default author photo

Joan Miquel Canals

Rovira i Virgili University

Av. Universitat 1

Tarragona, 43204

Spain

  • Rovira i Virgili University

SCHOLARLY PAPERS

6

DOWNLOADS

259

TOTAL CITATIONS

0

Scholarly Papers (6)

Actions:
Email selected abstracts
1.

Alternatives To Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning

Downloads 84 (790,029)

Alternatives To Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning

Number of pages: 26 Posted: 04 Mar 2025
Fernando Zamora, Aitor García Roldán, Antoni Canalda-Sabaté, Jordi Gombau Roigé, Marco Bustamante Quiñones, Arnau Just Borràs, José M. Heras, Nathalie Sieczkowski and Joan Miquel Canals
Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, affiliation not provided to SSRN, Lallemand SAS and Rovira i Virgili University
Downloads 56 (1,027,773)

Abstract:

Loading...

Grape must, Enzymatic browning, Tyrosinase Inhibition, Sulphur dioxide, Ascorbic acid, Glutathione, M. pulcherrima

Alternatives To Sulphur Dioxide for Inhibiting Tyrosinase and Protecting Grape Must from Browning

Number of pages: 20 Posted: 14 May 2025
Fernando Zamora, Aitor García Roldán, Antoni Canalda-Sabaté, Jordi Gombau Roigé, Marco Bustamante Quiñones, Arnau Just Borràs, José M. Heras, Nathalie Sieczkowski and Joan Miquel Canals
Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, affiliation not provided to SSRN, Lallemand SAS and Rovira i Virgili University
Downloads 28 (1,400,723)

Abstract:

Loading...

Enzymatic browning, Tyrosinase inhibition, Sulphur dioxide, Ascorbic acid, Glutathione, M. pulcherrima

2.

Evaluation of Enzymatic and Non-Enzymatic Oxidation Kinetics of Phenolic Compounds Responsible for Browning in Grape Musts and White Wines

Number of pages: 25 Posted: 06 Mar 2025
Fernando Zamora, Marco Bustamante Quiñones, Mariona Gil, Álvaro Peña-Neira, Jordi Gombau Roigé, Aitor García Roldán, Matias Cisterna, Xavier Montané, Francesca Fort, Nicolas Rozès and Joan Miquel Canals
Rovira i Virgili University, Rovira i Virgili University, Autonomous University of Chile, University of Chile, Rovira i Virgili University, Rovira i Virgili University, University of Chile, Rovira i Virgili University, Rovira i Virgili University, Universitat Rovira i Virgili and Rovira i Virgili University
Downloads 57 (1,031,043)

Abstract:

Loading...

Laccase, Phenols, Hydroxybenzoic acids, Hydroxycinnamic acids, Degradation, Browning

3.

Cyclodextrins Improve Grape Must Fermentability Through Their Detoxifying Effect on Medium-Chain Fatty Acids

Number of pages: 23 Posted: 26 Jul 2025
Nadia Gregori Galan, Antoni Canalda-Sabaté, Arnau Just Borràs, David García Yoldi, Nicolas Rozès, Francesca Fort, Joan Miquel Canals, Fernando Zamora and Jordi Gombau Roigé
Universitat Rovira i Virgili, Rovira i Virgili University, Universitat Rovira i Virgili, affiliation not provided to SSRN, Universitat Rovira-i-Virgili, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University and Rovira i Virgili University
Downloads 41 (1,183,237)

Abstract:

Loading...

medium chain fatty acids, cyclodextrins, alcoholic fermentation, yeasts, stuck fermentation

4.

Development of a Model to Study Browning Caused by Tyrosinase in Grape Must

Number of pages: 23 Posted: 09 Aug 2024
Aitor García Roldán, Antoni Canalda Sabaté, Jordi Gombau Roigé, Marco Bustamante Quiñones, Arnau Just Borràs, José M. Heras, Nathalie Sieczkowski, Joan Miquel Canals and Fernando Zamora
Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, affiliation not provided to SSRN, Lallemand SAS, Rovira i Virgili University and Rovira i Virgili University
Downloads 37 (1,236,159)

Abstract:

Loading...

Grape must, Enzymatic browning, tyrosinase, kinetic constants, Substrate affinity

5.

Use of proteases combined with heat treatment for protein stabilisation of white wines improves their foaming properties

Number of pages: 21 Posted: 25 Sep 2025
Nadia Gregori, Jordi Gombau Roigé, Arnau Just Borràs, María Dolores Pérez Pérez, José M. Heras, Fernando Tarín, Francesca Fort, Joan Miquel Canals and Fernando Zamora
Universitat Rovira i Virgili, Rovira i Virgili University, Universitat Rovira i Virgili, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), affiliation not provided to SSRN, affiliation not provided to SSRN, Rovira i Virgili University, Rovira i Virgili University and Rovira i Virgili University
Downloads 26 (1,385,945)

Abstract:

Loading...

White wine, Protein haze, Bentonite, Proteases, Foaming properties

6.

Effects of must settling and pre-bottling filtration in ancestral sparkling wine production

Number of pages: 26 Posted: 20 Apr 2026
Arnau Just Borràs, Nadia Gregori, Antoni Canalda-Sabaté, Jordi Gombau Roigé, Pedro Cabanillas, Richard Marchal, Cristina Ubeda, Joan Miquel Canals and Fernando Zamora
Universitat Rovira i Virgili, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, Rovira i Virgili University, affiliation not provided to SSRN, University of Seville, Rovira i Virgili University and Rovira i Virgili University
Downloads 14 (1,518,554)

Abstract:

Loading...

Ancestral method, sparkling wine, settling, filtration