Ignacio Nevares

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

Brígida Fernández de Simón, Estrella Cadahía, Ignacio Nevares · Analytica Chimica Acta · 2009 · 112 citations

Agriculture, Enology, Food Science +16

Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods

Constantin Apetrei, Irina Mirela Apetrei, Ignacio Nevares et al. · Electrochimica Acta · 2006 · 83 citations

Agriculture, Chemistry, Food Science +17

Recent Advances in the Evaluation of the Oxygen Transfer Rate in Oak Barrels

María del Álamo Sanza, Ignacio Nevares · Journal of Agricultural and Food Chemistry · 2014 · 75 citations

Agriculture, Enology, Viticulture +13

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

Irina Mirela Apetrei, Marı́a Luz Rodrı́guez-Méndez, Constantin Apetrei et al. · Food Research International · 2011 · 73 citations · Full text

Agriculture, Enology, Viticulture +17

Application of an electronic tongue to study the effect of the use of pieces of wood and micro-oxygenation in the aging of red wine

M. Gay, Constantin Apetrei, Ignacio Nevares et al. · Electrochimica Acta · 2010 · 70 citations · Full text

Agriculture, Enology, Food Science +14