Dominico Antonio Guillén Sánchez

Universidad de Cádiz

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Articles (16)

Collaborators (7)

M. Valme García-Moreno

Profesor Titular de Universidad

Universidad de Cádiz

José Manuel Igartuburu Chinchilla

Universidad de Cádiz

remedios castro mejias

Universidad de Cádiz

Carmen Rodríguez Dodero

Universidad de Cádiz

Enrique Durán Guerrero

Universidad de Cádiz

Ofélia Anjos

Instituto Politécnico de Leiria

Fidel Ortega Gavilán

Universidad de Granada

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Dominico Antonio Guillén Sánchez

Research Interests

Explore related searches

Contact this professor

Articles (16)

Collaborators (7)

M. Valme García-Moreno

José Manuel Igartuburu Chinchilla

remedios castro mejias

Carmen Rodríguez Dodero

Enrique Durán Guerrero

Ofélia Anjos

Fidel Ortega Gavilán

Make your next move.

Dominico Antonio Guillén Sánchez

Research Interests

Explore related searches

Contact this professor

Articles (16)

Chemical Characterization and Sensory Evaluation of Scottish Malt Spirit Aged in Sherry Casks<sup>®</sup>: Comparison Between Static and Dynamic Aging Systems

Influence of pH and Sulfur Dioxide in Unaged Wine Distillates on the Physicochemical and Sensory Profile of the Brandies de Jerez

Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIEL*a*b* parameters of Brandies de Jerez

Chemical and Sensory Profile of Grape Distillates Aged in <i>Quercus alba</i> Casks Previously Used for Sherry Wine or Brandy

Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez

Pattern Recognition of GC-FID Profiles of Volatile Compounds in Brandy de Jerez Using a Chemometric Approach Based on Their Instrumental Fingerprints

Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a <i>Criaderas y Solera</i> System

Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks®

Determining the impact of seasoning on the volatile chemical composition of the oak wood of different Sherry Casks® by DTD–GC–MS

Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints

Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies

FT-Raman Methodology Applied to Study the Effect of Time and Type of Seasoning in the Crafting of Sherry Casks® Used in the Aging of Brandy De Jerez

A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy

Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the <i>Criaderas y Solera</i> System

Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®

Collaborators (7)

M. Valme García-Moreno

José Manuel Igartuburu Chinchilla

remedios castro mejias

Carmen Rodríguez Dodero

Enrique Durán Guerrero

Ofélia Anjos

Fidel Ortega Gavilán

Make your next move.

Influence of the type of Sherry wine and the length of time of the seasoning on phenolic and furanic compounds and CIELab* parameters of Brandies de Jerez