Jose Luis Aleixandre-Tudo

Scopus Publications

A multivariate statistical process control system for red wine fermentations based on mathematical modelling, infrared spectroscopy and process boundaries
Kiera Lambrecht, Tobias Louw, Wessel du Toit, Jose Luis Aleixandre-Tudo
Food Bioscience, 2026
A three-phase mathematical model to monitor alcoholic fermentation and phenolic extraction of Vitis Vinifera L. red wines
Kiera Lambrecht, Tobias Louw, Wessel du Toit, Jose Luis Aleixandre-Tudo
Journal of Food Engineering, 2026
The main goal of this study was to explore the development and validation of a dynamic mathematical model to describe the oenological and phenolic development during the alcoholic fermentation process of red wines. A three-phase model including the cap, must and lees phases was attempted. The model uses grape compositional data to forecast the expected progression of phenolic extraction and production of fermentative products. The likelihood of the calculated parameters was tested on a new set of fermentations to assess model accuracy and robustness. In addition, the model parameters were explored to determine the range of applicability of the proposed mathematical model. For the must phase, the phenolic and some of the most relevant oenological parameters have shown R 2 often higher than 0.8 and mean average predictive error (MAPE) below 20 % indicating comparable levels of accuracy to those presented in literature while also expanding on the number of components of interest. Moreover, model validation has shown that model performance can be affected by fermentation temperature, especially when fermentations are conducted at higher temperatures (28 °C). The mathematical model presented in this study was able to accurately forecast the fermentation kinetics of both phenolic and oenological parameters. The model incorporated the polymerisation of anthocyanins and the transfer of compounds to the lees phase representing a step forward in understanding the kinetics of red wine fermentation and contributes to the development of future methods for monitoring and controlling red wine fermentations. • A three-phase mathematical model to describe red wine fermentations is proposed. • Grape compositional data is used to forecast phenolics and alcoholic fermentation. • Phenolics and relevant oenological parameters in the must showed R2>0.8 and MAPE<20 %. • Anthocyanin polymerisation and transfer of compounds to the lees was modelled.
Feasibility assessment of a low-cost near-infrared spectroscopy-based prototype for monitoring polyphenol extraction in fermenting musts
Gianmarco Alfieri, Riccardo Riggi, Margherita Modesti, Andrea Bellincontro, Francesco Renzi, Jose Luis Aleixandre‐Tudo
Journal of the Science of Food and Agriculture, 2025
BACKGROUNDThe winemaking industry increasingly relies on non‐destructive techniques to support processing activities, particularly in response to climate change‐induced imbalances between technological and phenolic grape maturity. Spectroscopy‐based instruments have become widely available for monitoring key parameters such as total polyphenols, anthocyanins and tannins during maceration and fermentation. Near‐infrared (NIR) spectroscopy presents a promising solution for rapid and efficient analysis, potentially enhancing process control and decision‐making in winemaking.DISCUSSIONThis study evaluates the feasibility of a low‐cost NIR spectroscopy‐based prototype for monitoring phenolic extraction in small‐scale fermentations. The device's performance was assessed by correlating spectral data with conventional reference measurements, including total polyphenol index, tannin concentration, colour intensity, anthocyanins and polymeric pigments. Predictive models were developed using partial least squares regression and compared with those obtained from a commercial Fourier transform (FT)‐NIR spectrophotometer to assess the prototype's accuracy and reliability.CONCLUSIONThe results indicate that the low‐cost NIR prototype shows potential for monitoring phenolic extraction during fermentation, providing real‐time and non‐destructive measurements. While its predictive performance was slightly lower than that of the commercial FT‐NIR system, the prototype demonstrated promising accuracy, suggesting that with further optimization it could serve as a cost‐effective alternative for wineries seeking rapid and affordable phenolic analysis. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Feasibility assessment of a low-cost visible spectroscopy-based prototype for monitoring polyphenol extraction in fermenting musts
Gianmarco Alfieri, Margherita Modesti, Andrea Bellincontro, Francesco Renzi, Jose Luis Aleixandre‐Tudo
Journal of the Science of Food and Agriculture, 2025
BACKGROUNDPolyphenols have long been used to evaluate grape and wine quality and it is necessary to measure them throughout various winemaking stages. They are currently assessed predominantly through analytical methods, which are characterized by time‐consuming procedures and environmentally harmful practices. Non‐destructive spectroscopy‐based devices offer an alternative but they tend to be costly and not readily accessible for smaller wineries. This study introduces the initial steps in employing a portable, user‐friendly, and cost‐effective visible (VIS) spectrophotometer prototype for direct polyphenol measurement during winemaking.RESULTSGrapes (cv Syrah, Bobal, and Cabernet Sauvignon) at different maturation stages were fermented with or without stems. Throughout fermentation, parameters such as color intensity, total polyphenol index, total anthocyanins, and tannins were monitored. Concurrently, VIS spectra were acquired using both the prototype and a commercial instrument. Chemometric approaches were then applied to establish correlation models between spectra and destructive analyses. The prototype models demonstrated an acceptable level of confidence for only a few parameters, indicating their lack of complete reliability at this stage.CONCLUSIONSVisible spectroscopy is already utilized for polyphenol analysis in winemaking but the aspiration to automate the process in wineries, particularly with low‐cost devices, remains unrealized. This study investigates the feasibility of a low‐cost and user‐friendly spectrophotometer. The results indicate that, in the early stages of prototype utilization, the goal is attainable but requires further development and in‐depth assessments. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Investigating the Phenolic Composition of Merlot and Shiraz Grape Extracts and Wines Produced from Grapes With Different Seed-to-skin Ratios
South African Journal of Enology and Viticulture, 2025
Novel application of silica materials to reduce phenolic content of red wines
Alessandro Manzoni, Sara Muñoz-Pina, Édgar Pérez-Esteve, Victoria Lizama, María J. García, Angel Argüelles, Jose Luis Aleixandre-Tudo
Applied Food Research, 2024
• Thiol and amine functionalized silica materials interact with wines phenolics. • Amine functionalized material showed less affinity for anthocyanins. • The materials interact differently between different phenolics families. • Thiol functionalized silica material can remove up to 30 % of tannins. Phenolic compounds are responsible for the most critical attributes of red wine quality. Structural changes at the molecular level influence the ability of phenolics to contribute to the colour, astringency, and bitterness of the wines. Modulating the phenolic content of red wines might lead to improved mouthfeel properties and enhanced quality. A novel approach using hybrid organic-inorganic systems in the form of functionalised silica materials able to reduce target molecules is presented in this work. Therefore, this study investigates the ability of amine and thiol functionalised silica materials to reduce red wine phenolic content. For this, wines made with Cabernet Sauvignon and Bobal grapes harvested at two different ripening levels were used. Silica fumed was functionalised with two trialkoxysilane derivatives exhibiting thiol or amine moieties. The results showed the ability of the amine and thiol functionalised silica materials to reduce the phenolic content of the wines produced. The anthocyanin and tannin content showed a 30.7 % and 20.9 % reduction in Cabernet Sauvignon wines made with riper grapes and treated with the thiol functionalised material. Moreover, the amine functionalised material caused a 7.4 % and 34.1 % decrease in the anthocyanin and tannin content of Bobal red wines from grapes harvested at the first ripening point. The materials showed varying abilities to interact between the different phenolic families (anthocyanins vs. tannins).
Forecasting wine phenolic composition from infrared spectra of grapes extracts and monitoring of fermentations with optimised time-specific prediction models
Kiera Lambrecht, Valeria Fonseca Diaz, Wouter Saeys, Tobias Louw, Wessel du Toit, Jose Luis Aleixandre-Tudo
Chemometrics and Intelligent Laboratory Systems, 2024
Exploration of Global and Specialized Near-Infrared Calibrations for the Quantification of Nutritional Content in Grapevine Organs, Berry Phenological Stages, and Shoot Lignification
Elizma van Wyngaard, Erna Blancquaert, Hélène Nieuwoudt, Jose Luis Aleixandre-Tudo
Applied Spectroscopy, 2024
Current infrared spectroscopy applications in the field of viticulture are moving toward direct in-field measuring techniques. However, limited research is available on quantitative applications using direct measurement of fresh tissue. The few studies conducted have combined the spectral data from various cultivars, growing regions, grapevine organs, and phenological stages during model development. The spectral data from these heterogeneous samples are combined into a single data set and analyzed jointly during quantitative analysis. Combining the spectral information of these diverse samples into a global data set could be an unsuitable approach and could yield less accurate prediction results. Spectral differences among samples could be overlooked during model development and quantitative analysis. The development of specialized calibrations should be considered and could lead to more accurate quantitative analyses. This study explored a model optimization strategy attempting global and specialized calibrations. Global calibrations, containing data from multiple organs, berry phenological, and shoot lignification stages, were compared to specialized calibrations per organ or stage. The global calibration for organs contained data from shoots, leaves, and berries and produced moderately accurate prediction results for nitrogen, carbon, and hydrogen. The specialized calibrations per organ yielded more accurate calibrations with a coefficient of determination in validation (R2val) at 90.65% and a root mean square error of prediction (RMSEP) at 0.32% dry matter (DM) for the berries’ carbon calibrations. The leaves and shoots carbon calibrations had R2val and RMSEP at 84.99%, 0.34% DM, and 90.06%, 0.37% DM, respectively. The specialized calibrations for nitrogen and hydrogen showed similar improvements in prediction accuracy per organ. Specialized calibrations per phenological and lignification stage were also explored. Not all stages showed improvement, however, most stages had comparable or improved results for the specialized calibrations compared to the global calibrations containing all phenological or lignification stages. The results indicated that both global and specialized calibrations should be considered during model development to optimize prediction accuracy.
Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines
Brock Kuhlman, Jose Luis Aleixandre-Tudo, John P. Moore, Wessel du Toit
Food Chemistry, 2024
Wine astringency is thought to be due to salivary protein precipitation; however, the actual mechanism is not well-defined. This study aimed understand the relationship between whole polysaccharide extracts, produced with and without enzyme maceration, and the saliva protein-tannin precipitation reaction. Polysaccharides were analyzed in the context of salivary protein–tannin interactions using gel electrophoresis, quantitative 1H proton nuclear magnetic resonance (qHNMR), size separation chromatography, immunochemistry, and sensory analysis. Polysaccharide addition reduced saliva protein concentration in tannin-saliva protein-polysaccharide mixtures, indicating that native-wine polysaccharides compete with condensed tannins for salivary protein as ligand partners. qHNMR showed that tannin levels were increased by adding polysaccharides, suggesting that in these conditions, polysaccharides interact with saliva proteins via competitive protein-polysaccharide complex formation. Polysaccharides from non-enzyme-treated wines had threshold concentration of 121 mg/mL versus 86 mg/ml for enzyme-treated as detected by a sensory panel. Enzyme-treated polysaccharides changed astringency perception at a lower concentration than non-enzyme-treated polysaccharides.
Prediction of physical attributes in fresh grapevine (Vitis vinifera L.) organs using infrared spectroscopy and chemometrics
Elizma van Wyngaard, Erna Blancquaert, Hélène Nieuwoudt, Jose Luis Aleixandre-Tudo
Vibrational Spectroscopy, 2024
The Data Repositories in Agriculture. A Preliminary Investigation
Rubén Fernández Gascón, Jose Luis Aleixandre-Tudo, Juan Carlos Valderrama Zurian, Rafael Aleixandre Benavent
Lecture Notes in Networks and Systems, 2024
Astringency Perception in a Red Wine Context – A Review
Brock Kuhlman, José Luis Aleixandre-Tudó, John P. Moore, Wessel du Toit
Oeno One, 2024
Pectolytic enzyme treatment partially degrades an arabinogalactan protein–rhamnogalacturonan I–xyloglucan co-polymer in red wine as characterised using epitope mass profiling
Brock Kuhlman, Jose Luis Aleixandre-Tudo, Wessel du Toit, John P. Moore
Food Hydrocolloids, 2023
A novel approach to upgrade infrared spectroscopy calibrations for nutritional contents in fresh grapevine organs
Elizma van Wyngaard, Erna Blancquaert, Hélène Nieuwoudt, Jose L. Aleixandre-Tudo
Biosystems Engineering, 2023
The use of non-invasive fluorescence spectroscopy to quantify phenolic content under red wine real-time fermentation conditions
Isabel dos Santos, Gurthwin Bosman, Wessel du Toit, Jose Luis Aleixandre-Tudo
Food Control, 2023
White wine phenolics: current methods of analysis
Sarah Clarke, Gurthwin Bosman, Wessel du Toit, Jose Luis Aleixandre‐Tudo
Journal of the Science of Food and Agriculture, 2023
Winery On-site Assessment of Grapevine Bunch Rot: In Pursuit of Sustainable Practices
R.J. Cornelissen, J. L. Aleixandre-Tudo, H.H. Nieuwoudt
South African Journal of Enology and Viticulture, 2023
Detection and Quantification of Grapevine Bunch Rot Using Functional Data Analysis and Canonical Variate Analysis Biplots of Infrared Spectral Data
R.J. Cornelissen, N.J. Le Roux, S. Gardner-Lubbe, J.L. Aleixandre Tudo, H.H. Nieuwoudt
South African Journal of Enology and Viticulture, 2023
Infrared spectroscopy investigation of fresh grapevine (Vitis vinifera) shoots, leaves, and berries using novel chemometric applications for viticultural data
Elizma van Wyngaard, Erna Blancquaert, Hélène Nieuwoudt, Jose Luis Aleixandre-Tudo
Computers and Electronics in Agriculture, 2022
The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages
Brannigan Du Preez, Wessel Du Toit, André De Villiers, José Luis Aleixandré-Tudo
Oeno One, 2022
Moving towards in-line monitoring of phenolic extraction during red wine fermentations using infra-red spectroscopy technology. Influence of sample preparation and instrumentation
Kiera Lambrecht, Hélène Nieuwoudt, Wessel du Toit, José Luis Aleixandre-Tudo
Journal of Food Composition and Analysis, 2022
Optimisation of PLS Calibrations for Filtered and Untreated Samples towards In-Line Monitoring of Phenolic Extraction during Red-Wine Fermentations
Kiera Lambrecht, Hélène Nieuwoudt, Wessel Du Toit, José Luis Aleixandre-Tudo
Fermentation, 2022
Chemometrics in food science and technology: A bibliometric study
J.L. Aleixandre-Tudo, L. Castello-Cogollos, J.L. Aleixandre, R. Aleixandre-Benavent
Chemometrics and Intelligent Laboratory Systems, 2022
Data-driven Determination of Disease Markers’ Threshold Values in Rot-affected Wine Grapes
R.J. Cornelissen, M. Kidd, J.L. Aleixandre-Tudo, H.H. Nieuwoudt
South African Journal of Enology and Viticulture, 2022
Direct quantification of red wine phenolics using fluorescence spectroscopy with chemometrics
Isabel dos Santos, Gurthwin Bosman, Jose Luis Aleixandre-Tudo, Wessel du Toit
Talanta, 2022
Infrared Spectroscopy and Chemometric Applications for the Qualitative and Quantitative Investigation of Grapevine Organs
Elizma van Wyngaard, Erna Blancquaert, Hélène Nieuwoudt, Jose Luis Aleixandre-Tudo
Frontiers in Plant Science, 2021
Trends in funding research and international collaboration on greenhouse gas emissions: a bibliometric approach
José Luis Aleixandre-Tudó, Lourdes Castelló-Cogollos, José Luis Aleixandre, Rafael Aleixandre-Benavent
Environmental Science and Pollution Research, 2021
Intra-block spatial and temporal variability of plant water status and its effect on grape and wine parameters
Aladino Jasse, Anke Berry, Jose Luis Aleixandre-Tudo, Carlos Poblete-Echeverría
Agricultural Water Management, 2021
Microoxygenation: Effect on wine composition and quality
W.J. du Toit, J.L. Aleixandre-Tudo
Managing Wine Quality Volume 2 Oenology and Wine Quality, 2021
Bibliometric insights into the spectroscopy research field: A food science and technology case study
José Luis Aleixandre-Tudó, Lourdes Castelló-Cogollos, José Luis Aleixandre, Rafael Aleixandre-Benavent
Applied Spectroscopy Reviews, 2020
Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions
Elzanne Fourie, Jose Luis Aleixandre-Tudo, Mihaela Mihnea, Wessel du Toit
Food Control, 2020
Tendencies and Challenges in Worldwide Scientific Research on Probiotics
José Luis Aleixandre-Tudó, Lourdes Castelló-Cogollos, José Luis Aleixandre, Rafael Aleixandre-Benavent
Probiotics and Antimicrobial Proteins, 2020
Worldwide Scientific Research on Nanotechnology: A Bibliometric Analysis of Tendencies, Funding, and Challenges
José Luis Aleixandre-Tudó, Máxima Bolaños-Pizarro, José Luis Aleixandre, Rafael Aleixandre-Benavent
Journal of Agricultural and Food Chemistry, 2020
A chemometric approach to the evaluation of the ageing ability of red wines
Jose Luis Aleixandre-Tudo, Wessel du Toit
Chemometrics and Intelligent Laboratory Systems, 2020
Evolution of Phenolic Composition During Barrel and Bottle Aging
J.L. Aleixandre-Tudo, W.J. du Toit
South African Journal of Enology and Viticulture, 2020
Viability of IR spectroscopy for the accurate measurement of yeast assimilable nitrogen content of grape juice
Gabriella Petrovic, Jose-Luis Aleixandre-Tudo, Astrid Buica
Talanta, 2020
Understanding cold maceration in red winemaking: A batch processing and multi-block data analysis approach
Jose Luis Aleixandre-Tudo, Wessel du Toit
Lwt, 2019
Renewable energies: Worldwide trends in research, funding and international collaboration
José Luis Aleixandre-Tudó, Lourdes Castelló-Cogollos, José Luis Aleixandre, Rafael Aleixandre-Benavent
Renewable Energy, 2019
Unravelling the scientific research on grape and wine phenolic compounds: a bibliometric study
Jose Luis Aleixandre-Tudo, Lourdes Castelló-Cogollos, Jose Luis Aleixandre, Rafael Aleixandre-Benavent
Scientometrics, 2019
Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen using InfraRed spectroscopy and chemometrics
Gabriella Petrovic, Jose-Luis Aleixandre-Tudo, Astrid Buica
Oeno One, 2019
Grape must profiling and cultivar discrimination based on amino acid composition and general discriminant analysis with best subset
G. Petrovic, J.L. Aleixandre-Tudo, A. Buica
South African Journal of Enology and Viticulture, 2019
Towards on-line monitoring of phenolic content in red wine grapes: A feasibility study
Jose Luis Aleixandre-Tudo, Helene Nieuwoudt, Wessel du Toit
Food Chemistry, 2019
Basic in-mouth attribute evaluation: A comparison of two panels
Mihaela Mihnea, José Luis Aleixandre-Tudó, Martin Kidd, Wessel du Toit
Foods, 2019
Emerging topics in scientific research on global water-use efficiency
J. L. Aleixandre-Tudó, L. Castelló-Cogollos, J. L. Aleixandre, R. Aleixandre-Benavent
Journal of Agricultural Science, 2019
Current trends in scientific research on global warming: A bibliometric analysis
José Luis Aleixandre Tudó, Máxima Bolaños Pizarro, José Luis Aleixandre, Rafael Aleixandre Benavent
International Journal of Global Warming, 2019
Bibliometric and social network analysis in scientific research on precision agriculture
Jose Luis Aleixandre-Tudo, Lourdes Castello-Cogollos, Jose Luis Aleixandre, Rafael Aleixandre-Benavent
Current Science, 2018
Cold maceration application in red wine production and its effects on phenolic compounds: A review
Jose Luis Aleixandre-Tudo, Wessel du Toit
Lwt, 2018
Trends in global research in deforestation. A bibliometric analysis
Rafael Aleixandre-Benavent, José Luis Aleixandre-Tudó, Lourdes Castelló-Cogollos, José Luis Aleixandre
Land Use Policy, 2018
Phenolic profiling of grapes, fermenting samples and wines using UV-Visible spectroscopy with chemometrics
Jose Luis Aleixandre-Tudo, Helene Nieuwoudt, Alejandro Olivieri, Jose Luis Aleixandre, Wessel du Toit
Food Control, 2018
Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectroscopy techniques
Jose Luis Aleixandre-Tudo, Helene Nieuwoudt, Jose Luis Aleixandre, Wessel du Toit
Talanta, 2018
Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines
Jose Luis Aleixandre-Tudo, Astrid Buica, Helene Nieuwoudt, Jose Luis Aleixandre, Wessel du Toit
Journal of Agricultural and Food Chemistry, 2017
Trends in scientific research on climate change in agriculture and forestry subject areas (2005–2014)
R. Aleixandre-Benavent, J.L. Aleixandre-Tudó, L. Castelló-Cogollos, J.L. Aleixandre
Journal of Cleaner Production, 2017
Additions of glutathione or specific glutathione-rich dry inactivated yeast preparation (DYP) to sauvignon blanc must: Effect on wine chemical and sensory composition
M. Gabrielli, J.L. Aleixandre-Tudo, P.A. Kilmartin, N. Sieczkowski, W.J. du Toit
South African Journal of Enology and Viticulture, 2017
Viticulture and oenology scientific research: The Old World versus the New World wine-producing countries
José Luis Aleixandre, José Luis Aleixandre-Tudó, Máxima Bolaños-Pizarro, Rafael Aleixandre-Benavent
International Journal of Information Management, 2016
Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines
J.L. Aleixandre-Tudo, V. Lizama, I. Álvarez, H. Nieuwoudt, M.J. García, J.L. Aleixandre, W.J. du Toit
Australian Journal of Grape and Wine Research, 2016
Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines
José L. Aleixandre-Tudó, Inmaculada Álvarez, Victoria Lizama, Hélène Nieuwoudt, María J. García, José L. Aleixandre, Wessel J. du Toit
Lwt, 2016
Mapping the scientific research in organic farming: a bibliometric review
José Luis Aleixandre, José Luis Aleixandre-Tudó, Máxima Bolaños-Pizarro, Rafael Aleixandre-Benavent
Scientometrics, 2015
Global trends in scientific production in enology and viticulture in selected emerging economies (BRIC)
Jose Luis Aleixandre, Jose Luis Aleixandre-Tudó, Máxima Bolaños-Pizarro, Rafael Aleixandre-Benavent
Scientometrics, 2015
Robust ultraviolet-visible (UV-vis) partial least-squares (PLS) models for tannin quantification in red wine
José Luis Aleixandre-Tudo, Helené Nieuwoudt, José Luis Aleixandre, Wessel J. Du Toit
Journal of Agricultural and Food Chemistry, 2015
Role of caffeic acid in winemaking
Caffeic Acid Biological Properties Structure and Health Effects, 2015
Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin blanc white wines
South African Journal of Enology and Viticulture, 2015
Application of multivariate regression methods to predict sensory quality of red wines
José Luis ALEIXANDRE-TUDÓ, Inmaculada ALVAREZ, Maria José GARCÍA, Victoria LIZAMA, José Luis ALEIXANDRE
Czech Journal of Food Sciences, 2015
Mapping the scientific research on wine and health (2001-2011)
Jose L. Aleixandre, José L. Aleixandre-Tudó, Máxima Bolaños-Pizzaro, Rafael Aleixandre-Benavent
Journal of Agricultural and Food Chemistry, 2013
Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques
José Luis Aleixandre-Tudó, I. Álvarez, Victoria Lizama, Marı́a José Garcı́a, José Luis Aleixandre, Wessel J. Du Toit
Journal of Agricultural and Food Chemistry, 2013
Phenolic composition of bobal red wines elaborated with pre-fermentative cold maceration
Ciencia E Tecnica Vitivinicola, 2013
Scientific productivity and collaboration in viticulture and enology in Latin American countries
José Luis Aleixandre, Edmundo Bordeu, José Luis Aleixandre-Tudó, Máxima Bolaños, Rafael Aleixandre-Benavent
Ciencia E Investigacion Agraria, 2013
Analysis of the collaboration between the US and the EU in viticulture and oenology
Italian Journal of Food Science, 2013
Bibliometric analysis of publications by South African viticulture and oenology research centres
Rafael Aleixandre-Benavent, Jose L. Aleixandre-Tudo, Gregorio González Alcaide, Antonia Ferrer-Sapena, Jose L. Aleixandre, Wessel Du Toit
South African Journal of Science, 2012
Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation
Inmaculada Álvarez, José Luis Aleixandre, María José García, Victoria Lizama, José Luis Aleixandre-Tudó
European Food Research and Technology, 2009

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