Química
Departamento
Vicente
Ferreira González
Publicaciones en las que colabora con Vicente Ferreira González (91)
2023
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Sensory dimensions derived from competitive and creative perceptual interactions between fruity ethyl esters and woody odorants in wine-like models
Oeno One, Vol. 57, Núm. 2, pp. 489-503
2021
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A new classification of perceptual interactions between odorants to interpret complex aroma systems. Application to model wine aroma
Foods, Vol. 10, Núm. 7
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Access to wine experts' long-term memory to decipher an ill-defined sensory concept: The case of green red wine
Oeno One, Vol. 55, Núm. 1, pp. 69-79
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An assessment of voltammetry on disposable screen printed electrodes to predict wine chemical composition and oxygen consumption rates
Food Chemistry, Vol. 365
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Impact of two yeast strains on tempranillo red wine aroma profiles throughout accelerated ageing
Oeno One, Vol. 55, Núm. 4, pp. 181-195
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Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine
Food chemistry, Vol. 361, pp. 130081
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Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 50, pp. 15290-15300
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Sensory relevance of strecker aldehydes inwines. preliminary studies of its removal with different type of resins
Foods, Vol. 10, Núm. 8
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Wine aroma vectors and sensory attributes
Managing Wine Quality: Volume One: Viticulture and Wine Quality (Elsevier), pp. 3-39
2020
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Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements
Food Research International, Vol. 131
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Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines
LWT, Vol. 118
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Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration
Food Chemistry, Vol. 307
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Sensory variability associated with anthocyanic and tannic fractions isolated from red wines
Food Research International, Vol. 136
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Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes
Food Chemistry, Vol. 331
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Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes
Food Chemistry, Vol. 320
2019
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Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines
Oeno One, Vol. 53, Núm. 4, pp. 695-707
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Modelling wine astringency from its chemical composition using machine learning algorithms
OENO ONE: Journal international des sciences de la vigne et du vin = International journal of vine and wine sciences, Vol. 53, Núm. 3, pp. 498-510
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Modelling wine astringency from its chemical composition using machine learning algorithms
Oeno One, Vol. 53, Núm. 3, pp. 499-509
2018
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Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
Food Microbiology, Vol. 70, pp. 214-223
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Chemo-sensory approach for the identification of chemical compounds driving green character in red wines
Food Research International, Vol. 109, pp. 138-148