Listar Departamento de Química Agrícola, Edafología y Microbiología por autor "bc95a458-789b-4c51-b175-68809febf67f"

Mostrando ítems 1-6 de 6

    • Alternativas a la elaboración artesanal de vinos dulces de uva Pedro Ximénez pasificada 

      Santiago, José I.; García-Martínez, Teresa; Moreno-García, Jaime; Peinado Amores, Rafael; López de Lerma Extremera, M. Nieves (Universitat Rovira i Virgili, 2015)
      Se han elaborado a partir de un mosto de uva Pedro Ximénez pasificada tres tipos de vinos: Vino Dulce natural, Vino Naturalmente Dulce y Pedro Ximénez tradicional, con los siguientes objetivos, a) demostrar que se puede ...

    • Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines 

      Dumitriu, Georgina-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado Amores, Rafael; López de Lerma Extremera, M. Nieves (MDPI, 2021)
      In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. ...

    • Aroma composition of wines produced from grapes treated with organic amendments 

      Palenzuela, María del Valle; López de Lerma Extremera, M. Nieves; Sánchez-Suárez, Fernando; Martínez García, Rafael; Peinado, Rafael A.; Rosal, Antonio (MDPI, 2023)
      The application to agriculture of wheat-straw spent mushroom substrate amendments (compost/vermicompost) used to grow Pleurotus ostreatus has been analyzed. The study was conducted in a vineyard where the effect on (1) the ...

    • Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips 

      Dumitriu, Georgina-Diana; Teodosiu, Carmen; Gabur, Iulian; Cotea, Valeriu V.; Peinado Amores, Rafael; López de Lerma Extremera, M. Nieves (MDPI, 2019)
      Many modern alcoholic beverages are subjected to ageing processes during which compounds extracted from wood contribute decisively to the overall beverage character. Wines represent a perfect example of beverage in which ...

    • Metabolomics of red wines aged traditionally, with chips or staves 

      Dumitriu, Georgina-Diana; Sánchez-Suárez, Fernando; Peinado, Rafael A.; Cotea, Valeriu V.; López de Lerma Extremera, M. Nieves; Gabur, Iulian; Simioniuc, Violeta (MDPI, 2024)
      Traditionally and alternatively aged wines’ odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines ...

    • Rutas metabólicas importantes en la formación de velo de flor 

      Moreno-García, Jaime; Mauricio, Juan C.; Moreno, Juan J.; López de Lerma Extremera, M. Nieves; Peinado Amores, Rafael; García-Martínez, Teresa (Universitat Rovira i Virgili, 2015)
      La crianza biológica de los vinos tipo Sherry es un proceso que se caracteriza por la formación y mantenimiento sobre la superficie del vino de una película (biofilm) de levaduras llamada “velo de flor” que aporta el ...