Listar Departamento de Química Agrícola, Edafología y Microbiología por autor "def166e4-5590-4079-b9d5-ed5aa841859d"

Mostrando ítems 1-5 de 5

    • 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. ...

    • 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 ...

    • Mesoporous materials as fining agents in variety Cabernet Sauvignon wines 

      Dumitriu, Georgina-Diana; López de Lerma Extremera, M. Nieves; Luchian, Camila Elena; Colibaba, Cintia Lucia; Niculaua, Marius; Zamfir, Catalin-Ioan; Odageriu, Gheorghe; Vararu, Florin; Cotea, Valeriu V.; Peinado Amores, Rafael; Peinado Amores, Rafael (EDP, 2016)
      Innovative oenological products and techniques constantly need to be optimized in order to produce high quality wines that are able to fulfill the demanding consumers, with a pleasant colour, astringency, bitterness and ...

    • 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 ...