Zobrazeno 1 - 4
of 4
pro vyhledávání: '"María Jesús Ruiz-Bejarano"'
Autor:
María del Carmen Rodríguez-Dodero, María Jesús Ruiz-Bejarano, Carmelo García-Barroso, Remedios Castro-Mejías
Publikováno v:
Australian Journal of Grape and Wine Research. 21:396-403
Background and Aims Ethyl carbamate (EC) is a known carcinogen that has been found in wines. The aims of this study were: (i) to study the effect of fermentation under different enological conditions on the EC concentration in sweet Sherry wines made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa26ce375a469b05f90a7000ee49c77e
https://doi.org/10.1111/ajgw.12147
https://doi.org/10.1111/ajgw.12147
Autor:
María Jesús Ruiz-Bejarano, Carmelo García-Barroso, Remedios Castro-Mejías, María del Carmen Rodríguez-Dodero
Publikováno v:
European Food Research and Technology. 237:905-922
Several experiments of aging in oak wood and stainless steel of sweet Sherry wines obtained from grapes cv. Muscat fermented under different enological conditions have been carried out. These wines were periodically sampled and their volatile content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51ed0837da52c5175cc73c0c3ce7c5a6
https://doi.org/10.1007/s00217-013-2061-3
https://doi.org/10.1007/s00217-013-2061-3
Autor:
María Jesús Ruiz-Bejarano, Carmelo García-Barroso, María del Carmen Rodríguez-Dodero, Remedios Castro-Mejías
Sweet Sherry wines from Pedro Ximenez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5215abbd270c3202fdf09437c6366bb2
https://europepmc.org/articles/PMC4951403/
https://europepmc.org/articles/PMC4951403/
Autor:
Remedios Castro Mejías, María del Carmen Rodríguez Dodero, María Jesús Ruiz Bejarano, Enrique Durán Guerrero, Carmelo García Barroso, Ramón Natera Marín
Publikováno v:
European Food Research and Technology. 232:241-254
A study of accelerated aging on an industrial scale, employing both microoxygenation and oak chips, of a Sherry wine vinegar has been carried out. The effect of these two factors, microoxygenation and oak chips, on polyphenolic and volatile compounds
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30f999b901cf3f99faa6ca6585143ef0
https://doi.org/10.1007/s00217-010-1372-x
https://doi.org/10.1007/s00217-010-1372-x