Oxígeno en el vino
- María del Alamo-Sana e Ignacio Nevares, Oxygen Transfer Rate in Oak Barrels. Annual evaluation for dynamic oxygen intake and entry, Practical Winery & Vineyard, Wines &Vines, (2015) December.Oxygen Transfer Rate in Oak Barrels Annual evaluation for dynamic oxygen intake and entry by Maria Del Alamo-Sanza and Ignacio Nevares
Read more at: http://www.winesandvines.com/template.cfm?section=features&content=161508&ftitle=Oxygen%20Transfer%20Rate%20in%20Oak%20Barrels
Copyright © Wines & VinesOxygen Transfer Rate in Oak Barrels Annual evaluation for dynamic oxygen intake and entry by Maria Del Alamo-Sanza and Ignacio Nevares
Read more at: http://www.winesandvines.com/template.cfm?section=features&content=161508&ftitle=Oxygen%20Transfer%20Rate%20in%20Oak%20Barrels
Copyright © Wines & VinesOxygen Transfer Rate in Oak Barrels Annual evaluation for dynamic oxygen intake and entry by Maria Del Alamo-Sanza and Ignacio Nevares
Read more at: http://www.winesandvines.com/template.cfm?section=features&content=161508&ftitle=Oxygen%20Transfer%20Rate%20in%20Oak%20Barrels
Copyright © Wines & Vines - Juan F. Calderón, María del Alamo-Sanza, Ignacio Nevares, Felipe Laurie The influence of selected winemaking equipment and operations on the concentration of dissolved oxygen in wines, (2014), 41 (2) pp 273-280.
- W.J. du Toit*, J. Marais, I.S. Pretorius y M. du Toit, Oxygen in Must and Wine: A review, South African Journal of Enology and Viticulture (SAJEV), (2006), 27 (1) pp 76-94. Resumen
- Berger, Dan. Does wine need oxygen to age?, Wines&Vines (2006) junio
- Allen Hart and Andrew Kleinig. The Role of Oxygen in the Aging of Bottled Wine
- Jamie Goode, Oxygen&Wine, Wines&Vines (2009) agosto.
- R. Jung, M. Freund, C. Schüssler and J. Seckler, Impact of oxygen level in wine at bottling, Practical Winery&Vineyard (2009) septembe/october
- Mark Kelly and David Wollan, Micro-oxygenation of Wine in Barrels, The Australian & New Zealand Grapegrower & Winemaker. 2003 Annual Technical Issue No.447, p.45.
- Jones, P. R., Kwiatkowski, M. J., Skouroumounis, G. K., Francis, I. L., Lattey, K. A., Waters, E. J., Pretorius, I. S., & Høj, P. B. (2004). Exposure of red wine to oxygen post-fermentation - If you can't avoid it, why not control it? Australian & New Zealand Wine Industry Journal, 19 (3), 17-20, 22-24.
- Roberto Zironi, Piergiorgio Comuzzo, Lata Tat y Sergiu Scobioala del
"Dipartimento di Scienze degli Alimenti" de la Università degli Studi di
Udine en Italia Oxígeno y vino. www.infowine.com en el 2009, Nº 10/2.