Detalles de la búsqueda
1.
New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color.
Molecules
; 29(1)2023 Dec 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-38202815
2.
Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate.
Molecules
; 25(14)2020 Jul 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-32708295
3.
Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review.
Molecules
; 25(6)2020 Mar 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-32214037
4.
Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels.
Molecules
; 26(1)2020 Dec 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-33375614
5.
Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
J Sci Food Agric
; 99(1): 315-324, 2019 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-29876929
6.
Oak wine barrel as an active vessel: A critical review of past and current knowledge.
Crit Rev Food Sci Nutr
; 58(16): 2711-2726, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-28557529
7.
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.
J Sci Food Agric
; 98(11): 4268-4278, 2018 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-29424428
8.
Evaluation of grape pomace from red wine by-product as feed for sheep.
J Sci Food Agric
; 97(6): 1885-1893, 2017 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-27508943
9.
Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.
J Sci Food Agric
; 95(6): 1313-20, 2015 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-25042479
10.
Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation.
Food Chem
; 453: 139607, 2024 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38761725
11.
Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation.
Foods
; 11(13)2022 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-35804778
12.
Characterization and Control of Hidden Micro-Oxygenation in the Winery: Wine Racking.
Foods
; 10(2)2021 Feb 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-33578761
13.
Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics.
Food Res Int
; 147: 110535, 2021 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-34399512
14.
Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine.
Food Chem
; 329: 127181, 2020 Nov 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32502743
15.
Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles.
Food Chem
; 328: 127040, 2020 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-32512467
16.
Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation.
Food Res Int
; 128: 108703, 2020 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-31955781
17.
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.
Food Chem
; 266: 90-100, 2018 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30381231
18.
Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage.
J Agric Food Chem
; 65(3): 648-655, 2017 Jan 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-28040893
19.
On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.
Food Chem
; 229: 588-596, 2017 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28372219
20.
An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging.
J Agric Food Chem
; 65(31): 6369-6378, 2017 Aug 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-28534630