Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Ignacio Nevares"'
Publikováno v:
Molecules, Vol 29, Iss 1, p 231 (2023)
The design, construction and validation of a device for the accurate measurement of the dissolved oxygen content in wine and simultaneously the variation of its spectral fingerprint is presented. The novelty of this system is due to two innovative ap
Externí odkaz:
https://doaj.org/article/adcb528623e04b2986a4c7f277901d93
Publikováno v:
Beverages, Vol 10, Iss 1, p 3 (2023)
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been stud
Externí odkaz:
https://doaj.org/article/45a714196472403fb144d9b1912ed09f
Publikováno v:
Beverages, Vol 9, Iss 1, p 19 (2023)
This work presents the study of the effectiveness of different inert gases applied during racking to prevent oxygen uptake by wine. Inert gases were used for the purging of empty tanks and hoses before the start of each racking, as well as for blanke
Externí odkaz:
https://doaj.org/article/71f53c1ce2fd4ad699118a252d41f927
Autor:
Marioli Carrasco-Quiroz, Maria del Alamo-Sanza, Ana María Martínez-Gil, Rosario Sánchez-Gómez, Víctor Martínez-Martínez, Ignacio Nevares
Publikováno v:
Molecules, Vol 28, Iss 1, p 459 (2023)
Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; h
Externí odkaz:
https://doaj.org/article/8c107b246cf94d9bb6cc00a17a434962
Autor:
Marioli Carrasco-Quiroz, Ana María Martínez-Gil, Ignacio Nevares, Víctor Martínez-Martínez, Rosario Sánchez-Gómez, Maria del Alamo-Sanza
Publikováno v:
Foods, Vol 11, Iss 13, p 1961 (2022)
The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with
Externí odkaz:
https://doaj.org/article/2917ddfae4b7427b9b91ebf286c58806
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 2101 (2022)
The interest of winemakers to find new woods that can give their wines a special personality and the need for cooperage wood have led to the use of other woods than traditional oak. The aroma of wines is undoubtedly one of the quality factors most va
Externí odkaz:
https://doaj.org/article/6e5d1967f85a42818cb8d3456ebd767f
Publikováno v:
Foods, Vol 10, Iss 2, p 386 (2021)
Transferring wine is a common operation in most of the wineries in the world that depends mainly on the equipment and materials used. These contributions are widely unknown, and their knowledge is of vital importance to controlling the winemaking pro
Externí odkaz:
https://doaj.org/article/5c2c21eb12da4fa1a1ef54c537814491
Autor:
Ignacio Nevares, Maria del Alamo-Sanza
Publikováno v:
Foods, Vol 10, Iss 1, p 140 (2021)
Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from t
Externí odkaz:
https://doaj.org/article/fde76b9174df4b77bec962803c81de93
Autor:
Samanta Prat-García, Joana Oliveira, Maria del Alamo-Sanza, Victor de Freitas, Ignacio Nevares, Nuno Mateus
Publikováno v:
Molecules, Vol 26, Iss 1, p 64 (2020)
The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ag
Externí odkaz:
https://doaj.org/article/b21c14b560624cf8b1f03efc7a046a06
Publikováno v:
Molecules, Vol 25, Iss 14, p 3312 (2020)
Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies propo
Externí odkaz:
https://doaj.org/article/392ba6d6d83948c881cf5725816d88db