PROYECTOS I+D
Proyecto AGL2010-22355-C02-02 MICINN 10
Definición molecular de la potenciabilidad del envejecimiento del vino mediante el control de precursores aromáticos, molecastringentes , estado redox y procedos de evolución.
date_range
Duración del 01 de enero de 2011 al 31 de diciembre de 2014
(48 meses)
Finalizó
euro
102.850,00 EUR
De ámbito Nacional.
Investigadores/as
Publicaciones relacionadas con el proyecto (12)
Mostrar por tipología2015
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Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality
LWT - Food Science and Technology
2014
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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
Gonzalo Diago, Ana
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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
Avizcuri Inac, José Miguel
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Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines
Wine: Phenolic Composition, Classification and Health Benefits
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Sensory changes during bottle storage of spanish red wines under different initial oxygen doses
Food Research International
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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
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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
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Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase
LWT - Food Science and Technology
2012
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Contribution of Nonvolatile Composition to Wine Flavor
Food Reviews International
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Insights on the chemical basis of the astringency of Spanish red wines
Food Chemistry
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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
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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