Category madera

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

  by  Rosario Sánchez-Gómez, Maria del Alamo-Sanza, Ana María Martínez-Gil and Ignacio Nevares  Processes 2020, 8(10), 1250;  The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an…

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…

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