Zobrazeno 1 - 10
of 250
pro vyhledávání: '"Pilar Sáenz"'
Autor:
Arancha de la Fuente Blanco, Ignacio Arias-Pérez, Ana Escudero, María-Pilar Sáenz-Navajas, Vicente Ferreira
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
In a context of increasing interest in the production of wine-based beverages with lower ethanol content, the present work explored the role of ethanol in the sensory properties of model wines (MW). Four sets of MWs (red and white) with alcohol conte
Externí odkaz:
https://doaj.org/article/d2fdf2c4147e4373a9ee6c7752a45492
Autor:
Navarro-Esteve, Víctor a, b, Zöchner, Anna a, c, Roca, Marta d, Parra-Llorca, Anna e, Moreno-Giménez, Alba a, Campos-Berga, Laura a, Vaya, María Jesús f, Vento, Máximo a, e, González, Pilar Sáenz e, Gormaz, María e, Ten-Doménech, Isabel a, g, ⁎, Kuligowski, Julia a, g, ⁎, Quintás, Guillermo h, i
Publikováno v:
In Carbohydrate Polymer Technologies and Applications March 2025 9
Publikováno v:
Lucentum, Iss 43, Pp 135-150 (2024)
En este artículo damos a conocer un molde para la elaboración de mangos decorados de cazos de sigillata (forma Hisp. 81). El molde apareció en el alfar romano de La Cereceda (Arenzana de Arriba, La Rioja) ubicado en el Complejo Alfarero de Tritium
Externí odkaz:
https://doaj.org/article/f2a09ffa392247dabd87dd0d5654950b
Autor:
Jordi Ballester, Mirian Belascoin, Marivel Gonzalez-Hernandez, Eva Parga-Dans, Pablo Alonso González, Maria-Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Although the definition of natural wine remains contested and still lacks official recognition, it can be broadly described as a wine made with organic or biodynamic grapes without oenological additives in the cellar and minimal intervention in all w
Externí odkaz:
https://doaj.org/article/8e4ed6ac0f694ea1982914faec8b4021
Autor:
Olivier GEFFROY, Tracey Siebert, Emilie Guyot, Florence Gazagnadou, Aude Henon, Thomas Baerenzung dit Baron, Marie Denat, Christian Chervin, Markus Herderich, Eleanor Bilogrevic, María Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
This work investigated Syrah producers' conceptualisation of peppery wines from two different wine regions. For the study, a long-term memory approach was used; in addition, the effects of the region of origin, as well as the sensitivity of the parti
Externí odkaz:
https://doaj.org/article/b2da90a0b0664211a189923275196ccf
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
Drinking experience has gained the attention of researchers in recent years, mainly measured in different social-leisure contexts. However, no or very little, scientific attention has been paid to the drinking experience phenomenon when detached from
Externí odkaz:
https://doaj.org/article/9b1ae33412e8441fa63bdee397da4c3a
Estudio y clasificación tipológica-decorativa de las trullae elaboradas en terra sigillata hispánica
Publikováno v:
Archivo Español de Arqueología, Vol 96 (2023)
Dentro del repertorio de la vajilla hispánica elaborada en terra sigillata, encontramos una serie de formas que apenas han sido estudiadas, entre ellas la trulla, o forma Hisp. 81, caracterizada por su mango decorado, si bien también se fabricaron
Externí odkaz:
https://doaj.org/article/46ac60bc730a4ca3a2c501f1c108a1af
Autor:
Arancha de la Fuente Blanco, María-Pilar Sáenz-Navajas, Jordi Ballester, Ernesto Franco-Luesma, Dominique Valentin, Vicente Ferreira
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomat
Externí odkaz:
https://doaj.org/article/fd199e8c585b4e30be077a4e97e4dd51
Autor:
Alejandro Suárez, Heber Rodrigues, Samantha Williams, Purificación Fernández-Zurbano, Nicolas Depetris-Chauvin, Gregory Dunn, María-Pilar Sáenz-Navajas
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
The main objective of the present work was to evaluate the effect of culture through familiarity of wine technical experts on the perception of wine quality. A total of 32 wine experts from the United Kingdom and Spain undertook two sensory tasks wit
Externí odkaz:
https://doaj.org/article/71f8a88356414b43976bf389fc053dbf
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