![Foto de ROSARIO](/img/nophoto.png)
ROSARIO
SANCHEZ GOMEZ
Forscherin in der Zeit 2018-2020
Publikationen (25) Publikationen von ROSARIO SANCHEZ GOMEZ
2024
2023
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Influence of Oxygen Management on Color and Phenolics of Red Wines
Molecules, Vol. 28, Núm. 1
2022
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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Evolution of fungicide residues in pruned vine-Shoots
Oeno One, Vol. 55, Núm. 1, pp. 145-152
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Vine-shoots as enological additives. A study of acute toxicity and cytotoxicity
Foods, Vol. 10, Núm. 6
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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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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Effect of vine-shoot and oak extract foliar grapevine applications on oenological parameters, phenolic acids and glutathione content of white musts and wines
Oeno One, Vol. 54, Núm. 1, pp. 145-156
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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
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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
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Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine
Food Chemistry, Vol. 329
2019
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Assessment of vine-shoots in a model wines as enological additives
Food Chemistry, Vol. 288, pp. 86-95
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Behavior of glycosylated aroma precursors in Microvine fruits after guaiacol foliar application
Scientia Horticulturae, Vol. 246, pp. e1-e8
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Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR
Vitis - Journal of Grapevine Research, Vol. 58, pp. 77-82
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Winemaking with vine-shoots. Modulating the composition of wines by using their own resources
Food Research International, Vol. 121, pp. 117-126
2018
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Aprovechamiento de los sarmientos de poda como bioestimulantes de la vid
La Semana vitivinícola, Núm. 3533, pp. 2153-2159
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Aprovechamiento de los sarmientos de poda como bioestimulantes de la vid
La Semana vitivinícola, Núm. 3516, pp. 454-460
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Aprovechamiento de los sarmientos de poda como chips para el vino
La Semana vitivinícola, Núm. 3522, pp. 1094-1101
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Aprovechamiento de los sarmientos de poda como chips para el vino
La Semana vitivinícola, Núm. 3533, pp. 2268-2274