UVaMOX Research group
UVaMOX Research group
Jornada Enológica. APLICACIONES Y PROCESOS INNOVADORES EN LA ELABORACIÓN DE VINOS DE ALTA CALIDAD El próximo jueves 5 de mayo de 2022 se celebrará a las 10:30h una jornada enológica dedicada a las Aplicaciones y Procesos Innovadores en la Elaboración…
10:45 AM “A toast to barrels” Register
Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers Ignacio Nevares and Maria del Alamo-Sanza Foods 2021, 10(1), 140; Today, there is a trend in enology promoting a return to the use of…
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…
Discriminación de los vinos de crianza con productos alternativos de roble y microoxigenación por FTIR-ATR R. Sánchez-Gómez; O. Anjos; I. Nevares; T. Delgado y M. Del Alamo-SanzaVol. 58 No. 5 (2019): Vitis (Special Issue) Abstract The use of alternative…
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…
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…
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…