[EN] Infrared spectroscopy is widely used in viticulture. Spectroscopy correlates spectral properties with reference data to obtain calibrations later used to predict the analyte content in new samples with a single spectral ...
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; Alvarez Cano, María Inmaculada; Lizama Abad, Victoria; Nieuwoudt, Hélène; García Esparza, Mª José; Aleixandre Benavent, José Luís; Du Toit, Wessel J.(Elsevier, 2016)
[EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without ...