Ernesto
Franco Luesma
Investigador en el periodo 2020-2021
![Foto de Ernesto](/img/nophoto.png)
![Foto de Instituto de Ciencias de la Vid y del Vino](/img/noimage_org.png)
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (5)
2023
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
Oeno One, Vol. 57, Núm. 2, pp. 489-503
2022
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How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards
Food Quality and Preference, Vol. 95
2021
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To fear the unknown: Covid-19 confinement, fear, and food choice
Food Quality and Preference, Vol. 92
2017
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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Food Chemistry, Vol. 230, pp. 553-562
2014
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Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels
Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 41, pp. 10015-10027