M. Valme García-Moreno

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Universidad de Cádiz

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Articles (20)

Collaborators (6)

Peter Winterhalter

Technische Universität Braunschweig

Carmen Rodríguez Dodero

Universidad de Cádiz

Dominico Antonio Guillén Sánchez

Universidad de Cádiz

Fabian Weber

University of Bonn

Ofélia Anjos

Instituto Politécnico de Leiria

Fidel Ortega Gavilán

Universidad de Granada

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M. Valme García-Moreno

Research Interests

Explore related searches

Contact this professor

Articles (20)

Collaborators (6)

Peter Winterhalter

Carmen Rodríguez Dodero

Dominico Antonio Guillén Sánchez

Fabian Weber

Ofélia Anjos

Fidel Ortega Gavilán

Make your next move.

M. Valme García-Moreno

Research Interests

Explore related searches

Contact this professor

Articles (20)

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

Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile 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 Theoretical Approximation of the Accelerating Effects of Ultrasound about the Extraction of Phenolic Compounds from Wood by Wine Spirits

Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in Criaderas y Solera System

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

HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography

Aroma of Sherry Products: A Review

Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential

Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use

Colour evolution kinetics study of spirits in their ageing process in wood casks

Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines

Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine

Use of Alternative Wood for the Ageing of Brandy de Jerez

Collaborators (6)

Peter Winterhalter

Carmen Rodríguez Dodero

Dominico Antonio Guillén Sánchez

Fabian Weber

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