Chemical and sensory analyses in enological research

Group members: 
Purificación Fernández Zurbano: 
Marta Dizy Soto: 
José Federico Echávarri Granado: 
María-Pilar Sáenz-Navajas: 
Mónica Bueno Fernández: 
Sara Ferrero del Teso: 
Shu Yan Liu: 
Manfred Winkler: 
Research summary

Research lines: The group studies the role of the aroma and the flavor of the wines. The research is carry out on collaboration with the associated Lab for Aroma Analysis and Enology from the University of Zaragoza. The flavor and mouth sensations is our main focus We address this research by combining strategies of separation (chromatography), technologies of chemical elucidation (spectrometry of masses) and analysis organoleptic (sensory analysis).

Main objetives:

To generate a scorecard / wheel with the in mouth sensory characteristics.
To determine the chemical molecules responsible for the taste and in mouth sensations.
To understand the sensory perception combining the chemical and sensory information with the application of mathematical models.
To determine the chemicals compounds concentrations of risk affecting the quality of the wines.
To know the influence of the technological operations in the modification of the sensory characteristics.
To develop strategies to control the sensations in mouth from the vineyard to the wines.


Ana Gonzalo-Diago, Marta Dizy, and Purificación Fernández-Zurbano, 2013, Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition. Journal of Agricultural and Food Chemistry, 61, 8861–8870.

Gonzalo-Diago, A., Dizy, M., Fernández-Zurbano, P. 2014. Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines. Food Chemistry 154, 187-198.

Sáenz-Navajas, M.P., Avizcuri, J.M., Ferreira, V., Fernández-Zurbano, P. 2014. Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses. Food Research International 66, 235-246

Ferreira, V., Carrascon, V., Bueno, M., Ugliano, M., Fernandez-Zurbano, P. 2015. Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO2. Journal of Agricultural and Food Chemistry 63 (51), 10928-10937. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts, Journal of Agricultural and Food Chemistry 63 (51), 10938-10947.

Avizcuri J.M., Sáenz-Navajas, M-P, Echávarri, J.F., Ferreira, V., Fernández-Zurbano, P. 2016. Evaluation of the impact of initial red wine composition on changes in color and anthocyanin content during bottle storage. Food Chemistry 213 123–134.

Ferreira, V., Sáenz-Navajas, M-P, Campo, E., Herrero, P., De la Fuente, A. Echávarri, J.F., Fernández-Zurbano, P. 2016. Sensory interactions between six common aroma vectors explain four main red wine aroma nuances. Food Chemistry 199 447–456.