Publicaciones (48) Publicaciones de Ana Maria Martinez Gil

2024

  1. Capítulo 12. Efecto en el vino del oxígeno recibido en el embotellado

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 223-235

  2. Capítulo 2. Efecto del oxígeno en los mostos y vinos

    Manual técnico : buenas prácticas para la gestión del O2 en bodega (Ediciones Universidad de Valladolid (EdUVa)), pp. 47-65

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

    Food Chemistry, Vol. 453

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

    Journal of the Science of Food and Agriculture

  5. New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color

    Molecules, Vol. 29, Núm. 1

2023

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

    Molecules, Vol. 28, Núm. 1

  2. Kinetics of oxygen consumption, a key factor in the changes of young wines composition

    LWT, Vol. 182

2022

  1. 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

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

    Foods, Vol. 11, Núm. 13

  3. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour

    LWT, Vol. 158

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 rootstocks on volatile composition of Merlot wines

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 8, pp. 3517-3524

  3. 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

  4. 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

2019

  1. Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives

    LWT, Vol. 101, pp. 395-403

  2. 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

  3. Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854

2018

  1. Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications

    Scientia Horticulturae, Vol. 234, pp. 63-73

  2. Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 274-282