All Stories

  1. Winery wastes were used as a source of polyphenolics to increase antioxidant capacity.

    Article • Beverages, January 2018, MDPI AG

    Dr Johannes P.F. de Bruijn, Ignacio Serra Stepke

  2. Effect of shoot orientation on vegetative growth, yield parameters and berry composition in grapevine (Vitis vinifera L.)

    Article • Acta Horticulturae, April 2017, International Society for Horticultural Science (ISHS)

    Ignacio Serra Stepke

  3. Grapevine (Vitis vinifera L. ‘Pinotage’) leaf stomatal size and density as modulated by different rootstocks and scion water status

    Article • Acta Horticulturae, April 2017, International Society for Horticultural Science (ISHS)

    Ignacio Serra Stepke

  4. Changes in concentration of volatile compounds in response to defoliation of Muscat of Alexandria grapevines grown under a traditional farming system

    Article • Chilean journal of agricultural research, January 2017, SciELO Comision Nacional de Investigacion Cientifica Y Tecnologica (CONICYT)

    Ignacio Serra Stepke

  5. Grapevine root and shoot growth responses to photoselective nets: preliminary results

    Article • Acta Horticulturae, July 2016, International Society for Horticultural Science (ISHS)

    Ignacio Serra Stepke

  6. Comparison between thermomaceration and enzymatic maceration to enrich grape must with polyphenols

    Article • European Food Research and Technology, December 2015, Springer Science + Business Media

    Dr Johannes P.F. de Bruijn, Ignacio Serra Stepke

  7. Review: the interaction between rootstocks and cultivars (Vitis vinifera L.) to enhance drought tolerance in grapevine

    Article • Australian Journal of Grape and Wine Research, November 2013, Wiley

    Ignacio Serra Stepke

  8. Continuous Stabilization of Chardonnay with Ion-Exchage Resin: Influence on Protein and Phenolic Profile of Wine

    Article • Chilean journal of agricultural research, March 2009, SciELO Comision Nacional de Investigacion Cientifica Y Tecnologica (CONICYT)

    Ignacio Serra Stepke

  9. Protein stabilisation of Chardonnay wine using trisacryl and bentonite: a comparative study

    Article • International Journal of Food Science & Technology, February 2009, Wiley

    Ignacio Serra Stepke