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Comparison of wine aromas with different tannic content aged in French oak barrels
A method has been developed to determine the most significant volatiles of a wine aged in barrels: trans- and cis-whiskylactone, guaiacol, 4-ethylguaiacol, eugenol, 4-ethylphenol, vanillin, furfuralExpand
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Comparación del potencial fenólico de uvas en el momento óptimo de vendimia y características de sus vinos
Durante tres anos consecutivos se ha analizado el potencial fenolico de uvas de las variedades: Cabernet-Sauvignon Merlot, Monastrell, Syrah y Tempranillo cultivadas en la D.O. Jumilla y algunasExpand
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Influence of oak wood on the aromatic composition and quality of wines with different tannin contents.
The aromatic compounds associated with aging in wood have been studied in Monastrell wines containing different quantities of tannin. Analyses were carried out before and after a six month period inExpand
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Comparación de la composición aromática de seis vinos tintos monovarietales
En una zona representativa de la D. O. Jumilla se han cultivado las variedades de Cabernet-Sauvignon, Merlot, Monastrell, Syrah y Tempranillo, en las mismas condiciones de cultivo, riego,Expand
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