Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Rosario Sánchez-Gómez"'
Autor:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Ana María Martínez-Gil, Maria del Álamo-Sanza, Ignacio Nevares, Maria Rosario Salinas
Publikováno v:
Biomolecules, Vol 14, Iss 11, p 1372 (2024)
The effects of SEGs (“Shoot from vines—Enological—Granule”) on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in
Externí odkaz:
https://doaj.org/article/f90cf25aab0740568544d39c5d98cc5b
Autor:
Jorge F. Escobar-Talavera, María Esther Martínez-Navarro, Gonzalo L. Alonso, Rosario Sánchez-Gómez
Publikováno v:
Horticulturae, Vol 10, Iss 6, p 593 (2024)
Saffron, obtained by dehydrating the stigmas of the Crocus sativus flower, is a spice of great importance. In saffron, the flower emerges before leaf formation, thanks to the nutritional reserves of the corm. Early knowledge of metabolite levels such
Externí odkaz:
https://doaj.org/article/6370057088854a78970a4b1600dcf775
Autor:
Cándida Lorenzo, Golnaz Shadmani, Hajar Valouzi, Natalia Moratalla-López, Habibullah Bahlolzada, Rosario Sánchez-Gómez, Akbar Dizadji, Gonzalo L. Alonso
Publikováno v:
Horticulturae, Vol 9, Iss 8, p 933 (2023)
Saffron is a spice that is obtained by dehydrating the stigmas of the Crocus sativus flower. Iran is the country that produces the largest amount of saffron, exceeding 90% of world production. Currently, there is a growing medicinal use which implies
Externí odkaz:
https://doaj.org/article/38fc89df5ddb429b8c68ad4b16d5c3bc
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:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, M. Rosario Salinas
Publikováno v:
IVES Technical Reviews (2021)
The potential use of vine-shoots as enological additives has been recently demonstrated. They can make a positive contribution to the sensorial profile of wines when they have been stored for 6 months after pruning, granulated, toasted under specific
Externí odkaz:
https://doaj.org/article/3148ffdc9f4a435fa5dde114d381307b
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
Autor:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, Maria Joao Cabrita, Raquel Garcia, Amaya Zalacain, Gonzalo L. Alonso, M. Rosario Salinas
Publikováno v:
IVES Technical Reviews (2021)
The chemical composition of vine-shoots is characterised by oenological compounds with high added value, which could contribute to the sensory profile of wines. In this study, toasted vine-shoots from two varieties were used in two different formats,
Externí odkaz:
https://doaj.org/article/ac76c39d0a0f44899d014ba1f4d2801e
Autor:
Cristina Cebrián-Tarancón, Rosario Sánchez-Gómez, José Oliva, Miguel Angel Cámara, Amaya Zalacain, Maria Rosario Salinas
Publikováno v:
OENO One, Vol 55, Iss 1 (2021)
Pruned vine-shoots used as wine additives have proven to be a useful tool for improving and differentiating wines. This is because they accumulate substances from the plant itself, which later, as a result of the toasting process, express their great
Externí odkaz:
https://doaj.org/article/3ceb908ed01e4e03abf70032bbde600c
Autor:
Rosario Sánchez-Gómez, Eva. P. Pérez-Álvarez, M. Rosario Salinas, Ana Gonzalo-Diago, Amaya Zalacain, Teresa Garde-Cerdán
Publikováno v:
IVES Technical Reviews (2020)
Nowadays, agronomic practices are evolving towards a “Sustainable Agriculture” using environmentally friendly systems. Modern viticulture aims to reduce inputs without reducing grape yield and wine quality. As a result of pruning, vine-shoots are
Externí odkaz:
https://doaj.org/article/5bab4675381345d186aed1c1dbc142de
Autor:
Rosario Sánchez-Gómez, Eva P. Pérez-Álvarez, Rosario Salinas, Ana Gonzalo-Diago, Amaya Zalacain, Teresa Garde-Cerdan
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Aim: An oxidation process frequently occurs during white winemaking, affecting its quality. The aim was to study, for two years (2013 and 2014), the effects that foliar applications of vine-shoot (Airén (AVS) and Moscatel (MVS)) and oak wood (OW) ex
Externí odkaz:
https://doaj.org/article/9d6081ffecaa4c5baa25710d8e80935d