MARIA
DEL ALAMO SANZA
CATEDRATICOS DE UNIVERSIDAD
Publicaciones (163) Publicaciones de MARIA DEL ALAMO SANZA
2024
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Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact
Beverages, Vol. 10, Núm. 1
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New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color
Molecules, Vol. 29, Núm. 1
2023
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Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery
Beverages, Vol. 9, Núm. 1
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Influence of Oxygen Management on Color and Phenolics of Red Wines
Molecules, Vol. 28, Núm. 1
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Kinetics of oxygen consumption, a key factor in the changes of young wines composition
LWT, Vol. 182
2022
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Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review
Applied Sciences (Switzerland), Vol. 12, Núm. 4
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Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation
Foods, Vol. 11, Núm. 13
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Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
LWT, Vol. 158
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Quality control of natural cork stoppers by image analysis and oxygen transmission rate
Holzforschung, Vol. 76, Núm. 9, pp. 863-873
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Red firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes
Open Ceramics, Vol. 9
2021
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Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics
Food Research International, Vol. 147
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Characterization and control of hidden micro-oxygenation in the winery: Wine racking
Foods, Vol. 10, Núm. 2
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Characterization of the oxygen transmission rate of new-ancient natural materials for wine maturation containers
Foods, Vol. 10, Núm. 1
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Depósitos de materiales naturales para vino: ¿Son realmente permeables al O2 atmosférico?
ACE: Revista de enología, Núm. 185
2020
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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
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Artificial intelligence methods for constructing wine barrels with a controlled oxygen transmission rate
Molecules, Vol. 25, Núm. 14
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Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels
Molecules (Basel, Switzerland), Vol. 26, Núm. 1
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Customized oxygenation barrels as a new strategy for controlled wine aging
Food Research International, Vol. 131
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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
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La barrica de roble como recipiente activo. Una revisión crítica de los conocimientos pasados y presentes
Enoviticultura, Núm. 63