Search filters

List of works by Ana Martínez Gil

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

scientific article

Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates.

scientific article published on 8 November 2016

Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma

scientific article published on 11 March 2011

Effect of eugenol and guaiacol application on tomato aroma composition determined by headspace stir bar sorptive extraction

Effect of rootstocks on volatile composition of Merlot wines

scientific article published on 23 March 2020

Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content.

scientific article published on 12 March 2017

Glycosidic aroma precursors of Syrah and Chardonnay grapes after an oak extract application to the grapevines

scholarly article by Ana Martínez-Gil et al published June 2013 in Food Chemistry

Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation.

scientific article published on 30 August 2014

On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines.

scientific article published on 22 February 2017

Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

scientific article published on 22 July 2018

Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines

scientific article published on 07 January 2019

Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety

scientific article published on 01 November 2011

Paulina is supported by:

About Paulina

Help