A5019659152- Fermentation and Sensory Analysis
- Advanced Chemical Sensor Technologies
- Analytical Chemistry and Chromatography
- Analytical Chemistry and Sensors
- Electrochemical sensors and biosensors
- Horticultural and Viticultural Research
- Wine Industry and Tourism
- Electrochemical Analysis and Applications
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Fungal and yeast genetics research
- Chemical Synthesis and Analysis
- Probiotics and Fermented Foods
- Biotin and Related Studies
- Esophageal Cancer Research and Treatment
- Archaeological and Historical Studies
- Microbial Inactivation Methods
- Click Chemistry and Applications
- Mediterranean and Iberian flora and fauna
- Food Quality and Safety Studies
- Biochemical and biochemical processes
- Biosensors and Analytical Detection
- Neuropeptides and Animal Physiology
- Sulfur Compounds in Biology
- Ionic liquids properties and applications
Instituto de Ciencias de la Vid y del Vino
2002-2020
Institute of Agrifood Research and Technology
2013-2020
Universitat de Barcelona
1998
University of Córdoba
1984-1985
A multiparametric system able to classify red and white wines according the grape varieties for analysing some specific parameters is presented. The system, known as hybrid electronic tongue, consists of an array electrochemical microsensors a colorimetric optofluidic system. sensors composed six ISFETs based sensors, conductivity sensor, redox potential sensor two amperometric electrodes, Au microelectrode sensing oxygen demand. entirely fabricated in polymer technology comprises hollow...
This work presents a multiparametric system capable of characterizing and classifying white wines according to the grape variety geographical origin. Besides, it quantifies specific parameters interest for quality control in wine. The system, known as hybrid electronic tongue, consists an array electrochemical microsensors—six ISFET based sensors, conductivity sensor, redox potential sensor two amperometric electrodes, gold microelectrode sensing oxygen demand—and miniaturized optofluidic...
<h3>Introduction</h3> Oesophageal cancer (OC) is one of the most common cancers worldwide and about 50% all new cases occurred in China. Population-based screening has been conducted high-risk areas China since 1970s, however, a few factors have limited integration results from previous studies sharing existing resources, such as difference methods protocols, inconsistencies questionnaires for risk investigation, lack standards sample collection incomplete follow-up information. <h3>Methods...
The effects of high-pressure treatment on the colour (objective measurement) and sensory characteristics white grape juice were studied during storage at 4 °C for 60 days. Grape was subjected to three different treatments: 400 or 500 MPa 2 u °C, 40 10 min. Untreated used as control. Colour parameters (CIE L * a b *), hue angle (tan m 1 */ chroma {( + ) 1/2 }, luminosity Q *{(10 log( *) 100} saturation S *( C measured. Juices evaluated sweetness, acidity, off-flavour aroma. High-pressure...
Cava is a quality sparkling wine produced in Spain. As product with designation of origin, has to meet certain requirements throughout its production process; therefore, the analysis several parameters great interest. In this work, portable electronic tongue for described. The system comprised compact and low-power-consumption equipment an array microsensors formed by six ion-selective field effect transistors sensitive pH, Na+, K+, Ca2+, Cl−, CO32−, one conductivity sensor, redox potential...
The legislation of food industry is becoming increasingly strict with regard to the quality products. Therefore, market demanding for automatic systems analysis that allow fast and accurate monitoring evolution parameters in agrofood products or permit obtaining information optimize production processes. In this context, sensors more specifically microsensors play an important role since they reproducible measurement a large number good reliability can be implemented portable systems. This...
Spanish sparkling wine or cava (Certified Brand of Origin) elaborated following the "champenoise" method undergoes a second fermentation in closed bottles base wine, followed by aging wines with lees at least 9 months. Both processes are considered as important factors contributing to quality cava. During fermentation, yeasts subjected pressure which response yeast cells have not been still clearly elucidated. The objective this study is identify proteins that may participate pressure....
Abstract During the malolactic fermentation of red wines, l -malic acid is mainly converted to -lactic acid. Both acids should be precisely measured during entire process guarantee quality final wine, thus making real-time monitoring approaches great importance in winemaking industry. Traditional analytical methods based on laboratory procedures are currently applied and cannot deployed on-site. In this work, we report design development a bi-parametric compact flow system integrating two...
In this work an hybrid electronic tongue for the analysis of wine is presented. Its main novelty joint use different kind sensors- potentiometric ISFETs, thin film metal microelectrodes as amperometric and conductivity sensors optofluidic system- thus allowing unprecedented measurement information a specific sample. Moreover, completed with data processing tools like Principal Component Analysis (PCA) Partial Least Square (PLS) Soft Independent Modeling Class Analogy (SIMCA). The so-called...
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to Gene Ontology terms (GO terms) and related proteins expressed yeast cells during second fermentation sparkling wines. This work provides a comprehensive study most relevant in Saccharomyces cerevisiae P29, wine strain, under two conditions (without with endogenous CO2 overpressure) middle end fermentation. Consequently, proteomic OFFGEL...
The impact of climate change in the viticulture is affecting quality grapes and their wines. As consequence, climatic variations are producing a mismatch between technological phenolic maturity microbiota's ecology, biodiversity metabolism vineyard, grape, must wine. However, there natural resources that can help to mitigate effects global warming. It has been noticed from female plants wild vines (Vitis vinifera subsp. sylvestris) have very appropriate characteristics face up this problem:...
first_page settings Order Article Reprints Font Type: Arial Georgia Verdana Size: Aa Line Spacing: Column Width: Background: Open AccessAbstract Miniaturized Flow-System Integrating Enzymatic Electrochemical Biosensors for Monitoring the Malolactic Fermentation of Red Wines † by Pablo Giménez-Gómez 1,*, Manuel Gutiérrez-Capitán 1, Fina Capdevila 2, Anna Puig-Pujol Cesar Fernández-Sánchez 1 and Cecilia Jimenez-Jorquera 1,* Instituto de Microelectrónica Barcelona (IMB-CNM, CSIC), Campus...
Abstract A study on the electrochemical reduction of m‐nitrophenol a mercury electrode in buffered aqueous solutions, has been carried out, focusing zone potentials corresponding to rising portion wave (i/i L <0.05), whose kinetic parameters allow us suggest mechanism for each pH‐ranges 0–1, 1–8.4, 8.4–10.6 and 10.6–13.5.
Entre les caracteristiques que defineixen un vi de qualitat, el color i mes concretament la composicio fenolica constitueixen un factor determinant a tenir en compte moment de qualificar vi. Els compostos fenolics confereixen al una especificitat que esta relacionada no tan sols amb seves caracteristiques cromatiques, sino tambe seves caracteristiques organoleptiques i quimica. A l'INCAVI col·laboracio amb diferents consells reguladors denominacions d'origen (DO) catalanes,...