Nuevas herramientas y conceptos cuantitativos para la construcción de vinos tecnológicamente mejores, más estables y con menos sulfitos.

Funded by Ministerio de Economía y Competitividad
Duration: from 01 January 2015 to 30 June 2018

Researchers

Foto de Purificación
Purificación
Fernández Zurbano
Leader
Foto de Fernando
Fernando
Ayala Zurbano
Foto de Marta María Inés
Marta María Inés
Dizy Soto
Foto de José Federico
José Federico
Echávarri Granado

Publications related to the project

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2018

  1. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation

    Frontiers in Chemistry

  2. The kinetics of oxygen and SO2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?

    Food Chemistry

  3. Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

    Food Research International

2017

  1. Caracterización de los procesos químicos asociados a la oxidación del vino

    Vanesa Carrascón Díaz

  2. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines

    Food Research International

  3. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines

    Food Quality and Preference

  4. Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition

    Journal of Agricultural and Food Chemistry

  5. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines

    Food Chemistry

2016

  1. Características sensoriales y composición no volátil de vinos tintos: avances en la exploración de la calidad

    Marivel González Hernández

  2. Wine Quality Perception: a Sensory point of view

    Wine Safety, Consumer Preference, and Human Health

  3. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage

    Food Chemistry

  4. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

    Food Chemistry

  5. Understanding quality judgements of red wines by experts: Effect of evaluation condition

    Food Quality and Preference

2015

  1. Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts

    Journal of Agricultural and Food Chemistry

  2. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2

    Journal of Agricultural and Food Chemistry