Category article

article, barrel, barrica, madera, microoxigenación activa y pasiva, MOX, oxígeno, oxygen, UVaMOX

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…

Juanma
18.11.2019

article, artículos, barrel, barrica, enología, oxígeno, oxygen, UVaMOX, vino, wine

Is the grain of French oak wood the key factor of the OTR?

Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel stavesIgnacio Nevares, Maria del Alamo-Sanza, Víctor Martínez-Martínez, María Menéndez-Miguélez, Jan Van den Bulcke and Joris Van AckerWood Research amd Technology. Holzforschung Published Online: 2019-05-24 |…

Juanma
25.07.2019

article, artículos, barrel, barrica, crianza, enología, oxígeno, oxygen, UVaMOX, vino, vinos. control, wine

A novel nondestructive methodology is proposed to make barrels with different levels of OTR

Application of image analysis and artificial neural networks to the prediction in-line of OTR in oak wood planks for cooperage open access Materials & Design Volume 181, 5 November 2019, 107979 V.Martínez-Martínez, M.del Alamo-Sanza and I.Nevares …

Juanma
02.07.2019

article, artículos, barrel, barrica, microoxigenación activa y pasiva, MOX, oxígeno, oxygen, vino, vinos. control, wine

Latest Research on Oxygen and Wine Barrels (in mostly plain English)

You know oxygen is an important part of the winemaking process, but that doesn’t mean you always know how to manage or control it. by Deborah Passin Oxygen can do wonderful things for a wine, aiding in the…

Juanma
27.02.2019

article, artículos, crianza, enología, madera, MOX, oxidation, oxígeno, oxygen, UVaMOX, vino, wine

Image of O2 dynamics released by oak wood submerged in model wine with nanoparticle sensors

Samanta Prat-Garcíaa, VíctorMartínez-Martíneza, Maria del Alamo-Sanzaa, Bernhard Müllerb, TorstenMayrb and Oxidation of wine while in contact with oak wood is a well-known fact and recognized as an important process in wine ageing. The slow and continuous diffusion of oxygen…

Juanma
01.01.2019

article, artículos, barrel, barrica, crianza, enología, UVaMOX, vino, vinos. control, wine

Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics

Rosario Sánchez-Gómez, Ignacio Nevares, Ana María Martínez-Gil and Maria del Alamo-Sanza* Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 50, 34004 Palencia, Spain (This article belongs to the Special Issue Wine Aging Technologies) Full-Text | PDF [3979 KB, uploaded…

Juanma
18.12.2018

article, artículos, barrel, barrica, madera, microoxigenación activa y pasiva, MOX, wine

Different Woods in Cooperage for Oenology: A Review

Beverages 2018, 4(4), 94; https://doi.org/10.3390/beverages4040094 Ana Martínez-Gil1 Maria del Alamo-Sanza1, Rosario Sánchez-Gómez1 and Ignacio Nevares2* 1Department of Analytical Chemistry, 2Department of Agroforestry Engineering, UVaMOX-Higher Tech. Col. of Agricultural Engineering, Universidad de Valladolid, 34001 Palencia, Spain (This article belongs to the…

Juanma
17.12.2018

article, artículos, barrel, barrica, crianza, oxígeno, oxygen, vino, wine

Oak Wine Barrel as an Active Vessel: A Critical Review of Past and Current Knowledge

La Barrica de Vino como Recipiente Activo: Una revisión crítica de los conocimientos pasados y actuales del Alamo-Sanza & NevaresUVaMOX Finally we have collected all the knowledge generated in recent years on the operation of a barrel. This critical work…

Juanma
30.05.2017