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List of works by Rosario Sánchez-Gómez

Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

scientific article published on 24 March 2020

An innovative use of vine-shoots residues and their “feedback” effect on wine quality

article by Rosario Sánchez-Gómez et al published October 2016 in Innovative Food Science and Emerging Technologies

Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

scientific article published on 18 November 2019

Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds.

scientific article

Effect of vine-shoots toasting on the generation of high added value volatiles

Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality

scientific article published on 09 January 2017

The Microvine, A Plant Model to Study the Effect of Vine-Shoot Extract on the Accumulation of Glycosylated Aroma Precursors in Grapes.

scientific article

Toasted vine-shoot chips as enological additive

scholarly article by Cristina Cebrián-Tarancón et al published October 2018 in Food Chemistry

Vine-Shoot Tannins: Effect of Post-pruning Storage and Toasting Treatment

scientific article published on 23 May 2018

Vine-Shoot Waste Aqueous Extracts for Re-use in Agriculture Obtained by Different Extraction Techniques: Phenolic, Volatile, and Mineral Compounds

scientific article published on 30 October 2014

Vine-shoot waste aqueous extract applied as foliar fertilizer to grapevines: Effect on amino acids and fermentative volatile content

scientific article published on 22 October 2015

Winemaking with vine-shoots. Modulating the composition of wines by using their own resources

scientific article published on 15 March 2019

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