Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Rubén del Barrio-Galán"'
Publikováno v:
Beverages, Vol 10, Iss 1, p 3 (2023)
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been stud
Externí odkaz:
https://doaj.org/article/45a714196472403fb144d9b1912ed09f
Publikováno v:
Beverages, Vol 9, Iss 1, p 19 (2023)
This work presents the study of the effectiveness of different inert gases applied during racking to prevent oxygen uptake by wine. Inert gases were used for the purging of empty tanks and hoses before the start of each racking, as well as for blanke
Externí odkaz:
https://doaj.org/article/71f53c1ce2fd4ad699118a252d41f927
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
Autor:
Rubén Del Barrio-Galán, Héctor del Valle-Herrero, Marta Bueno-Herrera, Pedro López-de-la-Cuesta, Silvia Pérez-Magariño
Publikováno v:
Beverages, Vol 7, Iss 3, p 49 (2021)
The quality of wines has often been associated with their geographical area of production, as well as the grape variety used in their elaboration. Many research studies have been carried out to characterize and differentiate between red wines labeled
Externí odkaz:
https://doaj.org/article/ce56bf38d5e546bc8a0525dfdac97925
Autor:
Cristina Ubeda, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán, Álvaro Peña-Neira
Publikováno v:
Foods, Vol 10, Iss 2, p 390 (2021)
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor.
Externí odkaz:
https://doaj.org/article/2d35b973e9f84373abc4a0b87f5da2cd
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tan
Externí odkaz:
https://doaj.org/article/cb2bee58609f4ba393ce27c9e9b63570
Autor:
Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Publikováno v:
Molecules, Vol 24, Iss 13, p 2385 (2019)
The authors wish to make the following corrections to this paper [...]
Externí odkaz:
https://doaj.org/article/42ce35ff628347f293ed97c7c73834d5
Autor:
Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, Marcela Medel-Marabolí, Nathalie Sieczkowski, Álvaro Peña-Neira
Publikováno v:
Molecules, Vol 24, Iss 8, p 1478 (2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different yeast derivative products on
Externí odkaz:
https://doaj.org/article/dcc369aacfb34807952f59d4b03f3f20
Publikováno v:
European Food Research and Technology. 248:1903-1916
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd4a41b45b1e7af563028aa64ab7175d
https://doi.org/10.1007/s00217-022-04014-x
https://doi.org/10.1007/s00217-022-04014-x
