Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Ana Jiménez-Cantizano"'
Autor:
Pablo Andreu-García, Ana Jiménez-Cantizano, Pau Sancho-Galán, Víctor Palacios, Remedios Castro-Mejías, Antonio Amores-Arrocha
Publikováno v:
Agronomy, Vol 13, Iss 11, p 2686 (2023)
Due to global warming and the effects associated with it, the wine industry is facing important challenges during the winemaking process and the production of high-quality wines. In this study, mistelas and naturally sweet wines were produced with th
Externí odkaz:
https://doaj.org/article/018ee52db8b94afebca293825544e3fd
Autor:
Saray Gutiérrez-Gordillo, Juan Manuel Pérez-González, Pau Sancho-Galán, Antonio Amores-Arrocha, Víctor Palacios, Ana Jiménez-Cantizano
Publikováno v:
Agronomy, Vol 13, Iss 7, p 1732 (2023)
One of the challenges that European agriculture will have to face will be to adapt conventional agriculture to procedures of the new European agricultural policies. In this way, organic farming will have more importance in the coming years. One of th
Externí odkaz:
https://doaj.org/article/6e147d3c761a452eb5988ec2b472cfe9
Publikováno v:
Horticulturae, Vol 9, Iss 3, p 316 (2023)
In Andalusia (Spain), there are different wine regions that have a great recognized tradition. In these regions, the cultivation of the vine is ancient and there are still vineyards planted with local varieties of Vitis vinifera L. that have not yet
Externí odkaz:
https://doaj.org/article/4a57d76490e6465da9435c92b1db0c99
Publikováno v:
Foods, Vol 11, Iss 4, p 509 (2022)
Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasi
Externí odkaz:
https://doaj.org/article/70a4c4a845a1481cbb6873de6820fe28
Autor:
Ana Jiménez-Cantizano, Pau Sancho-Galán, Gerardo F. Barbero, Víctor Palacios, Antonio Amores-Arrocha
Publikováno v:
Horticulturae, Vol 8, Iss 1, p 22 (2021)
Grapevine varieties can be identified genetically by microsatellite markers. However, these molecular markers are not available to discriminate between somatic mutations that give rise to clones. Therefore, the study of compounds with oenological int
Externí odkaz:
https://doaj.org/article/c21012f1a52c4b1e96761323e1cbdfa6
Publikováno v:
Foods, Vol 10, Iss 7, p 1583 (2021)
The current trend of rising temperatures and sun irradiation associated to climate change is pushing traditional grape-producing areas with a warm climate towards a very accelerated ripening, leading to earlier harvesting dates and grape must with an
Externí odkaz:
https://doaj.org/article/98a914f74cf34101ace36a60194a534a
Publikováno v:
Spanish Journal of Agricultural Research, Vol 16, Iss 4, Pp e07SC02-e07SC02 (2019)
The ‘Romé’ variety is considered an Andalusian (southern region in Spain) autochthonous black grape cultivar. However, several white and black grapevine accessions are known by this name, according to Vitis International Variety Catalogue. The a
Externí odkaz:
https://doaj.org/article/2931095fc83e4cd18b5f5091d69bd4c9
Publikováno v:
Foods, Vol 10, Iss 5, p 1082 (2021)
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually comb
Externí odkaz:
https://doaj.org/article/1f97c3e7895e4e53bb725bf115f8145c
Publikováno v:
Applied Sciences, Vol 11, Iss 10, p 4704 (2021)
Information and telecommunication technologies (ICTs) offer new opportunities to provide more timely information services to farmers. This work aims to present a progressive web app (PWA) for mobile devices, which incorporates updated technical infor
Externí odkaz:
https://doaj.org/article/03cea413f5744c9d9a67314ae8ca404a
Publikováno v:
Agronomy, Vol 11, Iss 3, p 452 (2021)
The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during t
Externí odkaz:
https://doaj.org/article/f4c332a1024b47498c9dacfa7d2ff006