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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.
Guerrero-Chanivet M, Valcárcel-Muñoz MJ, Guillén-Sánchez DA, Castro-Mejías R, Durán-Guerrero E, Rodríguez-Dodero C, García-Moreno MV. Guerrero-Chanivet M, et al. Among authors: rodriguez dodero c. Foods. 2022 Nov 7;11(21):3540. doi: 10.3390/foods11213540. Foods. 2022. PMID: 36360152 Free PMC article.
Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar.
Jiménez-Sánchez M, Durán-Guerrero E, Rodríguez-Dodero MC, Barroso CG, Castro R. Jiménez-Sánchez M, et al. Among authors: rodriguez dodero mc. Ultrason Sonochem. 2020 Dec;69:105244. doi: 10.1016/j.ultsonch.2020.105244. Epub 2020 Jul 1. Ultrason Sonochem. 2020. PMID: 32623345 Free article.
Use of Alternative Wood for the Ageing of Brandy de Jerez.
García-Moreno MV, Sánchez-Guillén MM, Mier MR, Delgado-González MJ, Rodríguez-Dodero MC, García-Barroso C, Guillén-Sánchez DA. García-Moreno MV, et al. Among authors: rodriguez dodero mc. Foods. 2020 Feb 26;9(3):250. doi: 10.3390/foods9030250. Foods. 2020. PMID: 32110968 Free PMC article.
15 results