UVaMOX Research group
UVaMOX Research group
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…
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…
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…
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…
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…
Estudio sobre las interacciones entre los elagitaninos y el oxígeno durante el envejecimiento con madera de roble Grupo Investigacion Polifenoles USAL & UVaMOX During the aging of red wine in oak wood barrels, or in alternative aging systems, interactions between…
A new work has been just published in the journal Food Chemistry Measuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a…
2016 ASVO Best Oenology paper of the year to our friends at AWRI Best Oenology Paper of the year from the Australian Journal of Grape & Wine Research for ‘Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz…