Scientific publications
2023
Influence of Oxygen Management on Color and Phenolics of Red Wines
Carrasco-Quiroz M.; del Alamo-Sanza M.; MartĆnez-Gil A. M.; SĆ”nchez-Gómez R.; MartĆnez-MartĆnez V.; Nevares I.
Molecules (2023), 28(1), 459
https://doi.org/10.3390/molecules28010459
2022
Quality control of natural cork stoppers by image analysis and oxygen transmission rate
DĆaz-Maroto M. C.; López-ViƱas M.; Loarce L.; del Ćlamo Sanza M.; Nevares I.; Alañón, M. E.; PĆ©rez-Coello M. S.
Holzforschung (2022), 76-9, 863 ā 8731
https://doi.org/10.1515/hf-2022-0024
Development of a new strategy for studying the oxygen consumption potential of wine through the phenolic and aromatic grape fraction evaluation
Carrasco-Quiroz M.; MartĆnez-Gil A. M.; Nevares I; SĆ”nchez-Gómez R.; MartĆnez-MartĆnez V.; del Alamo-Sanza M.
Foods (2022), 11-13, 1961
https://doi.org/10.3390/foods11131961
Red firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes
Quereda VĆ”zquez F.; Lorente-Ayza M.; Nevares I.; del Alamo-Sanza M.; Escrig MarĆna P.; Ojeda DomĆ©nech M.
Open Ceramics (2022), 9, 100232
https://doi.org/10.1016/j.oceram.2022.100232
Alternative woods in oenology: volatile compounds characterisation of woods with respect to traditional oak and effect on aroma in wine, a review
Martinez-Gil A. M.; del Alamo-Sanza M.; del Barrio-GalƔn R; Nevares I.
Applied Sciences (2022) 12-4, 2101
https://doi.org/10.3390/app12042101
Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
Martinez-Gil A. M.; del Alamo-Sanza M.; Nevares I.
LWT (2022), 158-113133
https://doi.org/10.1016/j.lwt.2022.113133
The diversity of effects of yeast derivatives during sparkling wine aging
Lambert Royo MarĆa I.; Ćbeda C.; del Barrio GalĆ”n R.; Sieczkowski N.; Canals J. M.; PeƱa Neira, A; Gil i Cortiella M.
Food Chemistry (2022), 390, 133174
https://doi.org/10.1016/j.foodchem.2022.133174
Volatile composition of Spanish red wines: effect of origin and aging time
del Barrio GalÔn R.; Bueno Herrera M.; López de la Cuesta P.; Pérez Magariño S.
European Food Research and Technology (2022), 248, 1903-1916
https://doi.org/10.1007/s00217-022-04014-x
2021
Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics
del Alamo-Sanza M.; Sanchez-Gomez R.; Martinez-Martinez V.; Martinez-Gil A. M.; Nevares I.
Food Research International (2021), 147-110535
https://doi.org/10.1016/j.foodres.2021.110535
Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking
Nevares I.; Fernandez, A; del Alamo-Sanza M.
Foods (2021), 10-2, 386
https://doi.org/10.3390/foods10020386
Characterization of anthocyanins and anthocyanin-derivatives in red wines during ageing in custom oxygenation oak wood barrels
Prat-Garcia S.; Oliveira J.; del Alamo-Sanza M.; de Freitas V.; Nevares I.; Mateus N.
Molecules (2021), 26-1, 64
https://doi.org/10.3390/molecules26010064
Characterization of the oxygen transmission rate of new-ancient natural materials for wine maturation containers
Nevares I.; del Alamo-Sanza M.
Foods (2021), 10-1, 140
https://doi.org/10.3390/foods10010140
Volatile and non-volatile characterization of white and rosƩ wines from different Spanish protected designations of origin
del Barrio GalÔn, R.; del Valle Herrero H.; Bueno Herrera M.; López de la Cuesta P.; Pérez Magariño S.
Beverages (2021), 7-3, 49
https://doi.org/10.3390/beverages7030049
Wine Aging Technologies: Latest Advances and Prospects.
MartĆnez-Gil A. M; Garde-CerdĆ”n T.
Applied Sciences (2021). ISSN 2076-3417. Editors
2020
Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review
MartĆnez Gil A. M.; del Alamo-Sanza M.; SĆ”nchez-Gómez R.; Nevares I.
Molecules (2020), 25-6, 1474
https://doi.org/10.3390/molecules25061474
Artificial intelligence methods for constructing wine barrels with a controlled oxygen transmission rate
Martinez-Martinez V.; Nevares I.; del Alamo-Sanza M.
Molecules (2020), 25-14, 3312
https://doi.org/10.3390/molecules25143312
Customized oxygenation barrels as a new strategy for controlled wine aging
Prat-Garcia S.; Nevares I.; Martinez-Martinez V.; del Alamo-Sanza M.
Food Research International (2020), 131- 108982
https://doi.org/10.1016/j.foodres.2020.108982
Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation
Martinez-Gil A. M.; del Alamo-Sanza M.; Nevares I.; Sanchez-Gomez R.; Gallego L.
Food Research International (2020), 128, 108703
https://doi.org/10.1016/j.foodres.2019.108703
Red wine aging by different micro-oxygenation systems and oak wood-effects on anthocyanins, copigmentation and color evolution
Sanchez-Gomez R.; del Alamo-Sanza M.; Martinez-Gil A. M.; Nevares I.
Processes (2020), 8-10, 1250
https://doi.org/10.3390/pr8101250
Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles
Sanchez-Gomez R.; del Alamo-Sanza M.; Martinez-Martinez V.; Nevares I.
Food Chemistry (2020), 328, 127040
https://doi.org/10.1016/j.foodchem.2020.127040
Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine
Sanchez-Gomez R.; del Alamo-Sanza M.; Nevares I.
Food Chemistry (2020), 329- 127181
https://doi.org/10.1016/j.foodchem.2020.127181
Effect of rootstocks on volatile composition of Merlot wines
Carrasco Quiroz M.; MartĆnez Gil A. M.; GutiĆ©rrez Gamboa G.; Moreno Simunovic Y.
Journal of the Science of Food and Agriculture (2020), 100-2, 3517-3524
https://doi.org/10.1002/jsfa.10395
Impact of berry size at harvest on red wine composition: a winemaker’s approach
Gil Cortiella M.; Ćbeda, C.; del Barrio-GalĆ”n, R.; PeƱa-Neira, A.
Journal of the Science of Food and Agriculture (2020), 100-2, 836-845
https://doi.org/10.1002/jsfa.10095
2019
Application of image analysis and artificial neural networks to the prediction in-line of OTR in oak wood planks for cooperage
Martinez-Martinez V.; del Alamo-Sanza M.; Nevares I.
Materials and Design (2019), 181-107979
https://doi.org/10.1016/j.matdes.2019.107979
Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
Sanchez-Gomez R.; Anjos O.; Nevares I.; Delgado T.; del Alamo-Sanza M
Vitis Journal of Grapevine Research (2019), 58-5, 77-82
https://doi.org/10.5073/vitis.2019.58.special-issue.77-82
Image of O2 dynamics released by oak wood submerged in model wine with nanoparticle sensors
Prat-Garcia S.; Martinez-Martinez V.; del Alamo-Sanza M.; Muller B. J.; Mayr T.; Nevares I.
Sensors and Actuators, B: CHEMICAL (2019), 284, 337-345
https://doi.org/10.1016/j.snb.2018.12.131
Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives
del Alamo Sanza M.; Nevares I.; Martinez-Gil A. M.; Rubio-Breton P.; Garde-Cerdan T.
LWT (2019), 101, 395-403
https://doi.org/10.1016/j.lwt.2018.11.049
Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel staves
Nevares I.; del Alamo-Sanza M.; Martinez-Martinez V.; Menendez-Miguelez M.; Van Den Bulcke J.; Van Acker J.
Holzforschung Wood Research and Technology (2019), 73-9, 859-870
https://doi.org/10.1515/hf-2018-0299
Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
MartĆnez-Gil A. M.; CadahĆa E.; Fernandez de Simon B.; Gutierrez-Gamboa G.; Nevares I.; del Alamo-Sanza M.
Journal of the Science of Food and Agriculture (2019), 99-1, 315-324
https://doi.org/10.1002/jsfa.919
Prediction models to control aging time in red wine
Astray G.; Mejuto J. C.; MartĆnez-MartĆnez V.; Nevares I.; Alamo-Sanza M.; Simal-Gandara J.
Molecules (2019), 24-5, 82
https://doi.org/10.3390/molecules24050826
Evaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
del Barrio GalĆ”n R.; Ćbeda C.; Gil M.; Medel MarabolĆ M.; Sieczkowski N.; Ćlvaro PeƱa Neira, A.
Molecules (2019), 24-8, 1-17
https://doi.org/10.3390/molecules24081478
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
Ćbeda C.; Kania Zelada I.; del Barrio GalĆ”n R.; Medel MarabolĆ M.; Gil M.; PeƱa Neira, A.
Food Research International (2019), 119, 554-563
https://doi.org/10.1016/j.foodres.2018.10.032
Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines
GutiĆ©rrez Gamboa G.; Gómez Plaza E.; Bautista OrtĆn A. B.; Garde Cerdan T.; Moreno Simunovic Y.; MartĆnez Gil A. M.
Journal of the Science of Food and Agriculture (2019), 99-6, 2846-2854
https://doi.org/10.1002/jsfa.9496
Wine Aging Technologies
Alamo Sanza M.; Nevares DomĆnguez I.
Beverages (2019) 5-1. ISBN 978-3-03897-748-3. Editors
https://doi.org/10.3390/books978-3-03897-749-0
Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds
Rubio-Bretón P.; Rosario Salinas M.; Nevares I.; Pilar PĆ©rez-Ćlvarez E.; M. Ć. S.; MarĆn-San RomĆ”n S.; Luis Alonso G.; Garde-CerdĆ”n T.
Food aroma evolution: during food processing, cooking, and aging. CRC Press/Taylor & Francis Group. (2019) (Chapter 22) pp.1-25. ISBN 9781138338241.
https://doi.org/10.1201/9780429441837
2018
Different woods in cooperage for oenology: A review
MartĆnez Gil A. M.; del Alamo Sanza M.; Sanchez Gómez R.; Nevares I.
Beverages (2018), 4-4, 94
https://doi.org/10.3390/beverages4040094
Oxygen consumption by red wines under different micro-oxygenation strategies and Q. Pyrenaica chips. Effects on color and phenolic characteristics
Sanchez-Gómez R.; Martinez Gil A.; Nevares I.; del Alamo Sanza M.
Beverages (2018), 4-3, 69
https://doi.org/10.3390/beverages4030069
Method to estimate the medullar rays angle in pieces of wood based on tree-ring structure: application to planks of Quercus petraea
MartĆnez-Martinez V.; del Alamo-Sanza M.; Menendez-Miguelez M.; Nevares I.
Wood Science and Technology (2018), 52-2, 519-539
https://doi.org/10.1007/s00226-017-0979-5
Oak wine barrel as an active vessel: A critical review of past and current knowledge
del Alamo-Sanza M.; Nevares I.
Critical Reviews in Food Science and Nutrition (2018), 58-16, 2711-2726
https://doi.org/10.1080/10408398.2017.1330250
Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips
MartĆnez-Gil A. M.; del Alamo-Sanza M.; Gutierrez-Gamboa G.; Moreno-Simunovic Y.; Nevares I.
Food Chemistry (2018), 266, 90-100
https://doi.org/10.1016/j.foodchem.2018.05.123
Volatile composition of Carignan noir wines from ungrafted and grafted onto PaĆs (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile
Gutierrez-Gamboa G.; Garde-Cerdan T.; Carrasco-Quiroz M.; PƩrez-Alvarez E. P.; Martinez-Gil A. M.; del Alamo-Sanza M.; Moreno-Simunovic Y.
Journal of the Science of Food and Agriculture (2018), 98-11, 4268-4278
https://doi.org/10.1002/jsfa.8949
Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region
Cejudo Bastante M. J.; del Barrio GalÔn R.; Heredia F. J.; Medel Marabolà M.; Peña Neira A.
Food Research International (2018), 106, 729 – 735
https://doi.org/10.1016/j.foodres.2018.01.054
Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon Blanc wines
del Barrio GalĆ”n R; Ćbeda C; Gil M; Sieczkowski N; PeƱa Neira A.
OENO ONE (2018), 52-4, 1ā14
https://doi.org/10.20870/oeno-one.2018.52.4.2150
Effectiveness of fibers from Cabernet Sauvignon (Vitis vinifera) pomace as fining agents for red wines
Gil M.; del Barrio GalĆ”n R.; Ćbeda C.; PeƱa Neira A.
Journal of Food Quality (2018), 1ā13, 6408734
https://doi.org/10.1155/2018/6408734
Improvement of wine volatile composition through foliar nitrogen applications to āCabernet Sauvignonā grapevines in a warm climate
GutiĆ©rrez Gamboa G.; Garde CerdĆ”n T.; Carrasco Quiroz M.; MartĆnez Gil A. M.; Moreno Simunovic Y.
Chilean Journal of Agricultural Research (2018), 78-2, 216-227
http://dx.doi.org/10.4067/S0718-58392018000200216
Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications
GutiĆ©rrez Gamboa G.; Verdugo VĆ”squez N.; Carrasco Quiroz M.; MartĆnez Gil A. M.; Garde CerdĆ”n T.; Moreno-Simunovic Y.
Scientia Horticulturae (2018), 24, 63-73
https://doi.org/10.1016/j.scienta.2018.02.013
Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock
GutiĆ©rrez Gamboa G.; Carrasco Quiroz M.; MartĆnez Gil A. M.; PĆ©rez Ćlvarez E. P.; Garde CerdĆ”n T.; Moreno-Simunovic Y.
Food Research International (2018), 105, 344 – 352
https://doi.org/10.1016/j.foodres.2017.11.021
Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile
MartĆnez Gil A. M; GutiĆ©rrez Gamboa G.; Garde CerdĆ”n T.; PĆ©rez Ćlvarez E.; Moreno Simunovic Y.
Journal of the Science of Food and Agriculture (2018), 98-1, 274-282
https://doi.org/10.1002/jsfa.8468
New Materials for the Aging of Wines and Beverages: Evaluation and Comparison.
Nevares I.; del Alamo-Sanza M.
Food Packaging and Preservation. Elsevier. (2018) (Chapter 11) pp.375-407. ISBN 9780128115169
https://doi.org/10.1016/B978-0-12-811516-9.00011-7
2017
An approach to the study of the interactions between ellagitannins and oxygen during oak wood aging
Garcia-Estevez I.; Alcalde-Eon C.; Martinez-Gil A. M.; Rivas-Gonzalo J. C.; Escribano-Bailon M. T.; Nevares I.; del Alamo-Sanza M.
Journal of Agricultural and Food Chemistry (2017), 65-31, 6369-6378
https://doi.org/10.1021/acs.jafc.7b02080
Characterization of the oxygen transmission rate of oak wood species used in cooperage
del Alamo-Sanza M.; CƔrcel L. M.; Nevares I.
Journal of Agricultural and Food Chemistry (2017), 65, 648-655
https://doi.org/10.1021/acs.jafc.6b05188
Evaluation of grape pomace from red wine by-product as feed for sheep
Guerra-Rivas C.; Gallardo B.; Mantecon A. R; del Alamo-Sanza M.; Manso T
Journal of the Science of Food and Agriculture (2017), 97-0, 1885-1893
https://doi.org/10.1002/jsfa.7991
On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines
Nevares I.; Martinez-Martinez V.; Martinez-Gil A. M.; Martin R.; Laurie V. F.; del Alamo-Sanza M.
Food Chemistry (2017), 229, 588-596
https://doi.org/10.1016/j.foodchem.2017.02.105
Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology
Martinez-Gil A. M; Cadahia E; Fernandez de Simón B.; Gutiérrez-Gamboa G; Nevares I; del Alamo-Sanza M.
CiĆŖncia e TĆ©cnica VitivinĆcola (2017), 32-2, 93-101
https://doi.org/10.1051/ctv/20173202093
Great diversity among commercial inactive dry-yeast based products
López SolĆs R.; Duarte Venegas C.; Meza Candia M.; del Barrio GalĆ”n R.; PeƱa Neira A.; Medel MarabolĆ M.; Obreque Slier E.
Food Chemistry (2017), 219, 282-289
https://doi.org/10.1016/j.foodchem.2016.09.096
Influence of maturity and vineyard location on free and bound aroma compounds of PaĆs cv. Grapes
Ćbeda C.; Gil i Cortiella M.; del Barrio GalĆ”n R.; PeƱa Neira, A.
South African Journal of Enology and Viticulture (2017), 38-2, 201
http://dx.doi.org/10.21548/38-2-1546
Location effects on the aromatic composition of monovarietal cv. Carignan wines
Ćbeda C.; del Barrio GalĆ”n R.; PeƱa Neira A.; Medel MarabolĆ M.; DurĆ”n Guerrero E.
American Journal of Enology and Viticulture (2017), 68, 390-399
https://www.ajevonline.org/content/68/3/390
Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content
GutiĆ©rrez Gamboa G.; Garde CerdĆ”n T.; Portu J.; Moreno Simunovic Y.; MartĆnez-Gil A. M.
Food Research International (2017), 96, 46-53
https://doi.org/10.1016/j.foodres.2017.03.025
Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard
GutiĆ©rrez Gamboa G.; Garde CerdĆ”n T; Gonzalo Diago A.; Moreno Simunovic Y.; MartĆnez Gil A. M.
LWT (2017), 75, 147-154
http://dx.doi.org/10.1016/j.lwt.2016.08.039
2016
Analysis of the role of wood anatomy on oxygen diffusivity in barrel staves using luminescent imaging
del Alamo-Sanza M.; Nevares I.; Mayr T.; Baro J. A.; Martinez-Martinez V.; Ehgartner J.
Sensors and Actuators, B: Chemical (2016), 237, 1035-1043. ISSN 0925-4005
https://doi.org/10.1016/j.snb.2016.08.075
Biofilm monitoring of dissolved oxygen in wine aging barrel wood with optical chemical sensors
Baro J. A.; Nevares I.; del Alamo Sanza M.; Mayr T.; Ehgartner J.
IEEE Instrumentation and Measurement Technology Conference (2016), 1-5, 7520505
https://doi.org/10.1109/I2MTC.2016.
Ratiometric Oxygen Imaging to Predict Oxygen Diffusivity in Oak Wood During Red Wine Barrel Aging
Nevares I.; Mayr T.; Baro J. A.; Ehgartner J.; Crespo R.; del Alamo-Sanza M.
Food and Bioprocess Technology (2016), 9-0, 1049-1059
https://doi.org/10.1007/s11947-016-1695-0
Aroma release in wine using co-immobilized enzyme aggregates
Ahumada K.; MartĆnez Gil A. M.; Moreno Simunovic Y.; Illanes A.; Wilson L.
MOLECULES (2016), 21ā1485
https://doi.org/10.3390/molecules21111485
Wine aging technologies
Nevares DomĆnguez I.; del Alamo Sanza M.
Recent Advances in Wine Stabilization and Conservation Technologies (CHAPTER 9). Nova Science Publishers, Incorporated (2016) (Chapter 9) pp.209-245. ISBN 1634848837.
2015
Oak stave oxygen permeation: a new tool to make barrels with different wine oxygenation potentials
Nevares I.; del Alamo-Sanza M.
Journal of Agricultural and Food Chemistry (2015), 63, 1268-1275
https://doi.org/10.1021/jf505360r
Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks
del Alamo-Sanza M; Laurie VF; Nevares I.
Journal of the Science of Food and Agriculture (2015), 95, 1313-1320
https://doi.org/10.1002/jsfa.6824
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
del Barrio GalÔn R.; Medel Marabolà M.; Peña Neira A.
European Food Research and Technology (2015), 242-7, 1069-1085
https://doi.org/10.1016/j.foodchem.2015.01.075
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines
del Barrio GalÔn R.; CÔceres Mella A.; Medel Marabolà M.; Peña Neira A.
Journal of the Sciencie of Food and Agriculture (2015), 95-10, 2132ā2144
https://doi.org/10.1002/jsfa.6932
Effect of different aging techniques on the polysaccharide and phenolic composition and sensorial characteristics of Syrah red wines fermented using different yeast strains
del Barrio GalÔn R.; Medel Marabolà M.; Peña Neira A.
Food Chemistry (2015), 179, 116-126
https://doi.org/10.1016/j.foodchem.2015.01.075
Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation
Oliva J.; MartĆnez Gil A. M.; Lorenzo C.; CĆ”mara M.A.; Salinas FernĆ”ndez M. R.; Barba A.; Garde CerdĆ”n T.
Food Chemistry (2015), 170, 401-406
https://doi.org/10.1016/j.foodchem.2014.08.056
2014
Imaging of oxygen transmission in the oak wood of wine barrels using optical sensors and a colour camera
Nevares I.; Crespo R.; Gonzalez C.; del Alamo-Sanza M.
Australian Journal of Grape and Wine Research (2014), 20, 353-360
https://doi.org/10.1111/ajgw.12104
Investigation and correction of the interference of ethanol, sugar and phenols on dissolved oxygen measurement in wine
del Alamo-Sanza M.; Pando V.; Nevares I.
Analytica Chimica Acta (2014), 809, 162-173
https://doi.org/10.1016/j.aca.2013.11.053
Recent advances in the evaluation of the oxygen transfer rate in oak barrels
del Alamo-Sanza M.; Nevares I.
Journal of Agricultural and Food Chemistry (2014), 62, 8892-8899
https://doi.org/10.1021/jf502333d
The influence of selected winemaking equipment and operations on the concentration of dissolved oxygen in wines
Calderon J. F.; del Alamo-Sanza M.; Nevares I.; Laurie V. F.
Ciencia e Investigacion Agraria (2014), 41, 273-280
https://doi.org/10.4067/S0718-16202014000200014
Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines
CĆ”ceres Mella A.; PeƱa Neira A.; AvilĆ©s GĆ”lvez P.; Medel MarabolĆ M.; del Barrio GalĆ”n R.; López SolĆs R.; Miquel Canals J.
Journal of the Science of Food and Agriculture (2014), 94-4, 666ā676
https://doi.org/10.1002/jsfa.6303
Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols
Pardo GarcĆa A.I.; MartĆnez Gil A. M.; CadahĆa E.; Pardo F.; Alonso Diaz-Marta G. L.; Salinas FernĆ”ndez M. R.
Food Research International (2014), 55, 150ā160
https://doi.org/10.1016/j.foodres.2013.11.004
2013
Lavandin hydrolat applications to Petit Verdot vineyards and its impact on their wine aroma compounds
MartĆnez Gil A. M.; Pardo GarcĆa A. I.; ZalacaĆn Aramburu A.; Alonso DĆaz-Plaza G.L.; Salinas FernĆ”ndez M. R.
Food Research International (2013), 53 – 1, 391ā402
https://doi.org/10.1016/j.foodres.2013.05.012.
Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines
MartĆnez Gil A. M.; Angenieux M.; Pardo GarcĆa A.I.; Alonso DĆaz-Marta G. L.; Ojeda H.; Salinas FernĆ”ndez M. R.
Food Chemistry (2013), 138, 956-965
https://doi.org/10.1016/j.foodchem.2012.11.032
Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction
Pardo GarcĆa A. I.; MartĆnez Gil A. M.; López Córcoles H.; Zalacain Aramburu A.; Salinas FernĆ”ndez M. R.
Journal of the Science of Food and Agriculture (2013), 9-5, 1147-1155
https://doi.org/10.1002/jsfa.5866
2012
Moisture dependence on mechanical properties of pine nuts from Pinus pinea L.
CƔrcel L. M; Bon J.; AcuƱa L.; Nevares I.; del Alamo M.; Crespo R.
Journal of Food Engineering (2012), 110, 294-297
https://doi.org/10.1016/j.jfoodeng.2011.04.018
Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test
Apetrei I.M.; Rodriguez-Mendez M.L.; Apetrei C.; Nevares I.; del Alamo M.; de Saja J. A.
Food Research International (2012), 45-1, 244-249
https://doi.org/10.1016/j.foodres.2011.10.034
henolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)
Gallego L.; del Alamo M.; Nevares I.; Fernandez J. A.; De Simon B. F.; Cadahia E. P
Food Science and Technology International (2012), 18, 151-165
https://doi.org/10.1177/1082013211427782
Effect of the aging on lees and other alternative techniques on the low molecular weight phenols of Tempranillo red wine aged in oak barrels
del Barrio GalƔn R.; PƩrez MagariƱo S.; Ortega Heras M.
Analytica Chimica Acta (2012), 732, 53-63
https://doi.org/10.1016/j.aca.2011.12.040
Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines
del Barrio GalƔn R.; Ortega Heras, M.; SƔnchez Iglesias M.; PƩrez MagariƱo S.
European Food Research and Technology (2012), 234-2, 231-244
https://doi.org/10.1007/s00217-011-1633-3
Polysaccharide characterization of commercial dry yeast preparations and their effect on white and red wine composition
del Barrio GalƔn R.; PƩrez MagariƱo S.; Ortega Heras M.; Guadalupe Z; AyestarƔn B.
LWT (2012), 4-2, 215 – 223
https://doi.org/10.1016/j.lwt.2012.03.016
Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds
MartĆnez Gil A. M.; Garde CerdĆ”n T.; Zalacain Aramburu A.; Pardo GarcĆa A. I.; Salinas FernĆ”ndez M. R.
Food Chemistry (2012), 132, 1836-1845
https://doi.org/10.1016/j.foodchem.2011.12.016
Effect of an oak extract applied to Verdejo vineyard on grape composition
MartĆnez Gil A. M.; Garde CerdĆ”n T.; MartĆnez L.; Alonso DĆaz-Marta G.L.; Salinas FernĆ”ndez M. R.
Acta Horticulturae (2012), 931, 339-344
https://doi.org/10.17660/ActaHortic.2012.931.38
Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety
MartĆnez Gil A. M.; Garde CerdĆ”n, T.; Lorenzo Tendero C.; FĆ©lix Lara, J.; Pardo MĆnguez F.; Salinas FernĆ”ndez M. R.
Journal of Food Science (2012), 71, C71 – C79
https://doi.org/10.1111/j.1750-3841.2011.02441.x
2011
Determination of low-molecular mass phenols in red wines: the influence of chips, staves and micro-oxygenation aging tank
Gallego L.; Nevares I.; FernĆ”ndez J. A.; del Ćlamo M.
Food Science and Technology International (2011), 17-5, 429-438
https://doi.org/10.1177/1082013211414786
Effect of the aging on lees and of dry yeast derivative products on Verdejo white wine composition and sensorial characteristics
del Barrio GalƔn R.; PƩrez MagariƱo S.; Ortega Heras M.; Williams P; Doco. T.
Journal of Agricultural and Food Chemistry (2011), 59-23, 12433-12444
https://doi.org/10.1021/jf204055u
Techniques for improving or replacing aging on lees of oak aged red wines: the effects on polysaccharides and phenolic composition
del Barrio GalƔn R.; PƩrez MagariƱo S.; Ortega Heras M.
Food Chemistry (2011), 127-2, 528ā540
https://doi.org/10.1016/j.foodchem.2011.01.035
Fungicide effects on ammonium and amino acids of Monastrell grapes
Oliva J.; Garde CerdĆ”n T.; MartĆnez Gil A. M.; Salinas FernĆ”ndez M.R.; Barba, A.
Food Chemistry (2011), 129, 1676-1680
https://doi.org/10.1016/j.foodchem.2011.06.030
Effect of oak extract application to Verdejo grapevines on grape and wine aroma
MartĆnez Gil A. M.; Garde CerdĆ”n T.; MartĆnez L.; Alonso DĆaz-Marta G. L.; Salinas FernĆ”ndez M. R.
Journal of Agricultural and Food Chemistry (2011), 59, 3253-3263
https://doi.org/10.1021/jf104178c
Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems.
Garde CerdĆ”n, T.; MartĆnez Gil A. M.; Lorenzo Tendero C.; FĆ©lix Lara J.; Pardo MĆnguez F.; Salinas FernĆ”ndez M.R.
Food Chemistry (2011), 124, 106-116
https://doi.org/10.1016/j.foodchem.2010.05.112
Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation
Garde CerdĆ”n T.; Lorenzo Tendero C.; MartĆnez Gil A. M; JosĆ© FĆ©lix Lara; Francisco MĆnguez P; Salinas FernĆ”ndez M.R.
Research in Organic Farming (2011) (Chapter 8), pp. 123 – 138. (Croacia): Intech,. ISBN 978-953-307-381-1
DOI:10.5772/28165
2010
Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine
Gay M.; Apetrei C.; Nevares I.; del Alamo M.; Zurro J.; Prieto N.; De Saja J. A.; RodrĆguez-MĆ©ndez M. L.
Electrochimica Acta (2010), 55-22, 6782-6788
https://doi.org/10.1016/j.electacta.2010.05.090
Volatile composition of toasted oak chips and staves and of red wine aged with them
Fernandez de Simón B.; CadahĆa E.; MuiƱo I.; del Alamo M.; Nevares I.
American Journal of Enology and Viticulture (2010), 61, 157-165
https://www.ajevonline.org/content/61/2/157
Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging
del Ćlamo M.; Nevares I.; Gallego L.; FernĆ”ndez de Simón B.; CadahĆa E.
Analytica Chimica Acta (2010), 660-1, 92-101
https://doi.org/10.1016/j.aca.2009.11.044
Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines
Nevares I.; del Alamo M.; Gonzalez-MuƱoz C.
Analytica Chimica Acta (2010), 660-2, 232-239
https://doi.org/10.1016/j.aca.2009.09.048
Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
FernĆ”ndez de Simón B.; CadahĆa E.; del Ćlamo M.; Nevares I.
Analytica Chimica Acta (2010), 660, 1-2, 211-220
https://doi.org/10.1016/j.aca.2009.09.031
2009
Measure the dissolved oxygen consumed by red wines in aging tanks
Nevares I.; del Alamo M.; CƔrcel L. M.; Crespo R.; Martin C.; Gallego L
Food and Bioprocess Technology (2009), 2, 328-336
https://link.springer.com/article/10.1007/s11947-008-0109-3
Effects of dietary sources of vegetable fats on performance of dairy ewes and conjugated linoleic acid (CLA) in milk
Castro, T.; Manso, T.; Jimeno, V.; del Alamo, M.; Mantecón, A.R.
Small Ruminant Research (2009), 84, 1-3, 47-53
https://doi.org/10.1016/j.smallrumres.2009.05.005
2008
Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation
Nevares I.; del Ćlamo M.
Analytica Chimica Acta (2008), 621-1, 68-78
https://doi.org/10.1016/j.aca.2007.11.042
Aging makers from bottled red wine aged with chips, staves and barrels
del Ćlamo M.; Nevares I.; Gallego L.; Martin C.; Merino S.
Analytica Chimica Acta (2008), 621-1, 86-99
https://doi.org/10.1016/j.aca.2008.05.014
Evolution of red wine composition during aging tank with oak chips and microoxygenation
del Ćlamo M.; Nevares I.; Merino S.; Gallego L.; Martin C.
Italian Food and Beverages Technology (2008), 16-22
2007
Combination of an electronic nose, an electronic tongue and an electronic eye for the analysis of red wines aged with alternative methods
Rodriguez-Mendez M. L.; Apetrei C.; Apetrei I.; Villanueva S.; de Saja J.A.; Nevares I.; del Alamo-Sanza M.
IEEE International Symposium on Industrial Electronics (2007), 4375050, 2782-2787
https://doi.org/10.1109/ISIE.2007.4375050
Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods. Correlation between electrochemical signals and analytical parameters
Apetrei C.; Villanueva S.; Apetrei I.; Nevares I.; del Alamo M.; Parra V.; RodrĆguez-MĆ©ndez M. L.; De Saja J. A.
Electrochimica Acta (2007), 52-7,2588-2593
https://doi.org/10.1016/j.electacta.2006.09.014
2006
Redox potential evolution during red wine aging in alternative systems
del Alamo M.; Nevares I.; CƔrcel L. M.
Analytica Chimica Acta (2006), 563, 223-228
https://doi.org/10.1016/j.aca.2005.11.017
Wine aging in bottle from artificial systems (staves and chips) and oak woods. Anthocyanin composition
del Ćlamo M.; Nevares I.
Analytica Chimica Acta (2006), 563, 255-263
https://doi.org/10.1016/j.aca.2005.11.030
Effect of microoxygenation dosage and oak chips on tannic propierties of Spanish red wine
del Alamo M.; Nevares I.; Merino S.; Gallego L.
American Journal of Enology and Viticulture (2006), 157-165. ISSN 0002-9254
Use of oxygen sensors to nondestructively measure the dissolved oxygen content in microoxygenated wines
Nevares I.; del Alamo M.; Carcel L. M.; Cabanes A.
American Journal of Enology and Viticulture (2006), 57-3. ISSN 0002-9254
2005
The use of carbohydrate profiles and chemometrics in the characterization of natural honeys of identical geographical origin
Nozal M. J; Bernal J. L.; Toribio L.; Alamo M.; Diego J. C.; Tapia J.
Journal of Agricultural and Food Chemistry (2005), 53, 3095-3100
https://doi.org/10.1021/jf0489724
2004
Determination of free molecular phenolics and catechins in wine by solid phase extraction on polymeric cartridges and liquid chromatography with diode array detection
del Ćlamo M.; Casado L.; HernĆ”ndez V.; JimĆ©nez J. J.
Journal of Chromatography A (2004), 1049, 97-105
https://doi.org/10.1016/j.chroma.2004.08.017
Influence of different aging systems and oak woods on aged wine color and anthocyanin composition
del Alamo Sanza M.; Nevares Dominguez I.; Merino S
European Food Research and Technology (2004), 219, 124-132
https://doi.org/10.1007/s0021700409305
Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips
del Alamo Sanza M; Nevares Dominguez I; Carcel Carcel LM; Navas Gracia L.
Analytica Chimica Acta (2004), 513, 229-237
https://doi.org/10.1016/j.aca.2003.11.041
Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels
del Alamo Sanza M.; Escudero J. A. F; De Castro Torio R.
Food Science and Technology International (2004), 10-4, 233-241
https://doi.org/10.1177/1082013204046095
Changes in the phenolic composition of grape berries during ripening in relation to vineyard nitrogen and potassium fertilisation rates
Delgado R.; Martin P.; del Alamo M.; Gonzalez M. R.
Journal of the Science of Food and Agriculture (2004), 84, 623-630
https://doi.org/10.1002/jsfa.1685
2000
Red wine aging in oak barrels. Evolution of the monosaccharides content
del Ćlamo M; Bernal J. L.; del Nozal M. J. Gómez-CordovĆ©s M. C.
Food Chemistry (2000), 71-2, 189-193
https://doi.org/10.1016/S0308-8146(00)00145-X
Behavior of monosaccharides and phenolic compounds and color in red wines aged in used barrels and in the bottle
del Ćlamo M.; Bernal J.L.; Gómez-CordovĆ©s M. C.
Journal of Agricultural and Food Chemistry (2000), 48-10, 4613-4618
https://doi.org/10.1021/jf9909050
Influence of the type of barrels and oak variety on the aging of a Ribera del Duero red wine
del Alamo Sanza M.; Bernal Yague J. L.; Gomez-Cordoves de la Vega C.
Food Science and Technology International (2000), 6-6, 483-493
https://doi.org/10.1177/108201320000600607