It is now possible to find out how the amount of O2 influences wine barrel aging and later in the bottle thanks to the barrels with controlled oxygenation

Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles  Rosario Sánchez-Gómez; Maria del Alamo-Sanza; Víctor Martínez-Martínez and Ignacio Nevares  Food Chemistry Volume 328, 30 October 2020, 127040…

Read MoreIt is now possible to find out how the amount of O2 influences wine barrel aging and later in the bottle thanks to the barrels with controlled oxygenation

Alternative Woods in Enology

Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review by Ana Martínez-Gil, Maria del Alamo-Sanza*, Rosario Sánchez-Gómez and Ignacio Nevares* Molecules 2020, 25(6), 1474;  Abstract  Wood is one of the most…

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Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

Food Research International Volume 128, February 2020, 108703 Ana M.Martínez-Gila, Mariadel Alamo-Sanzaa, IgnacioNevaresb, RosarioSánchez-Gómeza, LauraGallegoa a  Department of Analytical Chemistry b  Department of Agroforestry Engineering UVaMOX – Universidad de Valladolid, 34004 Palencia, Spain  Seasoning and toasting treatments carried out in…

Read MoreEffect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

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