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Quantitative determination of the odorants of young red wines from different grape varieties
Fifty-two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been analysed by HRGC–MS to
Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.
The aroma profile of five premium red wines has been studied by sensory descriptive analysis, quantitative gas chromatography-olfactometry (GC-O), and chemical quantitative analysis. The most
Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.
The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the quantitative
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
The GC-O study revealed the presence of 85 aromatic notes in which 78 odorants were identified, two of which-1-nonen-3-one (temptatively) and 2-acetylpyrazine-are reported in wine for the first time.
Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
An extract from a dry young wine from Maccabeo was studied by aroma extract dilution analysis (AEDA), quantitative gas chromatography, and different sensory studies, finding that 2-Methyl-3-furanthiol and 4-methyl-4-mercaptopentan-2-one could not be quantified and were not included in those models, which were not very similar to the original wine.
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
An XAD-4 extract from a 5-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis and methyl benzoate was found to be a wine aroma constituent for the first time.
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
An Aroma Extract Dilution Analysis (AEDA) has been carried out on three monovarietal young red wines plus a mixture of wines aged one year. The aromograms contain 85 odour-active regions classified
Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.
Wine extracts obtained by a dynamic headspace sampling technique were studied by quantitative gas chromatography-olfactometry to determine the aroma profiles of six young monovarietal Spanish white wines to find models relating wine aroma properties with GC-O scores.