date_range Duración do 01 de xaneiro de 2011 ao 31 de decembro de 2014 (48 meses)
euro 102.850,00 EUR

De ámbito Nacional.

Investigadores/as

Foto de Purificación
Purificación
Fernández Zurbano
Responsable
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

Publicacións relacionadas co proxecto (12)

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Artigo

  1. Sensory-active compounds influencing wine experts' and consumers' perception of red wine intrinsic quality 2015

    LWT - Food Science and Technology

  2. Sensory changes during bottle storage of spanish red wines under different initial oxygen doses 2014

    Food Research International

  3. Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels 2014

    Journal of Agricultural and Food Chemistry

  4. 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 2014

    Analytica Chimica Acta

  5. Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase 2013

    LWT - Food Science and Technology

  6. Contribution of Nonvolatile Composition to Wine Flavor 2012

    Food Reviews International

  7. Insights on the chemical basis of the astringency of Spanish red wines 2012

    Food Chemistry

  8. Orthonasal aroma characteristics of spanish red wines from different price categories and their relationship to expert quality judgements 2012

    Australian Journal of Grape and Wine Research

  9. Consumer rejection threshold of ethyl phenylacetate and phenylacetic acid, compounds responsible for the sweet-like off odour in wines made from sour rotten grapes 2012

    Australian Journal of Grape and Wine Research

Tese

  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 2014

    Gonzalo Diago, Ana

  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 2014

    Avizcuri Inac, José Miguel

Capítulo de libro

  1. Quality mapping: An exploratory approach for evaluating the chemicals driving in-mouth quality in red wines 2014

    Wine: Phenolic Composition, Classification and Health Benefits