Set up and optimization of a laboratory scale fermentor for the production of wine vinegar

Journal Of The Institute Of Brewing (p. 215-220) - 1/1/2000

10.1002/j.2050-0416.2000.tb00060.x Ver en origen

• ISSN 00469750

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Sherry wine vinegar: Physicochemical changes during the acetification process

Journal Of The Science Of Food And Agriculture (p. 611-619) - 1/1/2001

10.1002/jsfa.853 Ver en origen

• ISSN 00225142

• iMarina

Sensory evaluation of Sherry wine vinegar

Journal Of Sensory Studies (p. 133-144) - 1/1/2002

10.1111/j.1745-459x.2002.tb00338.x Ver en origen

• ISSN 08878250

• iMarina

Wine vinegar: Technology, authenticity and quality evaluation

Trends In Food Science & Technology (p. 12-21) - 1/1/2002

10.1016/s0924-2244(02)00023-7 Ver en origen

• ISSN 09242244

• iMarina

Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar

Journal Of Agricultural And Food Chemistry (p. 7053-7061) - 20/11/2002

10.1021/jf020602x Ver en origen

• ISSN 00218561

• iMarina

Evolution of the aroma profile of sherry wine vinegars during an experimental aging in wood

Journal Of Agricultural And Food Chemistry (p. 3173-3178) - 22/5/2002

10.1021/jf011313w Ver en origen

• ISSN 00218561

• iMarina

Sensory evaluation of sherry vinegar: Traditional compared to accelerated aging with oak chips

Journal Of Food Science - 1/1/2006

• ISSN 00221147

• iMarina

HPLC determination of amino acids with AQC derivatization in vinegars along submerged and surface acetifications and its relation to the microbiota

European Food Research And Technology (p. 93-102) - 1/5/2008

10.1007/s00217-007-0697-6 Ver en origen

• ISSN 14382377

• iMarina

The phenolic composition of red wine vinegar produced in barrels made from different woods

Food Chemistry (p. 606-615) - 1/8/2008

10.1016/j.foodchem.2008.01.013 Ver en origen

• ISSN 03088146

• iMarina

Improvement of wine vinegar elaboration and quality analysis: Instrumental and human sensory evaluation

Food Reviews International (p. 142-156) - 1/4/2009

10.1080/87559120802682748 Ver en origen

• ISSN 87559129

• iMarina

Jerez vinegar

Vinegars Of The World (p. 179-195) - 1/12/2009

10.1007/978-88-470-0866-3_11 Ver en origen

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ANTHOCYANINS AS NATURAL PIGMENTS IN BEVERAGES

Value-Added Ingredients And Enrichments Of Beverages (p. 383-428) - 1/1/2019

10.1016/b978-0-12-816687-1.00012-6 Ver en origen

• iMarina

Dairy and nondairy-based beverages as a vehicle for probiotics, prebiotics, and symbiotics: alternatives to health versus disease binomial approach through food

Milk-Based Beverages: Volume 9: The Science Of Beverages (p. 473-520) - 1/1/2019

10.1016/b978-0-12-815504-2.00014-1 Ver en origen

• iMarina

Evolution of wine vinegar composition during accelerated aging with oak chips

Analytica Chimica Acta (p. 239-245) - 18/6/2004

10.1016/j.aca.2003.11.079 Ver en origen

• ISSN 00032670

• iMarina

Técnicas de investigación como metodología docente en ciencia, tecnología e ingeniería de cereales: calidad harino-panadera de la harina de teff (erogrostis tef (zucc.)

Viii Jornadas Sobre La Actividad Docente E investigadora En Ingeniería Agroforestal. - Sevilla (p. 59-60) - 22/9/2010

• iMarina

Phenolic compounds as markers for the authentication of sherry vinegars: A foresight for high quality vinegars characterization

Acs Symposium Series (p. 201-213) - 17/11/2011

10.1021/bk-2011-1081.ch014 Ver en origen

• ISSN 00976156

• iMarina

Balsamic honey vinegar elaboration using oak, chestnut, mulberry, cherry and ash chips

Third International Conference On Acetic Acid Bacteria. Vinegar And Other Products, Cordoba, Spain, April 17-20, 2012 (p. 26-27) - 17/4/2012

10.4081/aab.2012.1s Ver en origen

• iMarina

Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases

Proceedings Of The 36th World Congress Of Vine And Wine / Oiv 2012 Depósito Legal: Proceedings Isbn 979-10-91799-16-4 book Of Abstracts Isbn 979-10-91799-15-7 (p. 253-253) - 2/6/2013

10.1016/j.enzmictec.2012.11.001 Ver en origen

• ISSN 01410229

• iMarina
• iMarina

New Schizosaccharomyces pombe applications in white winemaking

Proceedings Of The 36th World Congress Of Vine And Wine / Oiv 2012 Depósito Legal: Proceedings Isbn 979-10-91799-16-4 book Of Abstracts Isbn 979-10-91799-15-7 (p. 307-307) - 2/6/2013

• iMarina

Processing of grapes by high hydrostatic pressure. Influence on wine quality

Proceedings Of The 37th World Congress Of Vine And Wine / Oiv 2014 (p. 546-546) - 9/11/2014

• iMarina

Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth

Proceedings Of The 40th World Congress Of Vine And Wine (p. 403-404) - 29/5/2017

• iMarina

Polymeric pigments formed in sequential fermentation of red fresh musts by adding flavan-3-ols

Proceedings Of The 40th World Congress Of Vine And Wine (p. 402-403) - 29/5/2017

• iMarina

Formación de pigmentos piranoantociánicos y poliméricos estables durante la fermentación con no-Saccharomyces y Saccharomyces

Ejecución: 01-01-2014 - 31-12-2016

Tipo: Nacional

Importe financiado: 72600,00 Euros.

• iMarina

Estudio y control de metabolitos de Saccharomyces y no Saccharomyces que pueden afectar a la acidez, al color y a la seguridad alimentaria del vino

Ejecución: 01-01-2014 - 31-12-2016

Tipo: Nacional

Importe financiado: 84700,00 Euros.

• iMarina

Luz pulsada para el control de microorganismos en uva. Efecto sobre nuevas biotecnologías de vinificación

Ejecución: 01-01-2019 - 31-12-2021

Tipo: Nacional

Importe financiado: 108900,00 Euros.

• iMarina