Ana Belén Bautista-Ortín, Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, Spain

• OENO One Vol. 50 No. 2 (2016): Journal international des sciences de la vigne et du vin - Original research articles
  The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
  Abstract  HTML  PDF
• OENO One Vol. 40 No. 1 (2006): Journal international des sciences de la vigne et du vin - Original research articles
  The effect of grape ripening stage on red wine color
  Abstract  PDF
• OENO One Vol. 47 No. 2 (2013): Journal international des sciences de la vigne et du vin - Original research articles
  Qualitative composition and extractability of grape skin tannins during the ripening period. Role of the extraction solvent
  Abstract  PDF
• OENO One Vol. 42 No. 3 (2008): Journal international des sciences de la vigne et du vin - Original research articles
  Anthocyanins and tannins in four grape varieties (Vitis vinifera L.). Evolution of their content and extractability
  Abstract  PDF