ROSARIO SANCHEZ GOMEZ-rekin lankidetzan egindako argitalpenak (13)

2024

  1. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation

    Food Chemistry, Vol. 453

  2. Effect of micro-oxygenation on color of wines made with toasted vine-shoots

    Journal of the Science of Food and Agriculture

2023

  1. Influence of Oxygen Management on Color and Phenolics of Red Wines

    Molecules, Vol. 28, Núm. 1

2022

  1. Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

    Foods, Vol. 11, Núm. 13

2021

  1. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics

    Food Research International, Vol. 147

2020

  1. Alternative woods in enology: Characterization of tannin and low molecular weight phenol compounds with respect to traditional oak woods. A review

    Molecules, Vol. 25, Núm. 6

  2. 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, Vol. 128

  3. Red wine aging by different micro-oxygenation systems and oak wood—effects on anthocyanins, copigmentation and color evolution

    Processes, Vol. 8, Núm. 10, pp. 1-17

  4. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles

    Food Chemistry, Vol. 328

  5. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine

    Food Chemistry, Vol. 329

2019

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

    Vitis - Journal of Grapevine Research, Vol. 58, pp. 77-82

2018

  1. Different woods in cooperage for oenology: A review

    Beverages, Vol. 4, Núm. 4

  2. Oxygen consumption by red wines under different micro-oxygenation strategies and q. Pyrenaica chips. effects on color and phenolic characteristics

    Beverages, Vol. 4, Núm. 3