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RESUMEN: La comunicación es cada vez más una destreza y competencia profesional para cualquier especialista y más aún si su actividad tiene relación directa con los consumidores y los públicos. Por eso, el proyecto plantea la necesidad de... more
RESUMEN: La comunicación es cada vez más una destreza y competencia profesional para cualquier especialista y más aún si su actividad tiene relación directa con los consumidores y los públicos. Por eso, el proyecto plantea la necesidad de dotar de competencias comunicativas a los estudiantes de Enología, como un currículum transversal de su formación científica. A pesar de la importancia de la comunicación en todas las actividades que se desarrollan en ámbito público, la titulación de Enología no tiene suficientemente recogida en el plan de estudios la formación específica en comunicación ni las habilidades necesarias para el logro de la comunicación del vino. Este proyecto de innovación docente se ha orientado para alcanzar la excelencia profesional al completar la formación técnica con las competencias comunicativas de los alumnos. En primer lugar se organizó un ciclo de seminarios impartidos por profesionales de la comunicación y profesores para ilustrar diferentes facetas de la ...
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There are numerous applications of ion exchange process in the alcohol beverage industry. Among the most widely used techniques are, on the one hand, the use of cation exchange in acid cycle to remove potassium and stabilize wine against... more
There are numerous applications of ion exchange process in the alcohol beverage industry. Among the most widely used techniques are, on the one hand, the use of cation exchange in acid cycle to remove potassium and stabilize wine against the sediments of potassium bitartrate crystals and, on the other hand, a mixed anion and cation-exchange treatment of wine for cation and anion removal from grape must in grape sugar production. Today, only the two aforementioned ion exchange techniques are authorized by the European Union legislation. Unlike laws in the EU, the legislation in the member countries of the World Wine Trade Group (WWTG) is less restrictive and allows the use of ion exchange in other applications. In this way, cation exchange in acid cycle is used for must/wine acidification and chelating resins for the metal removal from wine. Last but not the least, anion-exchange resins are also employed for vinegar decolourization, protein content and volatile acidity reduction, and extraction of wine compounds of commercial interest. Ion exchange treatment is a cost-effective selective process in the alcohol beverage industry, thus becoming a very attractive option nowadays.
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Acceso de usuarios registrados. Acceso de usuarios registrados Usuario Contraseña. ...
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... 9, pp. 180–193. View Record in Scopus | Cited By in Scopus (15). Berta, P., 1993. Measurement of tartrate stability in wine. Vignevini 11, pp. ... Sci. Vigne Vin 27, pp. 13–22. Martínez, P., Pérez, L. and Benítez, T., 1997. Velum... more
... 9, pp. 180–193. View Record in Scopus | Cited By in Scopus (15). Berta, P., 1993. Measurement of tartrate stability in wine. Vignevini 11, pp. ... Sci. Vigne Vin 27, pp. 13–22. Martínez, P., Pérez, L. and Benítez, T., 1997. Velum formation by flor yeast isolated from Sherry Wine. Am. ...
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Research Interests: Engineering, Chemistry, Food Science, Carotenoids, Medicine, and 15 moreWine, Identification, Ethanol, Agricultural, High Pressure Liquid Chromatography, Vitis Vinifera, CHEMICAL SCIENCES, Fermentation, Carotenoid, Lutein, Reproducibility of Results, Agricultural and Food Chemistry, Vitis, Winemaking, and Quntitative Thin Layer Chromatography
Fruit ripeness has an influence on the phenolic and aromatic composition of grapes and musts and, therefore, on the sensorial characteristics of the resulting wine. The aim of the work described here was to assess the influence of the... more
Fruit ripeness has an influence on the phenolic and aromatic composition of grapes and musts and, therefore, on the sensorial characteristics of the resulting wine. The aim of the work described here was to assess the influence of the harvest date on the analytical composition of the musts and wines from the Vitis vinifera cv. Tempranillo grape grown in a warm climate. A hydroalcoholic medium was employed to extract the musts and simulate a traditional maceration process. Phenolic compounds were analysed by colorimetric methods and aroma compounds by gas chromatography/mass-spectrometry. Furthermore, the wines were tested by a sensory panel. A good correlation was obtained between the parameters measured in the must and in the corresponding wine, as well as in the scores recorded in the sensory analysis. In summary, grape ripening was found to have a marked influence on the wine composition and it was possible to establish the key parameters that need to be measured in the must during ripening to identify the optimal harvest date to obtain the best quality wine.