Eugenio Lira

机构：Pontificia Universidad Católica de Valparaíso

发表论文 4 篇 · 总被引 90 次 · h-index 3

代表论文

• Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albariño Wines (2015 · Journal of Agricultural and Food Chemistry · 被引 33)
• Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds (2017 · European Food Research and Technology · 被引 29)
• Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine (2013 · International Journal of Food Science & Technology · 被引 25)
• Effect of bentonite fining during fermentation on protein content in Macabeu wines: comparison of pilot- and industrial-scale experiments (2013 · OENO One · 被引 3)