Category vino

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…

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…

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