2008

1. Anthocyanins and tannins in four grape varieties (Vitis vinifera L.) evolution of their content and extractability

   Journal International des Sciences de la Vigne et du Vin, Vol. 42, Núm. 3, pp. 147-156

2. Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

   International Journal of Food Science and Technology, Vol. 43, Núm. 7, pp. 1295-1305