Definición molecular de la potenciabilidad del envejecimiento del vino mediante el control de precursores aromáticos, molecastringentes , estado redox y procedos de evolución.

Duration: from 01 January 2011 to 31 December 2014

Researchers

Foto de Purificación
Purificación
Fernández Zurbano
Leader
Foto de José Miguel
José Miguel
Avizcuri Inac
Foto de Fernando
Fernando
Ayala Zurbano
Foto de Marta María Inés
Marta María Inés
Dizy Soto
Foto de José Federico
José Federico
Echávarri Granado
Foto de Ana
Ana
Gonzalo Diago
Foto de María Pilar
María Pilar
Sáenz Navajas

Publications related to the project

Show by type

2015

  1. Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality

    LWT - Food Science and Technology

2014

  1. Estudio químico-sensorial de la composición no volátil de los vinos. Influencia de técnicas de aclareo en el perfil fenólico y organoléptico de los vinos

    Ana Gonzalo Diago

  2. Avances en el conocimiento de la percepción sensorial de vinos tintos y su relación con la composición química no volátil. Evolución químico-sensorial en la etapa de embotellado

    José Miguel Avizcuri Inac

  3. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines

    Wine: Phenolic Composition, Classification and Health Benefits

  4. Sensory changes during bottle storage of spanish red wines under different initial oxygen doses

    Food Research International

  5. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels

    Journal of Agricultural and Food Chemistry

  6. Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry

    Analytica Chimica Acta

2013

  1. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase

    LWT - Food Science and Technology

2012

  1. Contribution of Nonvolatile Composition to Wine Flavor

    Food Reviews International

  2. Insights on the chemical basis of the astringency of Spanish red wines

    Food Chemistry

  3. Orthonasal aroma characteristics of spanish red wines from different price categories and their relationship to expert quality judgements

    Australian Journal of Grape and Wine Research

  4. Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes

    Australian Journal of Grape and Wine Research