date_range Durée de 01 janvier 2015 à 30 juin 2018 (42 mois) Fini
euro 145 200,00 EUR

Sphère National.

Chercheurs

Foto de Purificación
Purificación
Fernández Zurbano
Responsable
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 liées au projet

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Article

  1. Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation 2018

    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? 2018

    Food Chemistry

  3. Chemo-sensory approach for the identification of chemical compounds driving green character in red wines 2018

    Food Research International

  4. Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines 2017

    Food Research International

  5. Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines 2017

    Food Quality and Preference

  6. Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition 2017

    Journal of Agricultural and Food Chemistry

  7. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines 2017

    Food Chemistry

  8. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage 2016

    Food Chemistry

  9. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances 2016

    Food Chemistry

  10. Understanding quality judgements of red wines by experts: Effect of evaluation condition 2016

    Food Quality and Preference

  11. 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 2015

    Journal of Agricultural and Food Chemistry

  12. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2 2015

    Journal of Agricultural and Food Chemistry

Thèses

  1. Caracterización de los procesos químicos asociados a la oxidación del vino 2017

    Carrascón Díaz, Vanesa

  2. Características sensoriales y composición no volátil de vinos tintos: avances en la exploración de la calidad 2016

    González Hernández, Marivel

Chapitre d'ouvrage

  1. Wine Quality Perception: a Sensory point of view 2016

    Wine Safety, Consumer Preference, and Human Health