Instituto de la Vid y el Vino de CLM

Ikerketa zentroa

Foto de Instituto de la Vid y el Vino de CLM

Foto de Francesca

Francesca
Fort Marsal

Francesca Fort Marsal-rekin lankidetzan egindako argitalpenak (5)

2022

Comparative study of volatile substances and ellagitannins released into wine by Quercus pyrenaica, Quercus petraea and Quercus alba barrels
Oeno One, Vol. 56, Núm. 3, pp. 233-245

2020

Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition
Oeno One, Vol. 54, Núm. 3, pp. 497-511

2019

Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition
BIO Web of Conferences

2016

Influence of the botanical origin, toast level and ellagitannin content on the oxygen consumption by oak chips in a model wine solution
Wine and viticulture journal, Núm. 4, pp. 39
Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content
Food Chemistry, Vol. 199, pp. 822-827