PAU
SANCHO GALAN
Profesor Sustituto Interino
ANTONIO
AMORES ARROCHA
Profesor Titular de Universidad
Publicaciones en las que colabora con ANTONIO AMORES ARROCHA (30)
2023
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New types of organic wines with Pedro Ximenez variety grown in the Marco de Jerez Sherry region
BIO Web of Conferences
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Physiological, Enological and Agronomic Characterization of Pedro Ximénez Grapevine Cultivar under Organic Farming in a Warm Climate Zone
Agronomy, Vol. 13, Núm. 7
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Potencial de la variedad Tintilla de Rota cultivada en el Marco de Jerez para el asoleo y la elaboración de nuevas tipologías de vinos dulces
XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022
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The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone
Agronomy, Vol. 13, Núm. 11
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Winegrowing strategies for adapting to climate change in a warm climate zone
BIO Web of Conferences
2022
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Analysis of compounds with oenological interest in somatic variants of grapevines
Horticulturae, Vol. 8, Núm. 1
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Evaluación de la respuesta fisiológica de la variedad de vid 'Pedro Ximénez' en cultivo ecológico en una zona de clima cálido
IV Jornadas del Grupo de Viticultura: Acta de Horticultura : Comunicaciones Técnicas Sociedad Española de Ciencias Hortícolas : 26-28 de octubre 2022, Pamplona/Iruña
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Polen de abeja multifloral: Evaluación de un nuevo nutriente en la fermentación alcohólica de los vinos
ACE: Revista de enología, Núm. 189
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Preliminary Study of Enological Potential and Volatile Compounds of Tintilla de Rota Somatic Variant Grown in a Warm Climate
Horticulturae, Vol. 8, Núm. 8
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Volatile Composition and Sensory Characterisation of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
Foods, Vol. 11, Núm. 4
2021
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A comparative study on volatile compounds and sensory profile of white and red wines elaborated using bee pollen versus commercial activators
Foods, Vol. 10, Núm. 5
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Effect of grape over-ripening and its skin presence on white wine alcoholic fermentation in a warm climate zone
Foods, Vol. 10, Núm. 7
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Influence of the presence of grape skins during white wine alcoholic fermentation
Agronomy, Vol. 11, Núm. 3
2020
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Bee pollen as oenological tool to carry out red winemaking in warm climate conditions
Agronomy, Vol. 10, Núm. 5
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Bee pollen role in redwinemaking: volatile compounds and sensory characteristics of tintilla de rota warm climate redwines
Foods, Vol. 9, Núm. 8
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Identification and characterization of white grape varieties autochthonous of a warm climate region (Andalusia, Spain)
Agronomy, Vol. 10, Núm. 2
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Identification of red grapevine cultivars (Vitis vinifera l.) preserved in ancient vineyards in axarquia (andalusia, Spain)
Plants, Vol. 9, Núm. 11, pp. 1-10
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Improving the students interest and involvement in theoretical subjects using self-assessment techniques
EDULEARN20 Proceedings: 12th International Conference on Education and New Learning TechnologiesOnline Conference. 6-7 July, 2020. (IATED Academy), pp. 8020-8026
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Physicochemical and nutritional characterization of winemaking lees: A new food ingredient
Agronomy, Vol. 10, Núm. 7
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Preliminary study of somatic variants of palomino fino (Vitis vinifera L.) grown in a warm climate region (Andalusia, Spain)
Agronomy, Vol. 10, Núm. 5