PROYECTOS I+D
Projet AGL2014-59840-C2-2-R REDOXPROOFWINE
Nuevas herramientas y conceptos cuantitativos para la construcción de vinos tecnológicamente mejores, más estables y con menos sulfitos.
date_range
Durée de 01 janvier 2015 à 30 juin 2018
(42 mois)
Fini
euro
145 200,00 EUR
Sphère National.
Chercheurs
Publications liées au projet
Montrer par typologie2018
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Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation
Frontiers in Chemistry
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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
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Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
Food Research International
2017
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Caracterización de los procesos químicos asociados a la oxidación del vino
Carrascón Díaz, Vanesa
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Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines
Food Research International
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Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
Food Quality and Preference
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Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition
Journal of Agricultural and Food Chemistry
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Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
Food Chemistry
2016
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Características sensoriales y composición no volátil de vinos tintos: avances en la exploración de la calidad
González Hernández, Marivel
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Wine Quality Perception: a Sensory point of view
Wine Safety, Consumer Preference, and Human Health
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Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage
Food Chemistry
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Sensory interactions between six common aroma vectors explain four main red wine aroma nuances
Food Chemistry
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Understanding quality judgements of red wines by experts: Effect of evaluation condition
Food Quality and Preference
2015
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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
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Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2
Journal of Agricultural and Food Chemistry