Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots
The SEG-MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG-MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Ana M. Martínez‐Gil (ORCID: https://orcid.org/0000-0002-2193-3956)
- María del Álamo Sanza (ORCID: https://orcid.org/0000-0002-0833-6081)
- Ignacio Nevares (ORCID: https://orcid.org/0000-0002-9057-255X)
- Cristina Cebrián‐Tarancón (ORCID: https://orcid.org/0000-0002-0604-7024)
- Gonzalo L. Alonso (ORCID: https://orcid.org/0000-0002-9980-5073)
- M. Rosario Salinas (ORCID: https://orcid.org/0000-0003-0718-6410)
- Rosario Sánchez‐Gómez (ORCID: https://orcid.org/0000-0002-3458-1064)
Institutions
- Universidad de Valladolid (ES)
- Zero to Three (US)
- University of Castilla-La Mancha (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-10
- DOI
- https://doi.org/10.1002/jsfa.13932
- Citations
- 2
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.70