M. A. Pedroza

Publications19
h-index6
Citations217
Highly Influential Citations10
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Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy
Abstract The purpose of this work was to study the possibility of determination of fermentative volatile compounds in aged red wines using NIR spectroscopy. To achieve this, 240 wines belonging to… Expand
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Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine
Exploitation of grape waste material is scarce. One of the main issues to deal with is its high moisture content, as it causes spoilage and degradation of valuable compounds. In order to assess this… Expand
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  • 3
Global grape aroma potential and its individual analysis by SBSE–GC–MS
Abstract Among the aroma compounds present within grapes, a significant part is assumed to come from specific odourless precursors found mainly as glycosidic compounds which are known as bound… Expand
  • 58
  • 2
Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.
Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape… Expand
  • 27
  • 2
Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions and evolution.
Dehydrated waste grape skins from the juice industry were used as an additive to produce rosé wines. Maceration time, particle size, dosage, alcoholic content, and maceration temperature were first… Expand
  • 12
Microwave-Assisted Extraction of Phenolic Compounds from Dried Waste Grape Skins
Abstract Microwave-assisted extraction (MAE) was investigated for recovering of total phenolic compounds from dried waste grape skins using a domestic microwave oven. Influence of vessel geometry,… Expand
  • 35
Influence of the mite Carpoglyphus lactis (L) on the aroma of pale and dry wines aged under flor yeasts.
Abstract This is the first study of the contribution of naturally occurring mite colonies on the aroma of fino wines by sensorial and chemical composition analysis. The identification of the mite… Expand
  • 2
Grape detection with convolutional neural networks
TLDR
We investigate the impact of the input feature space: color images, grayscale images, and color histograms using convolutional neural networks on the classification performance of grapes using transfer learning. Expand
  • 2
ESTUDIO DE LA DOSIFICACIÓN, TIEMPO DE MACERACIÓN Y GRANULOMETRÍA DE HOLLEJOS DESHIDRATADOS SOBRE EL COLOR Y LA COMPOSICIÓN FENÓLICA EN VINO SINTÉTICO
Polyphenols microwave assisted extraction from waste grape skins