Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing.

Autor: Martínez-García R; Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain. Electronic address: q72magar@uco.es., Mauricio JC; Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain., García-Martínez T; Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain., Peinado RA; Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain., Moreno J; Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain. Electronic address: qe1movij@uco.es.

Publikováno v: Food chemistry [Food Chem] 2021 Apr 11; Vol. 357, pp. 129784. Date of Electronic Publication: 2021 Apr 11.

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.

Autor: Martínez-García R; Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain., Moreno J; Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain. Electronic address: qe1movij@uco.es., Bellincontro A; DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy., Centioni L; DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy., Puig-Pujol A; Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain., Peinado RA; Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain. Electronic address: qe1peamr@uco.es., Mauricio JC; Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain., García-Martínez T; Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain.

Publikováno v: Food chemistry [Food Chem] 2021 Jan 01; Vol. 334, pp. 127574. Date of Electronic Publication: 2020 Jul 18.

Evaluation of Aroma Compounds in the Process of Wine Ageing with Oak Chips.

Autor: Dumitriu Gabur GD; Department of Environmental Engineering and Management, Gheorghe Asachi Technical University of Iasi, 700050 Iasi, Romania., Teodosiu C; Department of Environmental Engineering and Management, Gheorghe Asachi Technical University of Iasi, 700050 Iasi, Romania., Gabur I; Department of Plant Science, Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary Medicine of Iasi, 700490 Iasi, Romania., Cotea VV; Department of Viticulture and Oenology, Ion Ionescu de la Brad University of Agricultural Sciences and Veterinary Medicine of Iasi, 700490 Iasi, Romania., Peinado RA; Agrifood Campus of International Excellence ceiA3, Department of Agricultural Chemistry, University of Córdoba, 14014 Córdoba, Spain., López de Lerma N; Agrifood Campus of International Excellence ceiA3, Department of Agricultural Chemistry, University of Córdoba, 14014 Córdoba, Spain.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2019 Dec 10; Vol. 8 (12). Date of Electronic Publication: 2019 Dec 10.

Study of the potential use of mesoporous nanomaterials as fining agent to prevent protein haze in white wines and its impact in major volatile aroma compounds and polyols.

Autor: Dumitriu GD; Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine 'Ion Ionescu de la Brad' Iasi, Romania., López de Lerma N; Agricultural Chemistry Department. Building Marie Curie. Campus of Rabanales. Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain. Electronic address: b92lolem@uco.es., Luchian CE; Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine 'Ion Ionescu de la Brad' Iasi, Romania., Cotea VV; Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine 'Ion Ionescu de la Brad' Iasi, Romania., Peinado RA; Agricultural Chemistry Department. Building Marie Curie. Campus of Rabanales. Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.

Publikováno v: Food chemistry [Food Chem] 2018 Feb 01; Vol. 240, pp. 751-758. Date of Electronic Publication: 2017 Aug 01.

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