Artículos Técnicos

Aquí recogemos una serie de artículos técnicos que tienen copyright y que se pueden encontrar en la red. Están clasificados por temáticas. Para verlos solo tienes que seguir el link. La mayoría están en inglés técnico que es fácil de entender. Esperamos que sean de vuestro interés.

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 & Vines
  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 & Vines
  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 & 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.