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Browsing by Author "Aleixandre Tudó, José Luis"

Now showing items 1-20 of 52

Analysis of the collaboration between the US and the EU in viticulture and Oenology

Aleixandre-Benavent, Rafael; Aleixandre Tudo, José; González-Alcaide, Gregorio; Aleixandre Benavent, José Luís (Chiriotti Editori, 2013)

[EN] The network of scientific collaboration in viticulture and oenology between the United States and the European Union was studied for the period 1991-2010. A total of 498 articles were published collaboratively during ...
Análisis de los factores agrológicos que determinan el contenido en resveratrol de los vinos tintos

Gómez, María del Mar; Aleixandre Tudo, José; Aleixandre Benavent, José Luís (SEVI, 2021-04-10)
Application of Multivariate Regression Methods to Predict Sensory Quality of Red Wines

Aleixandre Tudo, José; Alvarez Cano, María Inmaculada; García Esparza, Mª José; Lizama Abad, Victoria; Aleixandre Benavent, José Luís (CZECH ACADEMY AGRICULTURAL SCIENCES, 2015)

Several multivariate methods including partial least squares (PLS) regression, principal component regression (PCR) or multiple linear regression (MLR) have been applied to predict wine quality, based on the definition ...
Bibliometric analysis of publications by South African viticulture and oenology research centres

Aleixandre-Benavent, Rafael; Aleixandre Tudo, José; González Alcaide, Gregorio; Ferrer Sapena, Antonia; Aleixandre Benavent, José Luís; du Toit, Wessel (Academy of Science of South Africa, 2012)

We analysed the production, impact factor of, and scientific collaboration involved in viticulture and oenology articles associated with South African research centres published in international journals during the period ...
Chemical and sensory characteristics of the sparkling and natural ciders stored in different types of containers

Plotkoski, Derek; Aleixandre Tudo, José; Aleixandre Benavent, José Luís (ARC Publications Pvt Ltd., 2016)

[EN] The cider industry is becoming more prolific in many parts of the world, and with the growing demand for cider comes a growing demand for high-quality ciders from traditional cider-growing regions. The main goal of ...
Chemometric compositional analysis of phenolic compounds in fermenting samples and wines using different infrared spectyroscopy techniques

Aleixandre-Tudó, José Luis; Nieuwoudt, Helené; Aleixandre Benavent, José Luís; Du toit, Wessel (Elsevier, 2017)

[EN] The wine industry requires reliable methods for the quantification of phenolic compounds during the winemaking process. Infrared spectroscopy appears as a suitable technique for process control and monitoring. The ...
Composición fenólica de los vinos tintos de Bobal. Influencia de la poda y el aclareo (II)

Hernández, L.; Aleixandre-Tudó, José Luis; Girón, F.; Aleixandre Benavent, José Luís (Editorial Técnica Quatrebcn, 2017)

[ES] La poda y el aclareo tienen gran influencia sobre el rendimiento del viñedo, haciendo posible la obtención de vinos de mayor calidad. En este trabajo se estudió la influencia de la poda y el aclareo sobre el ...
Current trends in scientific research on global warming: a bilbiometric analysis

Aleixandre-Tudó, José Luis; Bolaños-Pizarro, Máxima; Aleixandre, José Luís; Aleixandre-Benavent, Rafael (Inderscience Enterprises Ltd., 2019-02)

[EN] The objective of this paper is to contribute to a better understanding of the scientific knowledge in global warming, as well as to investigate the evolution of the research knowledge through the published papers ...
Direct quantification of red wine phenolics using fluorescence spectrosopy with chemometrics

dos Santos, Isabel; Bosman, Gurthwin; Aleixandre Tudo, José; Du toit, Wessel (Elsevier, 2022-01-01)

[EN] Phenolic compounds are secondary metabolites known to play crucial roles in important chemical reactions impacting the mouthfeel, colour and ageing potential of red wine. Their complexity has resulted in a number of ...
Efecto de la adición de acetaldehído en la composición polifenólica de los vinos de tempranillo procedentes de distintos métodos de elaboración

Aleixandre Tudo, José (Universitat Politècnica de València, 2011-12-19)

Los compuesto fenólicos son los responsables de la mayoría de características organolépticas de los vinos. El oxígeno tiene un papel importante en la evolución del color del vino, así como en la oxidación de los polifenoles ...
EFECTO DE LA ADICIÓN DE COPIGMENTOS SOBRE LA COMPOSICIÓN FENÓLICA DE VINOS TINTOS DE TEMPRANILLO ELABORADOS CON DIFERENTES TÉCNICAS DE VINIFICACIÓN

Aleixandre Tudo, José (Universitat Politècnica de València, 2012-04-20)

El mercado actual del vino tinto de calidad demanda vinos de gran potencial visual, y elevada concentración tánica, pero que no resulten excesivamente astringentes ni amargos. Para conseguir una buena concentración ...
Efecto genotipo sobre la evolución de los fenoles y azúcares en cinco clones de variedades de Vitis vinifera para diferentes estadios fenológicos

Aleixandre-Tudó, José Luis; Rosario Farré; Aleixandre Benavent, José Luís (Editorial Técnica Quatrebcn, 2014)

[ES] Este trabajo estudia la composición de algunos polifenoles y azúcares, en diferentes estadios fenológicos y en diferentes clones de Vitis vinifera, con objeto de caracterizar a los clones individualmente y también de ...
Efectos de la homogeneización sobre la composición en compuestos volátiles de los vinos de licor

Carbonell, Pedro; Aleixandre Tudó, José Luis; Picó, Joan; Aleixandre Benavent, José Luís (Editorial Técnica Quatrebcn, 2015)

[ES] La variedad Moscatel está considerada una de las variedades más aromáticas del mundo, y por lo tanto su utilización en la elaboración de vinos de licor, comúnmente llamados mistelas, es muy frecuente dado el gran ...
Efectos de los fenómenos producidos por el cambio climático sobre la calidad de los vinos

Martinez, Adrián; Aleixandre Tudó, José Luis; Aleixandre Benavent, José Luís (Editorial Técnica Quatrebcn, 2016)

[ES] Effects of phenomena caused by climate change on the wines quality. Climate change is an alteration of the climate that manifests by changes in the environment that also modify their characteristics. On the production ...
Efectos del deshojado sobre la composición fenólica y la calidad sensorial de los vinos de Tempranillo en la D.O. Utiel-Requena

Aleixandre-Tudó, José Luis; Fernández, Daniel; Sánchez Diana, Nicolás; Aleixandre Benavent, José Luís (Editorial Técnica Quatrebcn, 2014)

[EN] Phenolic evolution and sensory quality of bobal red wines produced using different technologies. The aim of this study was to determine the influence of the ripeness of the grapes and maceration time during fermentation ...
Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines

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 ...
Effect of leaf removal and Shoot Topping on the aromatic composition of White wines

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 ...
Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

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 ...
Estudio preliminar para la desasperización de uvas de vinificación

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 ...
Evaluación de la extractabilidad fenólica y la proporción de taninos de semilla u hollejo en uvas y vinos tintos

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 ...