UVaMOX presenting Barrel&Oxygen at Oregon Wine Symposium 2021
10:45 AM “A toast to barrels” Register
UVaMOX Research group
UVaMOX Research group
Category madera
Wine Ageing in Custom Oxygenation Oak Wood Barrels
Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels Samanta Prat-García, Joana Oliveira, Maria del Alamo-Sanza*, Victor de Freitas ,Ignacio Nevares and Nuno Mateus* Molecules 2021, 26(1), 64; The classification of staves…
UVaMOX en el Forum Vivinium 2020
Crianza en diferentes sistemas de barricas 25 de noviembre de 2020 Forum Vivinium 2020 A lo largo de la intervención, María ha presentado los avances del grupo UVaMOX en el estudio y caracterización del OTR de las barricas de roble.…
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…
La barrica de roble como recipiente activo
Una revisión crítica de los conocimientos pasados y presentes Enoviticultura nº 63 marzo/abril 2020 I. Nevares y M. del Álamo–Sanza RESUMEN Este trabajo revisa el papel de la barrica de roble como recipiente activo para la maduración del vino. Se…
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…
Si es posible!! Hemos Construido Barricas con diferente OTR
Customized oxygenation barrels as a new strategy for controlled wine aging Food Research International S.Prat-García; I.Nevares; V.Martínez-Martínez y M.del Alamo-Sanza Abstract The process of aging red wines in barrels is a common practice that aims to improve the quality…
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…