Category oxígeno

It is now possible to find out how the amount of O2 influences wine barrel aging and later in the bottle thanks to the barrels with controlled oxygenation

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…

Once we can build barrels with different OTR, what effects does it have on the wine?

Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine Rosario Sánchez-Gómez; Maria del Alamo-Sanza e IgnacioNevares Food ChemistryVolume 329, 1 November 2020, 127181 Highlights•Q. petraea volatile composition is related to the oxygen transfer…

Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR

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…

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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