C. Ancín-Azpilicueta

Publications50
h-index20
Citations1,797
Highly Influential Citations79
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Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.
Inorganic nitrogen salts, and to a growing extent organic nitrogen preparations, are widely used to ameliorate a nitrogen deficiency in wine fermentation, but the impact of nitrogen supplementation… Expand
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beta-Carboline alkaloids in Peganum harmala and inhibition of human monoamine oxidase (MAO).
Peganum harmala L. is a multipurpose medicinal plant increasingly used for psychoactive recreational purposes (Ayahuasca analog). Harmaline, harmine, harmalol, harmol and tetrahydroharmine were… Expand
  • 224
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Current Knowledge about the Presence of Amines in Wine
This review discusses those factors that have an influence on amine concentration in wine, as well as the vinification stages when these amines are formed and their evolution during the storage of… Expand
  • 157
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Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.
The aim of this work was to study the evolution of amino acids and ammonium during grape ripening and to evaluate its application to differentiate grape varieties and cultivated systems (organic and… Expand
  • 69
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Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation
In this work the effect of the addition of different quantities of amino acids to a nitrogen-deficient must on the formation of volatile compounds during the wine alcoholic fermentation was studied.… Expand
  • 143
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Effects of thermal and non-thermal processing treatments on fatty acids and free amino acids of grape juice
Common thermal and pulsed electric field (PEF) treatments have been evaluated to assess their effect on fatty acids and free amino acids contents of Parellada grape juice. These compounds have great… Expand
  • 108
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Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation
The effect of the addition of different amino acid concentrations in must on yeast nitrogen metabolism during alcoholic fermentation was studied. To do this, fermentations of Mazuelo must, poor in… Expand
  • 69
  • 4
Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations
The aim of this work was to study the contribution of wild yeasts to the volatile composition of wine in inoculated fermentations. To do so, Parellada must, sterilized and inoculated with… Expand
  • 65
  • 4
Effect of oak barrel type on the volatile composition of wine : Storage time optimization
Abstract When it comes to deciding about the length of time for ageing wine in barrels it is necessary to take into account several factors such as wine composition and characteristics of barrels.… Expand
  • 66
  • 3
Review of quality factors on wine ageing in oak barrels
Oak barrels have an important effect on wine aroma, colour, and stability. In addition, the product undergoes spontaneous clarification. The quality of aged wine depends on many different factors,… Expand
  • 135
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