I. Nevares | Universidad de Valladolid (original) (raw)
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Papers by I. Nevares
Analytica Chimica Acta, 2010
The practice of wine aging in stainless steel tank involves storing wine in contact with wood and... more The practice of wine aging in stainless steel tank involves storing wine in contact with wood and dosing it with small oxygen quantities in order to obtain a final wine more stable in time and with the same characteristics of barrel-aged wines. Oxygen dosing is a key factor and, to achieve a correct development of wine, needs to be applied according to wine necessities and to the kind of wood chosen. This paper shows the results obtained from the study of oxygen required by a same wine aged in tanks with different alternative products (chips and staves) made of American (Q. alba), French (Q. petraea) and Spanish oak (Q. pyrenaica), with a strategy of micro-oxygenation as required. The results indicate that the size and origin of the wood used determine the oxygen management during the process. In fact, wine treated with big pieces (staves) consumes more oxygen and, with regard to wood origin, wine aged with French oak (Q. petraea) products needs of a higher oxygen dosage.
Food Science and Technology International, 2012
Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the fores... more Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to manufacture alternative oak products. This study presents the results of ageing the same red wine using different pieces of wood (chips and staves) of Spanish oak (Q. pyrenaica), American oak (Quercus alba) and French oak (Quercus petraea) in conjunction with small, controlled amounts of oxygen. In addition, the phenolic parameters, colour and sensory analysis point out that wines aged with Q. pyrenaica pieces have similar enological characteristics to those aged with American or French oak pieces of wood (chips and staves). Furthermore, the total oxygen consumed and its relation with sensory properties also has been studied in this article in order to know how the oxygen behaves in these processes. Besides, it is going to put forward the fact that chips and staves from Q. pyrenaica oak are suitable for the ageing of red wines and better considered than American or French ones, showing higher aromatic intensity, complexity, woody, balsamic and cocoa. Finally, the tasters valued highly the wines with staves, pointing out its flavour and roundness in mouth.
Analytica Chimica Acta, 2014
• Dissolved oxygen measurements were performed with four highperformance systems.
Analytica Chimica Acta, 2010
The practice of wine aging in stainless steel tank involves storing wine in contact with wood and... more The practice of wine aging in stainless steel tank involves storing wine in contact with wood and dosing it with small oxygen quantities in order to obtain a final wine more stable in time and with the same characteristics of barrel-aged wines. Oxygen dosing is a key factor and, to achieve a correct development of wine, needs to be applied according to wine necessities and to the kind of wood chosen. This paper shows the results obtained from the study of oxygen required by a same wine aged in tanks with different alternative products (chips and staves) made of American (Q. alba), French (Q. petraea) and Spanish oak (Q. pyrenaica), with a strategy of micro-oxygenation as required. The results indicate that the size and origin of the wood used determine the oxygen management during the process. In fact, wine treated with big pieces (staves) consumes more oxygen and, with regard to wood origin, wine aged with French oak (Q. petraea) products needs of a higher oxygen dosage.
Food Science and Technology International, 2012
Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the fores... more Wood of Quercus pyrenaica has suitable properties for the wine ageing process. However, the forest available for the barrel making from this particular type of tree is very limited. Nevertheless, it is highly advisable to use this kind of wood in order to manufacture alternative oak products. This study presents the results of ageing the same red wine using different pieces of wood (chips and staves) of Spanish oak (Q. pyrenaica), American oak (Quercus alba) and French oak (Quercus petraea) in conjunction with small, controlled amounts of oxygen. In addition, the phenolic parameters, colour and sensory analysis point out that wines aged with Q. pyrenaica pieces have similar enological characteristics to those aged with American or French oak pieces of wood (chips and staves). Furthermore, the total oxygen consumed and its relation with sensory properties also has been studied in this article in order to know how the oxygen behaves in these processes. Besides, it is going to put forward the fact that chips and staves from Q. pyrenaica oak are suitable for the ageing of red wines and better considered than American or French ones, showing higher aromatic intensity, complexity, woody, balsamic and cocoa. Finally, the tasters valued highly the wines with staves, pointing out its flavour and roundness in mouth.
Analytica Chimica Acta, 2014
• Dissolved oxygen measurements were performed with four highperformance systems.