Ana María Martínez-Gil

Profesor contratado doctor

Universidad de Valladolid

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Ana María Martínez-Gil is a Profesor contratado doctor at Ediciones Universidad de Valladolid in Spain. Her research primarily focuses on the chemical and sensory characteristics of wine, with recent articles exploring nitrogen sparging, wood species effects, and micro-oxygenation. She has contributed significantly to the understanding of oxygen management in winemaking and its influence on color and phenolic compounds in wine. Her work also includes the investigation of alternative woods and rootstock impacts on volatile composition in wines.

Articles (10)

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2020

Collaborators (4)

Cristina Cebrián Tarancón

University of Castilla-La Mancha

SPAIN

View details

Miriam González Lázaro

Profesora Ayudante Doctora

University of La Rioja

SPAIN

View details

Rosario Sánchez-Gómez

Profesora Contratada Doctora Interina

Universidad de Castilla-La Mancha - Campus de Albacete

SPAIN

View details

Maria del Alamo-Sanza

Universidad de Valladolid

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Ana María Martínez-Gil

Research Interests

Explore related searches

Contact this professor

About

Articles (10)

Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots

Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines

Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine

Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation

Influence of Oxygen Management on Color and Phenolics of Red Wines

New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color

Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour

Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

Effect of rootstocks on volatile composition of Merlot wines

Collaborators (4)

Cristina Cebrián Tarancón

Miriam González Lázaro

Rosario Sánchez-Gómez

Maria del Alamo-Sanza

Make your next move.