Chemical and microbiological management of oenological processes (GESVIN)

Members of the group:
Pilar SantamarÃa AquiluÃ©	Investigadora (SIV)
Rosa LÃ³pez MartÃn	Investigadora (SIV)
Ana Rosa GutiÃ©rrez Viguera	Profesora TU de la UR de La Rioja
Juana MartÃnez GarcÃa	Investigadora (SIV)
Isabel LÃ³pez Alfaro	Contratada interina de la UR de La Rioja
Teresa Garde CerdÃ¡n	Contrato investigador RamÃ³n y Cajal (CSIC)
LucÃa GonzÃ¡lez Arenzana	Contrato predoctoral (INIA)
Javier Portu Reinares	Contrato predoctoral (INIA)
Ana Gonzalo Diago	Beca de formaciÃ³n (SIV)
Rosario GonzÃ¡lez SantamarÃa	Beca de formaciÃ³n (SIV)
RocÃo Escribano Viana	Beca de formaciÃ³n (SIV)
Patrocinio Garijo FernÃ¡ndez	TÃ©cnico de laboratorio (SIV)
Laura SantamarÃa DÃaz	TÃ©cnico de laboratorio (SIV)
Antonio Comi RamÃrez	Responsable bodega experimental (SIV)
VÃctor Llop SantamarÃa	Contratado tÃ©cnico especialista (SIV)

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

Publications:

FernÃ¡ndez de SimÃ³n, B., MartÃnez, J., Sanz, M., CadahÃa, E., Esteruelas, E., MuÃ±oz, 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-CerdÃ¡n, T., LÃ³pez, R., Portu, J., GonzÃ¡lez-Arenzana, L., LÃ³pez-Alfaro, I., SantamarÃa, 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.

HernÃ¡ndez-Orte, P., Franco, E., GonzÃ¡lez Huerta, C., MartÃnez GarcÃa, 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.

GonzÃ¡lez-Arenzana, L., Portu, J., LÃ³pez, R., LÃ³pez, N., SantamarÃa, P., Garde-CerdÃ¡n, T., LÃ³pez-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., LÃ³pez-Alfaro, I., GÃ³mez-Alonso, S., LÃ³pez, R., Garde-CerdÃ¡n, 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., SantamarÃa, P., LÃ³pez, R., MartÃnez, J. GutiÃ©rrez, A.R. 2015. Influence of oak origin ageing conditions on wine spoilage by Brettanomyces yeasts. Food Control, 74: 176-180.

GonzÃ¡lez Arenzana, L., SantamarÃa, P., GutiÃ©rrez, A.R., LÃ³pez, R., LÃ³pez 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.

GonzÃ¡lez-Arenzana, L., Portu, J., LÃ³pez, N., SantamarÃa, P., Garde-CerdÃ¡n, T., GutiÃ©rrez, A.R., LÃ³pez-Alfaro, I., LÃ³pez, 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., LÃ³pez, R., Baroja, E., SantamarÃa, P., Garde-CerdÃ¡n, 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, 213â€“221.

Garijo, P., GutiÃ©rrez, A.R., LÃ³pez, R., SantamarÃa, P., GonzÃ¡lez-Arenzana, L., LÃ³pez-Alfaro, I., Garde-CerdÃ¡n, 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

Last update: 17/11/2016

Instituto de Ciencias de la Vid y del Vino (ICVV)
(Ap. Postal nÂº 1.042 - 26080 LogroÃ±o) - Finca La Grajera, Ctra. de Burgos Km. 6 (LO-20 - salida 13)
26007 LogroÃ±o (La Rioja) ESPAÃ‘A
Tfno. +34 941 894 980 | Fax: 941 899 728 |Â icvv@icvv.es

Chemical and microbiological management of oenological processes (GESVIN)

Members of the group:

Research area:

Publications: