A5003031405- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Plant biochemistry and biosynthesis
- Wine Industry and Tourism
- Botanical Research and Applications
- Advanced Chemical Sensor Technologies
- Agricultural and Food Production Studies
- Agriculture and Rural Development Research
- Pesticide Residue Analysis and Safety
- Microbial Metabolic Engineering and Bioproduction
- Biochemical and biochemical processes
- Essential Oils and Antimicrobial Activity
- Spectroscopy and Chemometric Analyses
- Enzyme Catalysis and Immobilization
- Postharvest Quality and Shelf Life Management
- Agricultural and Food Sciences
- Plant Physiology and Cultivation Studies
Universidad de Valladolid
2017-2024
University of Talca
2016-2020
University of Castilla-La Mancha
2010-2014
Gobierno de La Rioja
2011
Volatile compounds from a commercial aqueous oak extract application to white Verdejo grapevines at veraison have been studied. Treated grapes under two types of formulation (25% and 100%) analyzed the optimum maturation time, winemaking was then subsequently carried out. The volatile were by stir bar sorptive extraction−gas chromatograpy−mass spectrometry. results suggest that after grapevine treatments, store volatiles in form nonvolatile precursors, some are released during process,...
Oxygen is an important factor for the quality of wine aged in barrels. The development a tool to classify wood by its oxygen transmission rate (OTR) has made it possible use same batch make barrels that oxygenate twice as much others. Therefore, aim this study was evaluate phenolic composition and colour red twelve months with low (LOTR) high (HOTR). results showed evolves differently different oxygenation rates. Wines received lower had higher polymeric pigment total phenol content were...
Abstract BACKGROUND Among Chilean varieties, Carignan noir has had a major resurgence due to its rediscovered wine quality potential. For this, the aim of this study was characterize phenolic composition grapes grown in six sites from Maule Valley. RESULTS The data showed that myricetin‐3‐glc and catechin were most important flavonol flavanol, respectively. Anthocyanin correlated with biologically effective degree days, exhibiting relationship grape maturity. Flavanol hydroxycinnamic acid...
Abstract BACKGROUND Rootstocks affect vegetative and reproductive parameters of the scion. However, limited knowledge exists on effects adoption a specific rootstock grape wine phenolic composition, which contribute to certain sensory attributes such as color, body astringency wine. These compounds are mainly affected by variety, viticultural management rootstock. The aim this work was study influence eight rootstocks anthocyanin content, skin seed proanthocyanidins chromatic characteristics...
The aim of this work was to study the influence nitrogen compounds on formation volatile during alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were 1 wk before harvest harvest. Then, musts inoculated same Saccharomyces cerevisiae yeast strain fermented in winemaking conditions. Amino acids that showed highest lowest concentration must same, regardless variety...
Aroma is a remarkable factor of quality and consumer preference in wine, representing distinctive feature the product. Most aromatic compounds varietals are form glycosidic precursors, which constituted by volatile aglycone moiety linked to glucose residue an O-glycosidic bond; often another sugar (arabinose, rhamnose or apiose). The use soluble β-glycosidases for aroma liberation implies addition precipitating agent remove it from product precludes its reuse after one batch. An attractive...
During the aging of red wine in oak wood barrels, or alternative systems, interactions between compounds released from wood, wine, and oxygen can take place. The main objective present work was to study oxygen–ellagitannin by monitoring their levels three model all containing same amounts French chips differing only content: total absence, chips, air-saturated (model systems F, OW, OS, respectively). This has highlighted influence ellagitannins' evolution relevance trapped into reporting for...
Abstract Background Scion physiology and grape quality are impacted by rootstock choice. There is little available information about the effects of on wine volatile composition, particularly when comparing grafted with own‐rooted grapevines. This field trial was aimed at studying influence choice composition Merlot wines. Results Wines made from grapes harvested grapevines had lowest content ( E )‐3‐hexenol, diethyl succinate total ethyl esters highest 1‐pentanol, 1‐hexanol, Z malate...
The oxygen that a wine receives during the winemaking process defines its properties. aim of this work was to evaluate consumption capacity wines and influence on modification their composition. This preliminary evaluated changes after 3 months in chemical composition twenty-seven Spanish commercial red, white rosé air saturation oxidation at 35 °C for 7 days. All studied were high consumers, while showed greater variability according Wines consumed lot did so quickly or slowly, little...