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Listar por autor "Aleixandre Benavent, José Luís"

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Aids a la gestion et commercialisation au caveau "Celler del roure"

Puigmoltó Sánchez de León, Francisco de Borja (Universitat Politècnica de València, 2012-01-25)

Le stage se déroule dans le caveau Celler del Roure à Moixent dans la D.O. Valencia. Deux vins, Maduressa et Les Alcusses, sont commercialisés par le caveu, depuis son debut au 2002.
Analyse et évaluation du marché du vin Argentin à Valence, Espagne

Cordoba, Nicolas (Universitat Politècnica de València, 2012-01-25)

Le département d'Économie et Sciences Sociales (DECS) de l'Université Polytechnique de Valence (UPV) développe des activités d'enseignement et recherche dans les matières en relation avec les secteurs Recherche de Marchés ...
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 ...
Business strategy for Spanish wine producers to penetrate in the Chinese market. A marketing mix approach

Song, Yang (Universitat Politècnica de València, 2012-01-25)

The objective of this study is to identify the Chinese wine market and its recent trend. The final aim is to provide an applicable protocol for Spanish wine producers to land on the virgin Chinese wine market. However, ...
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 ...
Chemometrics in food science and technology: A bibliometric study

Aleixandre Tudo, José; Castello-Cogollos, L.; Aleixandre Benavent, José Luís; Aleixandre-Benavent, Rafael (Elsevier, 2022-03-15)

[EN] Chemometrics has been defined as the discipline that provides maximum information from chemical data. Food science and technology applications use chemical data and are therefore suitable for chemometrics evaluation. ...
Comparative study of the effect of wine aging on lees, mycooxigenation and the addition of commercially prepared manoprotein on red wine

Mulugeta Tesfay, Belay (Universitat Politècnica de València, 2012-01-25)

In this work a comparative study was done on a red wine made from Bobal grape variety to study the effects of aging with lees, use of microoxygenation and addition of commercially prepared manoproteins on its polyphenols ...
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 ...
Cuantificación del contenido fenólico en vinos tintos durante la fermentación mediante el uso de espectroscopia ultravioleta visible

Sánchez-Mateos Rodríguez-Espinar, Carlos (Universitat Politècnica de València, 2023-10-10)

[ES] Los polifenoles en el vino tinto son responsables de su color y estabilidad, sabor, cuerpo, astringencia, capacidad de crianza e incluso en el efecto positivo del vino sobre la salud. Los polifenoles más importantes ...
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 ...
Efecto de la bioestimulación foliar con extracto de té verde y catequina en viñedo en la composición aromática de los vinos de Monastrell

Anaya Martínez, Juan Alberto; Alvarez Cano, María Inmaculada; Lizama Abad, Victoria; García Esparza, Mª José; Aleixandre Benavent, José Luís (Vinideanet, 2018)

[EN] This work presents the results of one trial, which was carried out in twelve plots of Monastrell from Valencia appellation of origin. In four of the plots, foliar spray was performed with catechin-rich green tea ...
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 ...