Peña-Martínez, P.A., Peña-Neira, A., and Laurie V.F. (2025). Phenolic Evolution During Industrial Red Wine Fermentations with Different Sequential Air Injection Regimes. Fermentation 11(8) 446. https://doi.org/10.3390/fermentation11080446

Córdova‐Palominos, P., Jara, C., Laurie, V.F., Peña‐Neira, A., and Gil i Cortiella, M. (2025). The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory‐Scale Trials. Journal of Food Science 90 (7), e70395. https://doi.org/10.1111/1750-3841.70395

Bekker, M.Z., Kulcsar, A.C., Jouin, A.L., and Laurie, V.F. (2025). Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine. Food Chemistry 471, 142777. https://doi.org/10.1016/j.foodchem.2025.142777

Olate-Olave, V.R., Pino-Ramos, L.L., Peña-Martínez, P.A., Castro, R.I. Muñoz-Vera, M., Reyes-Manríquez, S., Casaubon, G. and Laurie, V.F. (2025). Red wine maceration with grapevine-cane residues: Influence of format and toasting level. Heliyon 11, 3, e42164. https://doi.org/10.1016/j.heliyon.2025.e42164

Carrasco-Sánchez, V., Laurie, V.F., Muñoz-Vera, M., Cstro, R.I. (2025). Halocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box–Behnken Design). Toxins 17 (1), 26. https://doi.org/10.3390/toxins17010026