Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization
Sánchez-Palomo, E., Trujillo, M., García Ruiz, A., González Viñas, M.A.
Published in Food research international (01.10.2017)
Published in Food research international (01.10.2017)
Get full text
Journal Article
Comparison of extraction methods for volatile compounds of Muscat grape juice
Sánchez-Palomo, E., Alañón, M.E., Díaz-Maroto, M.C., González-Viñas, M.A., Pérez-Coello, M.S.
Published in Talanta (Oxford) (15.08.2009)
Published in Talanta (Oxford) (15.08.2009)
Get full text
Journal Article
Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines
Sánchez-Palomo, E., Alonso-Villegas, R., González Viñas, M.A.
Published in Food chemistry (15.04.2015)
Published in Food chemistry (15.04.2015)
Get full text
Journal Article
Effect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain)
Izquierdo-Cañas, P. M., González Viñas, M. A., Mena-Morales, A., Pérez Navarro, J., García-Romero, E., Marchante-Cuevas, L., Gómez-Alonso, S., Sánchez-Palomo, E.
Published in European food research & technology (01.06.2020)
Published in European food research & technology (01.06.2020)
Get full text
Journal Article
Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat “a petit grains” wines and effect of skin contact
Palomo, E. Sánchez, Pérez-Coello, M.S., Díaz-Maroto, M.C., González Viñas, M.A., Cabezudo, M.D.
Published in Food chemistry (01.03.2006)
Published in Food chemistry (01.03.2006)
Get full text
Journal Article
Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction
Gómez Gallego, M. A., Sánchez-Palomo, E., Hermosín-Gutiérrez, I., González Viñas, M. A.
Published in European food research & technology (01.04.2013)
Published in European food research & technology (01.04.2013)
Get full text
Journal Article
Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines
GOMEZ GARCIA-CARPINTERO, E, GOMEZ GALLEGO, M. A, SANCHEZ-PALOMO, E, GONZALEZ VINAS, M. A
Published in Food chemistry (15.09.2012)
Published in Food chemistry (15.09.2012)
Get full text
Journal Article
Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages
García-Carpintero, E. Gómez, Sánchez-Palomo, E., Gallego, M.A. Gómez, González-Viñas, M.A.
Published in Food research international (01.06.2011)
Published in Food research international (01.06.2011)
Get full text
Journal Article