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Retricted access

Research article

First published 2004-08

Changes in Phenolic Compounds and Colour Parameters of Red Wine Aged with Oak Chips and in Oak Barrels

M. Del Alamo Sanza, J. A. Fernández Escudero, R. De Castro Torío

Food Science and Technology International

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Research article

First published 2005-08

Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

M. Rodríguez, J. Lezáun, R. Canals [...]

Food Science and Technology International

Open access

Research article

First published 2024-10

Reversal of epigenetic age and body composition improvement in consumers of resveratrol-enriched wine

Raúl Francisco Pastor, Roberto Héctor Iermoli, Christian Martín Saporito-Magriña [...]

Nutrition and Healthy Aging

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Research article

First published 2011-10

Determination of low-molecular mass phenols in red wines: The influence of chips,staves and micro-oxygenation aging tank

L. Gallego, I. Nevares, J.A. Fernández [...]

Food Science and Technology International

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Research article

First published 1999-4

Nota. Modificaciones cromáticas del vino tinto de crianza según el tipo de barrica en que envejece / Note. Chromatic modifications of aged red wines depending on aging barrel type

I. Revilla, M.L. González -Sanjosé, M.C. Gómez-Cordovés

Food Science and Technology International

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Research article

First published 2012-4

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 [...]

Food Science and Technology International

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Research article

First published 1999-8

Influencia de la filtración a vacío en el contenido de cationes de un mosto de la variedad Viura y en su evolución durante la fermentación y conservación del vino / The influence of vacuum-filtration on the content of cations of a must of the Viura variety and on its evolution during the fermentation and the bottle-aging of wine

L. Zufía López, A. García Sotro, C. Ancín Azpilicueta

Food Science and Technology International

Open access

Research article

First published 2024-1

Adapting and Thriving: Global Warming and the Wine Industry

Limor Dina Gonen, Tchai Tavor, Uriel Spiegel

Sage Open

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Research article

First published 2005-02

Association Between In Vitro Antiradical Activity and Ferric Reducing Power in Aged Red Wines: A Mechanistic Approach

D. P. Makris, P. Kefalas

Food Science and Technology International

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Other

First published 2003-12

Note: A Comparative Study on the in Vitro Antiradical Activity and Hydroxyl Free Radical Scavenging Activity in Aged Red Wines

P. Kefalas, S. Kallithraka, I. Parejo [...]

Food Science and Technology International

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