Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

Autor: P.J. Martín-Álvarez, M.V. Moreno-Arribas, Carolina Muñoz-González, Etienne Sémon, María Ángeles Pozo-Bayón, Gilles Feron, Elisabeth Guichard

Publikováno v: Australian Journal of Grape and Wine Research. 21:367-375

This work was funded by the Ministerio de Economia y Competitividad (AGL2012-04172-C02-01), and Consolider Ingenio 2010 (Fun-C-Food, CSD2007-063, Projects). Dr Carolina Munoz-Gonzalez thanks Consejo Superior de Investigaciones Cientificas for its res

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8a2962450e03c9fb6d8b70c955be9a2a
https://doi.org/10.1111/ajgw.12155

Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines

Autor: Inmaculada Andújar-Ortiz, M.V. Moreno-Arribas, P.J. Martín-Álvarez, Carolina Chaya, Mª Ángeles Pozo-Bayón

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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International Journal of Food Properties, ISSN 1094-2912, 2014, Vol. 17, No. 5
Archivo Digital UPM

The effect of the addition of a commercial enriched glutathione inactive dry yeast oenological preparation in the volatile and sensory properties of industrially manufactured rosé Grenache wines was evaluated during their shelf-life. In addition, tr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e2b1ab84542b263e11e99c8a6dff268
https://doi.org/10.1080/10942912.2012.685682

Degradation of biogenic amines by vineyard ecosystem fungi. Potential use in winemaking

Autor: Gerald F. Bills, Begoña Bartolomé, P.J. Martín-Álvarez, Carolina Cueva, M.V. Moreno-Arribas, E. González-Rompinelli, Almudena García-Ruiz, M. F. Vicente, Oscar Salazar

Publikováno v: Journal of Applied Microbiology. 112:672-682

Aims: To evaluate the ability of grapevine ecosystem fungi to degrade histamine, tyramine and putrescine in synthetic medium and in wines. Methods and Results: Grapevine and vineyard soil fungi were isolated from four locations of Spain and were subs

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2734e1a8ac7d5b1f437a530367ca2f57
https://doi.org/10.1111/j.1365-2672.2012.05243.x

Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

Autor: M.V. Moreno-Arribas, Encarnación Pueyo, Inmaculada Andújar-Ortiz, P.J. Martín-Álvarez, Mª Ángeles Pozo-Bayón

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
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El pdf del artículo es la versión post-print.
The impact of using Trepat and Monastrell red grape varieties during the manufacture of rosé sparkling Cava wines on the nitrogen and volatile composition compared to a white Cava manufactured wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21fd473575252bdb72b11d75d9c8074f
https://doi.org/10.1016/j.lwt.2010.05.023

Analytical performance of three commonly used extraction methods for the gas chromatography–mass spectrometry analysis of wine volatile compounds

Autor: María Ángeles Pozo-Bayón, M.V. Moreno-Arribas, P.J. Martín-Álvarez, Inmaculada Andújar-Ortiz

Publikováno v: Journal of Chromatography A. 1216:7351-7357

The analytical performance of three extraction procedures based on cold liquid-liquid extraction using dicloromethane (LLE), solid phase extraction (SPE) using a styrene-divinylbenzene copolymer and headspace solid phase microextraction (SPME) using

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee0d8cc33fc346d8b9251deaedb2f80d
https://doi.org/10.1016/j.chroma.2009.08.055