UVaMOX Research group
UVaMOX Research group
Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles Rosario Sánchez-Gómez; Maria del Alamo-Sanza; Víctor Martínez-Martínez and Ignacio Nevares Food Chemistry Volume 328, 30 October 2020, 127040…
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…
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…
2019 ASEV National Conference 70th ASEV National Conference This symposium is designed to explore the impacts of using oak barrels on the quality and composition of wine. The symposium is designed to address the fundamental aspects of coopering, oak chemistry,…
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…
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…