Contribuciones a Seminario o Congreso Ing. Quim.

Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area

Gómez, J.; Palacios Santander, José María

; Lasanta Melero, Cristina

; Cubillana Aguilera, Laura

; Arnedo, R.; Casas, J. A.; Amilibia, B.; LLoret, I. (EDP Sciences, 2017)

Elaboración de vinos de crianza biológica de grado alcohólico reducido en el sur de España. Resultados actuales y perspectivas de futuro

Lasanta Melero, Cristina

; Moreno, Juan; Muñoz-Castells, Raquel; Arnedo, Rafael; Medina, Paola; Villa, Miguel; Gómez, Juan (2023)

Utility of agroclimatic stations to characterize microclimate and climate change in the sherry area over the last 20 years

Gómez Benítez, Juan (2023)

New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region

Sancho Galán, Pau

; Amores Arrocha, Antonio

; Pérez González, Juan Manuel

; Gutiérrez Gordillo, Sarai

; Palacios Macías, Víctor Manuel

; Jiménez Cantizano, Ana Concepción

(EDP Sciences, 2023)

Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content

Díaz Sánchez, Ana Belén

; Barroso Bustos, Alba; Pérez Hernández, Pablo Jesús; Casas Cardoso, Lourdes

; Mantell Serrano, Casimiro

; Cejudo Bastante, Cristina

(2023)

Influencia de la reducción del grado alcohólico en los vinos de crianza biológica sobre sus características físico-químicas y sensoriales. Primeros resultados

Lasanta Melero, Cristina

; Muñoz-Castells, Raquel; Gómez, Juan; Moreno, Juan (EDP Sciences, 2023)

Use of Microwave Assited Extraction to obtain anthocyanins and total phenolic compounds rich extracts in myrtle (Myrtus communis L.)

Jiménez Cantizano, Ana Concepción

; Velasco González de Peredo, Ana

; Fernández Barbero, Gerardo

; Carrera Fernández, Ceferino Adrián

; Palma Lovillo, Miguel

; García Barroso, Carmelo (2018-04-24)

Aprendizaje a distancia del análisis sensorial de vinos

Gómez Benítez, Juan; Lasanta Melero, Cristina

; Cobo Heredia, Manuel A. (2014-12-01)

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale

Gómez Benítez, Juan; Lasanta Melero, Cristina

; Palacios Santander, José María

; Cubillana Aguilera, Laura

(2015-01-01)

UniversidaddeCádiz

Contribuciones a Seminario o Congreso Ing. Quim.

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Envíos recientes

Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area

Elaboración de vinos de crianza biológica de grado alcohólico reducido en el sur de España. Resultados actuales y perspectivas de futuro

Utility of agroclimatic stations to characterize microclimate and climate change in the sherry area over the last 20 years

New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region

Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content

Influencia de la reducción del grado alcohólico en los vinos de crianza biológica sobre sus características físico-químicas y sensoriales. Primeros resultados

Use of Microwave Assited Extraction to obtain anthocyanins and total phenolic compounds rich extracts in myrtle (Myrtus communis L.)

Aprendizaje a distancia del análisis sensorial de vinos

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale

Contribuciones a Seminario o Congreso Ing. Quim.

Listar por

Envíos recientes

Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area ﻿

Elaboración de vinos de crianza biológica de grado alcohólico reducido en el sur de España. Resultados actuales y perspectivas de futuro ﻿

Utility of agroclimatic stations to characterize microclimate and climate change in the sherry area over the last 20 years ﻿

New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region ﻿

Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content ﻿

Influencia de la reducción del grado alcohólico en los vinos de crianza biológica sobre sus características físico-químicas y sensoriales. Primeros resultados ﻿

Use of Microwave Assited Extraction to obtain anthocyanins and total phenolic compounds rich extracts in myrtle (Myrtus communis L.) ﻿

Aprendizaje a distancia del análisis sensorial de vinos ﻿

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale ﻿

Development of a chemical model to predict the doses of calcium sulfate and tartaric acid to acidify musts in Sherry area

Elaboración de vinos de crianza biológica de grado alcohólico reducido en el sur de España. Resultados actuales y perspectivas de futuro

Utility of agroclimatic stations to characterize microclimate and climate change in the sherry area over the last 20 years

New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region

Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content

Influencia de la reducción del grado alcohólico en los vinos de crianza biológica sobre sus características físico-químicas y sensoriales. Primeros resultados

Use of Microwave Assited Extraction to obtain anthocyanins and total phenolic compounds rich extracts in myrtle (Myrtus communis L.)

Aprendizaje a distancia del análisis sensorial de vinos

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale