujol, A; Capdevilla, F; Mauricio, JC

    Microorganisms. 2020 10.3390/microorganisms8030403
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