Viticultura y Enologia (GIRVITEN)
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (6)
2019
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Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324
2017
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Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology
Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101
2014
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Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols
Food Research International, Vol. 55, pp. 150-160
2010
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Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 211-220
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Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 92-101
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Volatile composition of toasted oak chips and staves and of red wine aged with them
American Journal of Enology and Viticulture, Vol. 61, Núm. 2, pp. 157-165