Ignacio Nevares

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María del Álamo-SanzaCatedrática de Universidad. Grupo UVaMOX. Universidad de ValladolidVerified email at uva.es
Luis M. CarcelUniversidad de ValladolidVerified email at uva.es
Víctor Martínez-MartínezUniversidad Internacional Isabel I de CastillaVerified email at ui1.es
Maria Luz Rodriguez MendezCatedratica Universidad de ValladolidVerified email at eii.uva.es
Brigida Fernández de SimónCientifico Titular. Instituto Nacional de Investigación y Tecnología Agraria y AlimentariaVerified email at inia.es
Apetrei Irina MirelaUniversitatea Dunarea de Jos din GalatiVerified email at ugal.ro
Jesus A. BaroUniversidad de ValladolidVerified email at agro.uva.es
Torsten MayrAssoc. Professor of Analytical Chemistry, Graz University of TechnologyVerified email at tugraz.at
Teresa Garde-CerdanGrupo VIENAP, Instituto de Ciencias de la Vid y del Vino (ICVV)Verified email at icvv.es
Bruno CendonSr. Director, Head of AR Architecture, MetaVerified email at meta.com
Felipe LaurieProfessor of Enology, Universidad de Talca, ChileVerified email at utalca.cl
Gastón Gutiérrez GamboaInstituto de Investigaciones AgropecuariasVerified email at inia.cl
Apetrei ConstantinDunarea de Jos University of GalatiVerified email at ugal.ro
José BonUniversidad Politécnica de ValenciaVerified email at tal.upv.es
María Menéndez MiguélezInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria, INIA-CSICVerified email at inia.csic.es
Julian C Rivas GonzaloNutrición y Bromatología. Grupo de Investigación en Polifenoles (GIP-USAL). Universidad de SalamancaVerified email at usal.es
Ignacio García Estévez (https://orcid.or...Department of Analytical Chemistry, Nutrition and Bromatology. University of SalamancaVerified email at usal.es
CRISTINA ALCALDE EONGrupo de Investigación en Polifenoles. Universidad de Salamanca (GIP-USAL)Verified email at usal.es
M. TERESA ESCRIBANO BAILONCatedrática de Nutrición y Bromatología. University of SalamancaVerified email at usal.es
Martin Peter DayResearch Scientist, Australian Wine Research InstituteVerified email at awri.com.au

Ignacio Nevares

Catedrático de Universidad, grupo UVaMOX. Universidad de Valladolid.

Verified email at uva.es - Homepage

oxygen wine wood barrel OTR


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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	177	2004
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	155	2010
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	123	2006
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	119	2007
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	97	2008
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	96	2018
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	95	2010
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	87	2008
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	85	2014
IoT multiplatform networking to monitor and control wineries and vineyards A Medela, B Cendón, L Gonzalez, R Crespo, I Nevares 2013 Future Network & Mobile Summit, 1-10, 2013	82	2013
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	82	2012
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	82	2010
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	77	2004
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	65	2017
Volatile composition of toasted oak chips and staves and of red wine aged with them BF De Simón, E Cadahía, I Muiño, M Del Álamo, I Nevares American Journal of Enology and Viticulture 61 (2), 157-165, 2010	65	2010
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	62	2018
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	61	2012
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	58	2006
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	50	2009
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	46	2010

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