2024

New system for simultaneous measurement of oxygen consumption and changes in the wine color
Carrasco-Quiroz M.; Martínez-Gil A.M.; Nevares I.; Del Alamo-Sanza M.
Molecules (2024), 29 (1), 231.
https://doi.org/10.3390/molecules29010231

Dissolved oxygen removal in wines by gas sparging, its optimization and chemical impact
del Barrio-Galán R.; Nevares I.; Pérez-Magariño S.; Del Alamo-Sanza M.
Beverages (2023), 10 (1), 3.
https://doi.org/10.3390/beverages10010003

2023

Kinetics of oxygen consumption, a key factor in the changes of young wines composition
Pérez-Magariño S.; Martínez-Gil A.M.; Bueno-Herrera M.; Nevares I.; Del Alamo-Sanza M.
LWT (2023), 182, 114786
https://doi.org/10.1016/j.lwt.2023.114786

Characterization and control of oxygen uptake in the blanketing and purging of tanks with inert gases in the winery
del Barrio-Galán R.; Nevares I.; del Alamo-Sanza M.
Beverages (2023) 9 (1), 19
https://doi.org/10.3390/beverages9010019

Influence of Oxygen Management on Color and Phenolics of Red Wines
Carrasco-Quiroz M.; del Alamo-Sanza M.; Martínez-Gil A. M.; Sánchez-Gómez R.; Martínez-Martínez 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
Díaz-Maroto M. C.; López-Viñas M.; Loarce L.; del Álamo Sanza M.; Nevares I.; Alañón, M. E.; Pérez-Coello M. S.
Holzforschung (2022), 76-9, 863 – 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.; Martínez-Gil A. M.; Nevares I; Sánchez-Gómez R.; Martínez-Martínez 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 Vázquez F.; Lorente-Ayza M.; Nevares I.; del Alamo-Sanza M.; Escrig Marína P.; Ojeda Doménech 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-Galán 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 María I.; Úbeda C.; del Barrio Galán R.; Sieczkowski N.; Canals J. M.; Peña 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 Galán 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 rosé wines from different Spanish protected designations of origin
del Barrio Galán, 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.
Martínez-Gil A. M; Garde-Cerdán 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
Martínez Gil A. M.; del Alamo-Sanza M.; Sánchez-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.; Martínez Gil A. M.; Gutiérrez 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.; Úbeda, C.; del Barrio-Galán, R.; Peña-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
Martínez-Gil A. M.; Cadahía 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.; Martínez-Martínez 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 Galán R.; Úbeda C.; Gil M.; Medel Marabolí M.; Sieczkowski N.; Álvaro Peña 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
Úbeda C.; Kania Zelada I.; del Barrio Galán R.; Medel Marabolí M.; Gil M.; Peña 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

Gutiérrez Gamboa G.; Gómez Plaza E.; Bautista Ortín A. B.; Garde Cerdan T.; Moreno Simunovic Y.; Martínez 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 Domínguez 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 Pérez-Álvarez E.; M. Á. S.; Marín-San Román S.; Luis Alonso G.; Garde-Cerdán 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
Martínez 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
Martínez-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
Martínez-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 País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile
Gutierrez-Gamboa G.; Garde-Cerdan T.; Carrasco-Quiroz M.; Pérez-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 Galán R.; Heredia F. J.; Medel Marabolí 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 Galán R; Úbeda C; Gil M; Sieczkowski N; Peña Neira A.
OENO ONE (2018), 52-4, 1–14
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 Galán R.; Úbeda C.; Peña Neira A.
Journal of Food Quality (2018), 1–13, 6408734
https://doi.org/10.1155/2018/6408734

Improvement of wine volatile composition through foliar nitrogen applications to ‘Cabernet Sauvignon’ grapevines in a warm climate
Gutiérrez Gamboa G.; Garde Cerdán T.; Carrasco Quiroz M.; Martínez 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
Gutiérrez Gamboa G.; Verdugo Vásquez N.; Carrasco Quiroz M.; Martínez Gil A. M.; Garde Cerdán 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
Gutiérrez Gamboa G.; Carrasco Quiroz M.; Martínez Gil A. M.; Pérez Álvarez E. P.; Garde Cerdán 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
Martínez Gil A. M; Gutiérrez Gamboa G.; Garde Cerdán T.; Pérez Álvarez 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.; Cárcel 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.
Ciência e Técnica Vitivinícola (2017), 32-2, 93-101
https://doi.org/10.1051/ctv/20173202093

Great diversity among commercial inactive dry-yeast based products
López Solís R.; Duarte Venegas C.; Meza Candia M.; del Barrio Galán R.; Peña Neira A.; Medel Marabolí 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 País cv. Grapes
Úbeda C.; Gil i Cortiella M.; del Barrio Galán R.; Peña 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
Úbeda C.; del Barrio Galán R.; Peña Neira A.; Medel Marabolí M.; Durán 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
Gutiérrez Gamboa G.; Garde Cerdán T.; Portu J.; Moreno Simunovic Y.; Martínez-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
Gutiérrez Gamboa G.; Garde Cerdán T; Gonzalo Diago A.; Moreno Simunovic Y.; Martínez 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.; Martínez Gil A. M.; Moreno Simunovic Y.; Illanes A.; Wilson L.
MOLECULES (2016), 21–1485
https://doi.org/10.3390/molecules21111485

Wine aging technologies
Nevares Domínguez 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 Galán R.; Medel Marabolí 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 Galán R.; Cáceres Mella A.; Medel Marabolí M.; Peña Neira A.
Journal of the Sciencie of Food and Agriculture (2015), 95-10, 2132–2144
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 Galán R.; Medel Marabolí 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.; Martínez Gil A. M.; Lorenzo C.; Cámara M.A.; Salinas Fernández M. R.; Barba A.; Garde Cerdán 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
Cáceres Mella A.; Peña Neira A.; Avilés Gálvez P.; Medel Marabolí M.; del Barrio Galán R.; López Solís R.; Miquel Canals J.
Journal of the Science of Food and Agriculture (2014), 94-4, 666–676
https://doi.org/10.1002/jsfa.6303

Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols
Pardo García A.I.; Martínez Gil A. M.; Cadahía E.; Pardo F.; Alonso Diaz-Marta G. L.; Salinas Fernández M. R.
Food Research International (2014), 55, 150–160
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
Martínez Gil A. M.; Pardo García A. I.; Zalacaín Aramburu A.; Alonso Díaz-Plaza G.L.; Salinas Fernández M. R.
Food Research International (2013), 53 – 1, 391–402
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
Martínez Gil A. M.; Angenieux M.; Pardo García A.I.; Alonso Díaz-Marta G. L.; Ojeda H.; Salinas Fernández 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 García A. I.; Martínez Gil A. M.; López Córcoles H.; Zalacain Aramburu A.; Salinas Fernández 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.
Cárcel L. M; Bon J.; Acuña 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 Galán R.; Pérez Magariño 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 Galán R.; Ortega Heras, M.; Sánchez Iglesias M.; Pérez Magariño 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 Galán R.; Pérez Magariño S.; Ortega Heras M.; Guadalupe Z; Ayestarán 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
Martínez Gil A. M.; Garde Cerdán T.; Zalacain Aramburu A.; Pardo García A. I.; Salinas Fernández 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
Martínez Gil A. M.; Garde Cerdán T.; Martínez L.; Alonso Díaz-Marta G.L.; Salinas Fernández 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
Martínez Gil A. M.; Garde Cerdán, T.; Lorenzo Tendero C.; Félix Lara, J.; Pardo Mínguez F.; Salinas Fernández 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.; Fernández J. A.; del Álamo 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 Galán R.; Pérez Magariño 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 Galán R.; Pérez Magariño S.; Ortega Heras M.
Food Chemistry (2011), 127-2, 528–540
https://doi.org/10.1016/j.foodchem.2011.01.035

Fungicide effects on ammonium and amino acids of Monastrell grapes
Oliva J.; Garde Cerdán T.; Martínez Gil A. M.; Salinas Fernández 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
Martínez Gil A. M.; Garde Cerdán T.; Martínez L.; Alonso Díaz-Marta G. L.; Salinas Fernández 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 Cerdán, T.; Martínez Gil A. M.; Lorenzo Tendero C.; Félix Lara J.; Pardo Mínguez F.; Salinas Fernández 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 Cerdán T.; Lorenzo Tendero C.; Martínez Gil A. M; José Félix Lara; Francisco Mínguez P; Salinas Fernández 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.; Rodríguez-Méndez 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.; Cadahía E.; Muiño 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 Álamo M.; Nevares I.; Gallego L.; Fernández de Simón B.; Cadahía 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-Muñoz 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
Fernández de Simón B.; Cadahía E.; del Álamo 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.; Cárcel 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 Álamo 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 Álamo 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 Álamo 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.; Rodríguez-Méndez 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.; Cárcel 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 Álamo 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 Álamo M.; Casado L.; Hernández V.; Jiménez 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 Álamo M; Bernal J. L.; del Nozal M. J. Gómez-Cordovés 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 Álamo M.; Bernal J.L.; Gómez-Cordovés 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