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Quantitative determination of the odorants of young red wines from different grape varieties
- V. Ferreira, R. Lopez, J. Cacho
- Chemistry
- 1 September 2000
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.
- A. Escudero, E. Campo, L. Farina, J. Cacho, V. Ferreira
- Chemistry, MedicineJournal of agricultural and food chemistry
- 9 May 2007
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.
- V. Ferreira, N. Ortín, A. Escudero, R. Lopez, J. Cacho
- Chemistry, MedicineJournal of agricultural and food chemistry
- 1 June 2002
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…
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.
- R. Lopez, M. Aznar, J. Cacho, V. Ferreira
- Chemistry, MedicineJournal of chromatography. A
- 9 August 2002
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
- L. Culleré, A. Escudero, J. Cacho, V. Ferreira
- Chemistry, MedicineJournal of agricultural and food chemistry
- 21 February 2004
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Volatile components of Zalema white wines
- M. Gómez-Míguez, J. Cacho, V. Ferreira, I. M. Vicario, F. Heredia
- Chemistry
- 2007
Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
- A. Escudero, B. Gogorza, M. A. Melús, N. Ortín, J. Cacho, V. Ferreira
- Chemistry, MedicineJournal of agricultural and food chemistry
- 5 May 2004
TLDR
Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions.
- M. Aznar, R. Lopez, J. Cacho, V. Ferreira
- Chemistry, MedicineJournal of agricultural and food chemistry
- 18 May 2001
TLDR
Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study
- R. Lopez, V. Ferreira, P. Hernández, J. Cacho
- Chemistry
- 1 August 1999
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.
- E. Campo, V. Ferreira, A. Escudero, J. Cacho
- Chemistry, MedicineJournal of agricultural and food chemistry
- 11 June 2005
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