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Ignacio Nevares
Ignacio Nevares
Catedrático de Universidad, grupo UVaMOX. Universidad de Valladolid.
Verified email at uva.es - Homepage
Title
Cited by
Cited by
Year
Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips
M del Alamo Sanza, I Nevares Domı́nguez, LM Cárcel Cárcel, ...
Analytica Chimica Acta 513 (1), 229-237, 2004
1742004
Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
BF De Simón, E Cadahía, M Del Álamo, I Nevares
Analytica chimica acta 660 (1-2), 211-220, 2010
1362010
Wine aging in bottle from artificial systems (staves and chips) and oak woods: Anthocyanin composition
MDA Sanza, IN Domínguez
Analytica Chimica Acta 563 (1-2), 255-263, 2006
1182006
Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods: correlation between electrochemical …
C Apetrei, IM Apetrei, I Nevares, M Del Alamo, V Parra, ...
Electrochimica Acta 52 (7), 2588-2594, 2007
1142007
Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine
M Gay, C Apetrei, I Nevares, M Del Alamo, J Zurro, N Prieto, JA De Saja, ...
Electrochimica Acta 55 (22), 6782-6788, 2010
932010
Aging markers from bottled red wine aged with chips, staves and barrels
M Del Álamo, I Nevares, L Gallego, C Martin, S Merino
Analytica Chimica Acta 621 (1), 86-99, 2008
912008
Oak wine barrel as an active vessel: A critical review of past and current knowledge
M del Alamo-Sanza, I Nevares
Critical Reviews in Food Science and Nutrition 58 (16), 2711-2726, 2018
832018
Recent advances in the evaluation of the oxygen transfer rate in oak barrels
M del Alamo-Sanza, I Nevares
Journal of agricultural and food chemistry 62 (35), 8892-8899, 2014
822014
Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation
I Nevares, M del Álamo
Analytica chimica acta 621 (1), 68-78, 2008
822008
Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test
IM Apetrei, ML Rodríguez-Méndez, C Apetrei, I Nevares, M Del Alamo, ...
Food Research International 45 (1), 244-249, 2012
802012
Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging
M Del Álamo, I Nevares, L Gallego, BF de Simón, E Cadahía
Analytica Chimica Acta 660 (1-2), 92-101, 2010
792010
IoT multiplatform networking to monitor and control wineries and vineyards
A Medela, B Cendón, L González, R Crespo, I Nevares
2013 Future Network & Mobile Summit, 1-10, 2013
762013
Influence of different aging systems and oak woods on aged wine color and anthocyanin composition
M del Álamo Sanza, I Nevares Domínguez, S García Merino
European Food Research and Technology 219, 124-132, 2004
702004
Volatile composition of toasted oak chips and staves and of red wine aged with them
BF De Simón, E Cadahia, I Muino, M Del Álamo, I Nevares
American Journal of Enology and Viticulture 61 (2), 157-165, 2010
592010
Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)
L Gallego, M Del Alamo, I Nevares, JA Fernández, BF De Simón, ...
Food science and technology international 18 (2), 151-165, 2012
582012
Redox potential evolution during red wine aging in alternative systems
M Del Álamo, I Nevares, LM Cárcel
Analytica chimica acta 563 (1-2), 223-228, 2006
552006
Characterization of the oxygen transmission rate of oak wood species used in cooperage
M del Alamo-Sanza, LM Cárcel, I Nevares
Journal of agricultural and food chemistry 65 (3), 648-655, 2017
522017
Different woods in cooperage for oenology: A review
A Martínez-Gil, M del Alamo-Sanza, R Sánchez-Gómez, I Nevares
Beverages 4 (4), 94, 2018
482018
Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines
I Nevares, M Del Alamo, C Gonzalez-Muñoz
Analytica chimica acta 660 (1-2), 232-239, 2010
482010
Measure the dissolved oxygen consumed by red wines in aging tanks
I Nevares, M Del Alamo, LM Cárcel, R Crespo, C Martin, L Gallego
Food and Bioprocess Technology 2, 328-336, 2009
482009
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