Category barrel

Once we can build barrels with different OTR, what effects does it have on the wine?

Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine Rosario SĆ”nchez-Gómez; Maria del Alamo-Sanza e IgnacioNevares Food ChemistryVolume 329, 1 November 2020, 127181 Highlights•Q. petraea volatile composition is related to the oxygen transfer…

Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR

Discriminación de los vinos de crianza con productos alternativos de roble y microoxigenación por FTIR-ATR R. SĆ”nchez-Gómez; O. Anjos; I. Nevares; T. Delgado y M. Del Alamo-SanzaVol. 58 No. 5 (2019): Vitis (Special Issue)               Abstract The use of alternative…

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.MartĆ­nez-Gila, Mariadel Alamo-Sanzaa, IgnacioNevaresb, RosarioSĆ”nchez-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…