Zobrazeno 1 - 10
of 21
pro vyhledávání: '"María Martínez-Gil A"'
Autor:
Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, María Martínez-Gil, Ana, del Alamo-Sanza, Maria, Nevares, Ignacio, Rosario Salinas, Maria
Publikováno v:
In Food Chemistry 30 September 2024 453
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
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
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname
instname
Producción Científica
Oxygen is an important factor for the quality of wine aged in barrels. The development of a tool to classify wood by its oxygen transmission rate (OTR) has made it possible to use the same batch of wood to make barrels th
Oxygen is an important factor for the quality of wine aged in barrels. The development of a tool to classify wood by its oxygen transmission rate (OTR) has made it possible to use the same batch of wood to make barrels th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90eee7e5b0fc9e138e51cfc25f053aa9
https://doi.org/10.1016/j.lwt.2022.113133
https://doi.org/10.1016/j.lwt.2022.113133
Publikováno v:
Beverages, Vol 4, Iss 3, p 69 (2018)
The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the
Externí odkaz:
https://doaj.org/article/6c59375c7d4742c3ac6657af36ebb314
Publikováno v:
Applied Sciences. 12:2101
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://explore.openaire.eu/search/publication?articleId=doi_________::e74d68aa234c30aea313f5b48c2c497b
https://doi.org/10.3390/app12042101
https://doi.org/10.3390/app12042101