Publicaciones (163) Publicaciones de Maria Del Alamo Sanza

2024

  1. Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact

    Beverages, Vol. 10, Núm. 1

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

    Molecules, Vol. 29, Núm. 1

2023

  1. Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery

    Beverages, Vol. 9, Núm. 1

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

    Molecules, Vol. 28, Núm. 1

  3. 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

  4. Quality control of natural cork stoppers by image analysis and oxygen transmission rate

    Holzforschung, Vol. 76, Núm. 9, pp. 863-873

  5. Red firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes

    Open Ceramics, Vol. 9

2021

  1. Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics

    Food Research International, Vol. 147

  2. Characterization and control of hidden micro-oxygenation in the winery: Wine racking

    Foods, Vol. 10, Núm. 2

  3. Characterization of the oxygen transmission rate of new-ancient natural materials for wine maturation containers

    Foods, Vol. 10, Núm. 1

  4. Depósitos de materiales naturales para vino: ¿Son realmente permeables al O2 atmosférico?

    ACE: Revista de enología, Núm. 185

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. Artificial intelligence methods for constructing wine barrels with a controlled oxygen transmission rate

    Molecules, Vol. 25, Núm. 14

  3. Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

    Molecules (Basel, Switzerland), Vol. 26, Núm. 1

  4. Customized oxygenation barrels as a new strategy for controlled wine aging

    Food Research International, Vol. 131

  5. 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

  6. La barrica de roble como recipiente activo. Una revisión crítica de los conocimientos pasados y presentes

    Enoviticultura, Núm. 63