Aleixandre-Tudó, José Luis; Lizama Abad, Victoria; Alvarez Cano, María Inmaculada; Nieuwoudt, Hélène; García Esparza, Mª José; Aleixandre Benavent, José Luís; Du Toit, Wessel J.(Wiley, 2016-06)
[EN] Background and Aims: The introduction of controlled amounts of oxygen into red wines influences the composition of the phenolic substances and volatiles, and therefore the sensory properties of the wines. The main aim ...
Aleixandre-Tudó, José Luis; Aleixandre Benavent, José Luís(IJSER Publishing, 2019)
[EN] The aim of this study was to evaluate the effect of canopy treatments on the aromatic composition and sensory qualities of Muscatel wines produced in the Valencia Region (Spain). The evaluation was conducted during ...
Alvarez Cano, María Inmaculada; Aleixandre Benavent, José Luís; García Esparza, Mª José; Lizama Abad, Victoria; Aleixandre Tudo, José(Springer-Verlag, 2009-02)
[EN] The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments ...
Pedrón Barberá, Héctor(Universitat Politècnica de València, 2022-10-18)
[EN] The phenolic compounds found in grapes are of great importance for wine
quality, as they are responsible for the astringency, colour, bitterness and ageing
capacity of wines. They include tannins, which are responsible ...
Guardiola Torá, Víctor(Universitat Politècnica de València, 2022-10-19)
[ES] Los compuestos fenólicos presentan una gran importancia en la calidad de vinos tintos, pues éstos determinan su color, astringencia y amargor, incidiendo también en su sabor y aroma. El conocimiento del potencial ...
Castro Grattoni, Mariano Ezequiel(Universitat Politècnica de València, 2021-10-05)
[ES] Los compuestos fenólicos son sustancias bioactivas de vital importancia en los vinos tintos debido al efecto en sus atributos organolépticos. Estos compuestos tienen un papel crucial en el color y en las sensaciones ...
Morcillo Martinez, Sandra(Universitat Politècnica de València, 2024-01-08)
[ES] La importancia de optimizar la cuantificación de los compuestos fenólicos extraídos durante la fermentación se debe a que estos compuestos juegan un papel fundamental en los atributos de color, sabor y sensaciones en ...
Sánchez Diana, Nicolás; Aleixandre Tudó, José Luis; Aleixandre Benavent, José Luís(Editorial Técnica Quatrebcn, 2015)
[ES] El objetivo del presente trabajo fue conocer la influencia que el estado de madurez de la uva y el tiempo de maceración durante la fermentación, tuvieron sobre la calidad fenólica y sensorial de los vinos tintos de ...
Aleixandre Tudo, José; Du toit, Wessel(South African Society for Enology and Viticulture, 2020-11-04)
[EN] During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aimof this study ...
[EN] BACKGROUNDPolyphenols have long been used to evaluate grape and wine quality and it is necessary to measure them throughout various winemaking stages. They are currently assessed predominantly through analytical ...
[EN] The aim of this study was to analyse the scientific productivity of the BRIC countries (Brazil, Russia, India and China) in viticulture and oenology through bibliometric analyses of articles in the Science Citation ...
[EN] Vine vigour involves the production capacity of the vine. Production capacity encompasses shoot and leaf production, as well as grape
production. It would benefit grape production systems to find the correct balance ...
Aleixandre Tudo, José; Alvarez Cano, María Inmaculada; Lizama Abad, Victoria; García Esparza, Mª José; Aleixandre Benavent, José Luís; Du Toit, Wessel J(American Chemical Society, 2013-07-10)
[EN] The effect of prefermentative and postfermentative caffeic acid (CFA) addition, prefermentative cold maceration,
and a simulation of the micro-oxygenation technique through acetaldehyde addition on the phenolic and ...
Aleixandre Tudo, José(Universitat Politècnica de València, 2011-11-02)
El color de los vinos tintos depende de la concentración de antocianos, y de su estado en el vino, estado que depende de varios factores, siendo uno de ellos el fenómeno de la copigmentación. La copigmentación se define ...
Wyngaard, Elizma van; Blancquaert, Erna; Nieuwouldt, Helene; Aleixandre Tudo, José(Frontiers Media SA, 2021-09-03)
[EN] The fourth agricultural revolution is leading us into a time of using data science as a tool to implement precision viticulture. Infrared spectroscopy provides the means for rapid and large-scale data collection to ...
[EN] Improving wine composition is a critical factor for the wine industry. Phenolic compounds play an important role in wine composition contributing to its organoleptic characteristics. Although several factors can ...
[EN] Each vine in a plot has particular vigor and depends on several factors such type of rootstock, soil properties,
water and nutritional status of the plant. The grape quality produced by different vineyards vigor ...
[EN] Each vine within a parcel has a specific growing force and depends on several factors such as type
of rootstock, soil properties, water and nutritional status of the plant. The quality of grapes produced by the
vines ...