Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Manuel J. Valcárcel-Muñoz"'
Autor:
Daniel Butrón-Benítez, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Publikováno v:
Molecules, Vol 29, Iss 22, p 5303 (2024)
This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that th
Externí odkaz:
https://doaj.org/article/79b8e9653ab3482c92e86c9ba2bba47c
Autor:
Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Brandy is a spirit obtained from distilled wine that has an alcohol content equal to or greater than 36 % ABV (Alcohol by Volume). It undergoes an ageing process in oak wood casks with a capacity of up to 1000 L for a minimum of six months. During th
Externí odkaz:
https://doaj.org/article/2008df8abc844be8904e6452909b4b6b
Autor:
María Guerrero-Chanivet, Fidel Ortega-Gavilán, M. Gracia Bagur-González, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100486- (2023)
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the
Externí odkaz:
https://doaj.org/article/87eba048294344cf80304db3e72ffdec
Autor:
Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, María del Carmen Rodríguez-Dodero, Daniel Butrón-Benítez, María de Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Foods, Vol 12, Iss 9, p 1911 (2023)
Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which param
Externí odkaz:
https://doaj.org/article/04fca7c7cb704e849d2c55c74a3bb2c5
Autor:
Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, Carmen Rodríguez-Dodero, M. de Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Foods, Vol 11, Iss 24, p 4062 (2022)
Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing
Externí odkaz:
https://doaj.org/article/cdd6da2ff717462da8bfa7cdb0366913
Autor:
María Guerrero-Chanivet, Manuel J. Valcárcel-Muñoz, Dominico Antonio Guillén-Sánchez, Remedios Castro-Mejías, Enrique Durán-Guerrero, Carmen Rodríguez-Dodero, María de Valme García-Moreno
Publikováno v:
Foods, Vol 11, Iss 21, p 3540 (2022)
Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensor
Externí odkaz:
https://doaj.org/article/106dfc889a2942e9aea7ac3d7954c41c
Autor:
Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, María del Carmen Rodríguez-Dodero, María de Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Molecules, Vol 27, Iss 2, p 365 (2022)
Fino and Amontillado are Sherry wines, produced in Marco de Jerez area (southern Spain), and aged in Criaderas y Solera system. Fino Sherry wine follows a biological aging process, under a veil of flor yeasts, while Amontillado Sherry wine shares the
Externí odkaz:
https://doaj.org/article/0822dd3d8e8240a9b7e69fdc05b8389e
Autor:
Manuel J. Valcárcel-Muñoz, María Guerrero-Chanivet, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez
Publikováno v:
Foods, Vol 10, Iss 2, p 288 (2021)
Brandy de Jerez is a European Geographical Indication for grape-derived spirits aged in oak casks that have previously contained any kind of Sherry wine and, therefore, are known as Sherry Casks®. Wood compounds have a substantial influence in the q
Externí odkaz:
https://doaj.org/article/a05e00d2ca00403ca6eb143964364ef6
Autor:
María Guerrero-Chanivet, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Foods, Vol 9, Iss 11, p 1613 (2020)
Wooden barrels and wood chips are usually used in the ageing of spirits and wines to improve their sensorial profile. Oak wood is the most popular material used in cooperage, but there are other interesting woods, such as cherry or chestnut, that cou
Externí odkaz:
https://doaj.org/article/d7551c6b2a4443039a1f7b6b8e5a86db
Autor:
María Guerrero-Chanivet, Fidel Ortega-Gavilán, M. Gracia Bagur-González, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, Dominico A. Guillén-Sánchez
Publikováno v:
Journal of Agricultural and Food Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0dc9e3d66bb5b553d69cbb681da6133
https://doi.org/10.1021/acs.jafc.3c00501
https://doi.org/10.1021/acs.jafc.3c00501