Manuel María Sánchez Guillén-rekin lankidetzan egindako argitalpenak (5)

2021

  1. Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types

    LWT, Vol. 140

2020

  1. Use of alternative wood for the ageing of brandy de Jerez

    Foods, Vol. 9, Núm. 3

2019

  1. Discriminant ability of phenolic compounds and short chain organic acids profiles in the determination of quality parameters of Brandy de Jerez

    Food Chemistry, Vol. 286, pp. 275-281

2017

  1. Study of a laboratory-scaled new method for the accelerated continuous ageing of wine spirits by applying ultrasound energy

    Ultrasonics Sonochemistry, Vol. 36, pp. 226-235

2015

  1. Caracterización de Brandis de Jerez usando el contenido en ácidos orgánicos

    XXXVI Jornadas de Viticultura y Enología de Tierra de Barros