V. Ferreira

Publications293
h-index57
Citations11,347
Highly Influential Citations507
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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… Expand
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… Expand
Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.
A new method for the quantitative determination of important wine odorants has been developed. The wine (50 ml) is extracted in a 200 mg solid-phase extraction (SPE) cartridge filled with… Expand
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… Expand
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and techniques of quantitative chemical analysis. The GC-O study revealed… Expand
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. In a first study, 53 different… Expand
Volatile components of Zalema white wines
Abstract The volatile composition of young white wines from Vitis vinifera cv. Zalema, an autochthonous grape variety in Huelva (southern Spain), has been studied by gas chromatography-olfactometry… Expand
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. Most of the odorants were quantified by GC-MS. A second extract was fractionated in an HPLC… Expand
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… Expand
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 (GC-O) to determine the aroma profiles of six young monovarietal Spanish… Expand
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