Chemical and microbiological management of oenological processes (GESVIN)

Group members: 
Pilar Santamaría Aquilué: 
Investigadora (SIV)
Rosa López Martín: 
Investigadora (SIV)
Ana Rosa Gutiérrez Viguera: 
Profesora TU de la UR de La Rioja
Juana Martínez García: 
Investigadora (SIV)
Isabel López Alfaro: 
Contratada interina de la UR de La Rioja
Lucía González Arenzana: 
Contrato predoctoral (INIA)
Laura Alti Palacios: 
Contrato predoctoral (INIA)
Rosario González Santamaría: 
Beca de formación (SIV)
Rocío Escribano Viana: 
Beca de formación (SIV)
Sara García Vadillo: 
Beca de formación (SIV)
Patrocinio Garijo Fernández: 
Técnico de laboratorio (SIV)
Laura Santamaría Díaz: 
Técnico de laboratorio (SIV)
Víctor Llop Santamaría: 
Contrato de Técnico Especialista (SIV)
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Research area

The group activity is framed within the following research lines:

Optimization of the aromatic, polyphenolic and tasting wine quality based on agronomic and biotechnological factors.

Analysis of chemical and technological alternatives to the sulphite employment in oenology.

Study of the microbiota from natural oenological environments (vineyard and winery) and selection of interesting microorganism

Evaluation of the agronomic and oenological potential of different white grape varieties

Study of the wine ageing in wood barrels and evaluation of alternative techniques



Escribano‐Viana, R., Portu, J., Garijo, P., Gutiérrez, A. R., Santamaría, P., López‐Alfaro, I., ... & González‐Arenzana, L. (2018). Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking. Journal of the Science of Food and Agriculture.

Escribano, R., López-Alfaro, I., López, R., Santamaría, P., Gutiérrez, A. R., & González-Arenzana, L. (2018). Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must and wine microbial diversity. Frontiers in Microbiology, 9, 59.

Escribano, R., González‐Arenzana, L., Portu, J., Garijo, P., López‐Alfaro, I., López, R., ... & Gutiérrez, A. R. (2018). Wine aromatic compound production and fermentative behavior within different non‐Saccharomyces species and clones. Journal of applied microbiology.

González-Arenzana, L., López-Alfaro, I., Garde-Cerdán, T., Portu, J., López, R., & Santamaría, P. (2018). Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation. International Journal of Food Microbiology.

Fernández de Simón, B., Martínez, J., Sanz, M., Cadahía, E., Esteruelas, E., Muñoz, A.M. 2014. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels. Food Chemistry, 147: 346-356. Garde-Cerdán, T., López, R., Portu, J., González-Arenzana, L., López-Alfaro, I., Santamaría, P. 2014. Study of the effects of proline, phenylalanine, and urea foliar application to Tempranillo vineyards on grape amino acid content. Comparison with commercial nitrogen fertilisers. Food Chemistry, 163: 136-141.

Hernández-Orte, P., Franco, E., González Huerta, C., Martínez García, J., Cabellos, M., Suberviola, J., Cacho, J. 2014. Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments. Food Research International, 57: 234-241.

González-Arenzana, L., Portu, J., López, R., López, N., Santamaría, P., Garde-Cerdán, T., López-Alfaro, I. 2015. Inactivation of wine-associated microbiota by continuous pulsed electric field treatments. Innovative Food Science and Emerging Technologies, 29: 187-192.

Portu, J., López-Alfaro, I., Gómez-Alonso, S., López, R., Garde-Cerdán, T. 2015. Changes on grape phenolic composition induced by grapevine foliar applications of phenylalanine and urea. Food Chemistry, 180: 171-180.

Rubio, P., Garijo, P., Santamaría, P., López, R., Martínez, J. Gutiérrez, A.R. 2015. Influence of oak origin ageing conditions on wine spoilage by Brettanomyces yeasts. Food Control, 74: 176-180.

González Arenzana, L., Santamaría, P., Gutiérrez, A.R., López, R., López Alfaro, I. 2016. Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture dependent and culture independent methods. doi:10.1007/s00217-016-2720-2.

González-Arenzana, L., Portu, J., López, N., Santamaría, P., Garde-Cerdán, T., Gutiérrez, A.R., López-Alfaro, I., López, R. 2016. Impact of Pulsed Electric Field treatment on must and wine quality. En Handbook of electroporation. Editors Damijan Miklavcic ISBN: 978-3-319-26779-1 (Online).

Portu, J., López, R., Baroja, E., Santamaría, P., Garde-Cerdán, T., 2016. Improvement of grape and wine phenolic content by foliar application to grapevine of three different elicitors: Methyl jasmonate, chitosan, and yeast extract. Food Chemistry, 201, 213–221.

Garijo, P., Gutiérrez, A.R., López, R., Santamaría, P., González-Arenzana, L., López-Alfaro, I., Garde-Cerdán, T., Olarte, C., Sanz, S. 2016. Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages. European Food Research and Technology. Doi: 10.1007/s00217-016-2796-8