Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

by José C. Marques, Juan Cacho, Francisco Albuquerque, Vanda Pereira
Published 2013-03-01

<b>THE SENSORY CHARACTERISTIC DEFECT OF "CACHAÇA" DISTILLED IN ABSENCE OF COOPER</b>

by JOãO BOSCO FARIA, VICENTE FERREIRA, RICARDO LOPEZ, JUAN CACHO
Published 2009-07-01

Amino Acids and Biogenic Amines Evolution during the Estufagem of Fortified Wines

by Vanda Pereira, Ana C. Pereira, Juan P. Pérez Trujillo, Juan Cacho, José C. Marques
Published 2015-01-01