Comparative study on the use of seasoned or unseasoned casks made of wood from different origins for the ageing of Sherry vinegar von González‐García, Juan Alberto, Cereceda, Marta, Durán‐Guerrero, Enrique, Rodríguez‐Dodero, M Carmen, Castro, Remedios

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Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy von Butrón-Benítez, Daniel, Valcárcel-Muñoz, Manuel J, García-Moreno, M Valme, Rodríguez-Dodero, M Carmen, Guillén-Sánchez, Dominico A

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Use of Alternative Wood for the Ageing of Brandy de Jerez von García-Moreno, M Valme, Sánchez-Guillén, Manuel M, Mier, María Ruiz de, Delgado-González, Manuel J, Rodríguez-Dodero, M Carmen, García-Barroso, Carmelo, Guillén-Sánchez, Dominico A

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Comparative Evaluation of Brandy de Jerez Aged in American Oak Barrels with Different Times of Use von Valcárcel-Muñoz, Manuel J, Guerrero-Chanivet, María, García-Moreno, M Valme, Rodríguez-Dodero, M Carmen, Guillén-Sánchez, Dominico A

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Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method von Schwarz, Mónica, Rodríguez-Dodero, M Carmen, Jurado, M Soledad, Puertas, Belén, G Barroso, Carmelo, Guillén, Dominico A

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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels von Bruna-Maynou, Fernanda J., Castro, Remedios, Rodríguez-Dodero, M. Carmen, G. Barroso, Carmelo, Durán-Guerrero, Enrique

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Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines von Ruiz-Bejarano, M Jesús, Durán-Guerrero, Enrique, Castro, Remedios, Barroso, Carmelo G, Rodríguez-Dodero, M Carmen

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Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar von Jiménez-Sánchez, María, Durán-Guerrero, Enrique, Rodríguez-Dodero, M. Carmen, Barroso, Carmelo G., Castro, Remedios

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Optimizing the Process of Making Sweet Wines To Minimize the Content of Ochratoxin A von Ruíz Bejarano, M. Jesús, Rodríguez Dodero, M. Carmen, Barroso, Carmelo García

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Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits von Cejudo Bastante, María Jesús, Durán Guerrero, Enrique, Castro Mejías, Remedios, Natera Marín, Ramón, Rodríguez Dodero, M. Carmen, Barroso, Carmelo García

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Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar von Cejudo-Bastante, María Jesús, Dodero, M Carmen Rodríguez, Guerrero, Enrique Durán, Mejías, Remedios Castro, Marín, Ramón Natera, Barroso, Carmelo García

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Applying kinetic models to the study of the influence of wood contact surface area/volume ratio on the ageing of Brandy de Jerez von Trillo-Ollero, Rocío, Trillo-Gutiérrez, Luis M., García-Moreno, M. Valme, Rodríguez-Dodero, M. Carmen, Guillén-Sánchez, Dominico A.

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Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits von Cejudo-Bastante, María Jesús, Durán, Enrique, Castro, Remedios, Rodríguez-Dodero, M. Carmen, Natera, Ramón, García-Barroso, Carmelo

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The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine von Jiménez-Sánchez, María, Castro, Remedios, Rodríguez-Dodero, M. Carmen, Durán-Guerrero, Enrique

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Novel vinegar-derived product enriched with dietary fiber: effect on polyphenolic profile, volatile composition and sensory analysis von Marrufo-Curtido, Almudena, Cejudo-Bastante, María Jesús, Rodríguez-Dodero, M. Carmen, Natera-Marín, Ramón, Castro-Mejías, Remedios, García-Barroso, Carmelo, Durán-Guerrero, Enrique

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Influence of the type of Sherry wine and the seasoning length of time on the organic acids, volatile compounds, and sensory profile of Brandy de Jerez von Guerrero-Chanivet, María, Valcárcel-Muñoz, Manuel J., García-Moreno, M. Valme, Rodríguez-Dodero, M. Carmen, Guillén-Sánchez, Dominico A.

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Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks von Valcárcel-Muñoz, Manuel J., Butrón-Benítez, Daniel, Guerrero-Chanivet, María, García-Moreno, M. Valme, Rodríguez-Dodero, M. Carmen, Guillén-Sánchez, Dominico A.

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Chemical content and sensory changes of Oloroso Sherry wine when aged with four different wood types von García-Moreno, M. Valme, Sánchez-Guillén, Manuel M., Delgado-González, Manuel J., Durán-Guerrero, Enrique, Rodríguez-Dodero, M. Carmen, García-Barroso, Carmelo, Guillén-Sánchez, Dominico A.

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Effect of the alcoholic strength of unaged wine distillates on the final composition of Brandy de Jerez aged in Sherry Casks von Daniel Butron, Manuel J. Valcárcel-Muñoz, M. Valme García-Moreno, M. Carmen Rodríguez-Dodero, Dominico A. Guillén-Sánchez

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Sugar Contents of Brandy de Jerez during Its Aging von MARTINEZ MONTERO, Cristina, RODRIGUEZ DODERO, M. Del, GUILLEN SANCHEZ, Dominico Antonio, GARCIA BARROSO, Carmelo

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