UVaMOX Research group
UVaMOX Research group
A new work has been just published in the journal Food Chemistry Measuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a…
2016 ASVO Best Oenology paper of the year to our friends at AWRI Best Oenology Paper of the year from the Australian Journal of Grape & Wine Research for ‘Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz…
Fundamentals of micro-oxygenation of red wines: influencing factors and application Encarna Gómez-PlazaDepartamento de Tecnología de Alimentos, Nutrición y Bromatología de la Universidad de Murcia En esta nueva entrega del dossier La Dra. Gómez-Plaza detalla cómo aplicar la microoxigenación, qué parámetros…
Jueves 19 de mayo10.00h Seminario 1 KNOW-HOWVicente Ferreira U. ZaragozaReducao: compreender e gerir os seus problemas Viernes 20 de mayo,9.00h Seminario 3 KNOW-HOWVicente Ferreira U. Zaragoza Oxigenio negativo para o vinho: quando e o porque?Papel-chave dos aldeídos. 12.20h Seminario 4 KNOW-HOWMaria…
This study proposes a device and a procedure for the routine measurement of the OTR of oak wood. It is important to highlight that the device has the capacity to reproduce working conditions that are similar to those of the…
Maurizio Ugliano, Jean-Baptiste Dieval, Stéphane Vidal Nomacorc Oxygen Management Research CenterDomaine de Donadille, Rhodilan, France m.ugliano@nomacorc.be Many key sensory attributes of wines – including color, aroma, and mouthfeel – are affected by the degree of exposure of wine to oxygen.…
Maurizio Ugliano, Jean-Baptiste Dieval, Stéphane Vidal Nomacorc Oxygen Management Research CenterDomaine de Donadille, Rhodilan, Francia m.ugliano@nomacorc.be A esta interesantísima pregunta nos responde el equipo del Centro de Investigación de la gestión del oxígeno de Nomacorc. El artículo esta escrito para…
Martin Day The Australian Wine Research Institute (AWRI)Glen Osmond, Australia martin.day@awri.com.au Una nueva actualización del dossier sobre oxígeno y vino en ACE enología nos presenta el artículo escrito por nuestro buen amigo Martín Day sobre los resultados de los ensayos…