María del Álamo Sanza

Universidad de Valladolid — Spain

Agricultural and Biological Sciences · Life Sciences

31h-index2.7kcitations168works0.92yr avg
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Research Topics

Fermentation and Sensory Analysis(99), Horticultural and Viticultural Research(83), Phytochemicals and Antioxidant Activities(23), Wine Industry and Tourism(17), Advanced Chemical Sensor Technologies(16)

Publications168 total

Impacto del sparging con N<sub>2</sub> en las características químicas y sensoriales de los vinos Verdejo y Sauvignon blanc
IVES Technical Reviews vine and wine·2025Open Access
Role of ellagitannins and OTR of the Quercus petraea (Matt.) Liebl barrel staves for beverages aging
Food Chemistry X·2025Open Access
Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
Foods·2025Open Access
Impact of the Wood Species Used on the Chemical Composition, Color and Sensory Characteristics of Wine
Foods·2025Open Access
Micro-oxygenation of wines produced using toasted vine-shoots (SEGs)
IVES Technical Reviews vine and wine·2025Open Access
Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging
ACS Food Science & Technology·2024· 2 cited
Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation
Biomolecules·2024Open Access
Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots
Journal of the Science of Food and Agriculture·2024· 1 citedOpen Access
Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation
Food Chemistry·2024· 5 cited
New System for Simultaneous Measurement of Oxygen Consumption and Changes in Wine Color
Molecules·2023· 1 citedOpen Access
Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact
Beverages·2023· 6 citedOpen Access
Kinetics of oxygen consumption, a key factor in the changes of young wines composition
LWT·2023· 12 citedOpen Access
Characterization and Control of Oxygen Uptake in the Blanketing and Purging of Tanks with Inert Gases in the Winery
Beverages·2023· 2 citedOpen Access
Influence of Oxygen Management on Color and Phenolics of Red Wines
Molecules·2023· 8 citedOpen Access
Quality control of natural cork stoppers by image analysis and oxygen transmission rate
Holzforschung·2022· 1 cited
Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation
Foods·2022· 1 citedOpen Access
Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review
Applied Sciences·2022· 26 citedOpen Access
Red firing clays for the manufacture of vessels for wine fermentation and maturation by means of technological processes
Open Ceramics·2022· 4 citedOpen Access
Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour
LWT·2022· 20 citedOpen Access
Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics
Food Research International·2021· 6 citedOpen Access
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Frequent Co-authors

Ignacio Nevares(38), Ana M. Martínez‐Gil(12), Rosario Sánchez‐Gómez(7), Luis Miguel Cárcel Cárcel(5), Laura Gallego(5), Brígida Fernández de Simón(4), Estrella Cadahía(4), J.L. Bernal(4), Constantin Apetrei(3), Marı́a Luz Rodrı́guez-Méndez(3), J.A. de Saja(3), Marı́a J. Nozal(3), Raúl Crespo(3), Víctor Martínez-Martínez(3), Irina Mirela Apetrei(2), Teresa Manso(2), Ángel R. Mantecón(2), Laura Toribio(2), M. Carmen Martín(2), Sagrario García Merino(2)