The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

Autor: Pablo Andreu-García, Ana Jiménez-Cantizano, Pau Sancho-Galán, Víctor Palacios, Remedios Castro-Mejías, Antonio Amores-Arrocha

Publikováno v: Agronomy, Vol 13, Iss 11, p 2686 (2023)

Due to global warming and the effects associated with it, the wine industry is facing important challenges during the winemaking process and the production of high-quality wines. In this study, mistelas and naturally sweet wines were produced with th

Externí odkaz: https://doaj.org/article/018ee52db8b94afebca293825544e3fd

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

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

Application of Microwaves as an Advanced Technique for the Development of Sherry Vinegar Macerated with Pineapple

Autor: Remedios Castro Mejías, Samuel Párraga, Enrique Durán Guerrero

Publikováno v: Beverages 2021, 7(2), 18
Beverages
Volume 7
Issue 2
Beverages, Vol 7, Iss 18, p 18 (2021)
RODIN. Repositorio de Objetos de Docencia e Investigación de la Universidad de Cádiz
instname

This work proposes the elaboration of a product based on the maceration of Sherry Vinegar together with pineapple in order to extract certain volatile compounds that can be found in pineapples, giving a final product with new organoleptic properties

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40dab3cc0cf869bbb7efa8150b242e39
http://hdl.handle.net/10498/25402

Chemical and sensory characteristics of orange based vinegar

Autor: Remedios Castro-Mejías, Carmelo García-Barroso, Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Ramón Natera-Marín

Publikováno v: Journal of Food Science and Technology. 53:3147-3156

Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a013480b142008d2957666911c6c6792
https://doi.org/10.1007/s13197-016-2288-7

Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration

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