Universidad de Córdoba

Facultad de Ciencias
Departamento de Química Agrícola
Edificio C-3. Campus de Rabanales
14071 Córdoba
ESPAÑA

Telefone:+34 957 218612; +34 957 218636
Fax:+34 957 218606
Representante: Manuel Medina Carnicer
Email: vitenol@uco.es

www.uco.es/investiga/grupos/vitenol/index.html

COMPETÊNCIAS

Enologia - Análise Sensorial
Enologia - Clarificação e Estabilização
Enologia - Compostos de Aroma
Enologia - Compostos Fenólicos
Enologia - Conservação e Maturação de Vinhos
Enologia - Leveduras

EQUIPA

Azahara Lopez Toledano
Jose Mª. Ortega Ruiz
Juan C. Garcia Mauricio
Juan J. Moreno Vigara
Julieta Merida Garcia
Lourdes Moyano Cañete
Luis Zea Calero
Manuel Medina Carnicer
Manuel Mayen Riego
Manuel Molina Gomez
Maria Carmen Millan Perez
Oscar Maestre Delgado
Rafael Peinado Amores

PUBLICAÇÕES REPRESENTATIVAS

BERLANGA, T.; PEINADO, R.; MILLAN, M.; GARCIA, J.; ORTEGA, J. (2004): Influence of Blending on the content of different compounds in the biological aging of sherry dry wines. J Agr Food Chem., 52, (9): 2577-2581.

LÓPEZ-TOLEDANO, A.; VILLAÑO-VALENCIA, D.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2004): Interaction of yeasts with the products resulting from the condensation reaction between (+)-catechin and acetaldehyde. J Agr Food Chem, 52 (8): 2376-2381.

PEINADO, R.; MORENO, J.; BUENO, J.E.; MORENO, J.A.; GARCIA, J. (2004): Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem, 84 (4): 585-590

PEINADO, R.; MORENO, J.; MEDINA, M.; GARCIA, J. (2004): Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures. Biotechnol Lett , 26 (9): 757-762

PEINADO, R.; MORENO, J.; MAESTRE, O.; ORTEGA, J.; MEDINA, M.; GARCIA, J. (2004): Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols. J Agr Food Chem, 52 (2): 493-497

LÓPEZ-TOLEDANO, A.; ORTEGA, A.F.; MAYEN, M.; MERIDA, J.; MEDINA, M.(2003): Estudio de la composición polifenólica durante la crianza biológica de vinos blancos tipo fino en condiciones controladas de laboratorio. Alimentaria, 1 (348): 1-7

MEDINA, M.; MORENO, J.; MERIDA, J.; MAYEN, M.; ZEA, L.; MOYANO, M. (2003):Sherry: Composition and Analisis. En Encyclopedia of Food Sciences and Nutrition. Ed. Academic Press, 5257-5262

ORTEGA, A.F.; LÓPEZ-TOLEDANO, A.; MAYEN, M.; MERIDA, J.; MEDINA, M.(2003): Changes in color and phenolic compounds during oxidative aging of Sherry white wine. J Food Sci, 68 (8): 2461-2467

PEINADO, R.; BUENO, J.E.; MORENO, J.; MEDINA, M.; MOYANO, M.; ZEA, L. (2003): Selection of aroma compounds by statistical and enological criteria for analitycal differentiation of musts and wines of two grape varieties. J Food Sci, 68 (1), 168-174.

PEINADO, R.; GARCIA, J.; ORTEGA, J.; MEDINA, M.; MORENO, J. (2003): Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures. Biotechnol Lett , 25 (11): 1887-1891

PEINADO, R.; MORENO, J.; ORTEGA, J.; GARCIA, J. (2003): Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds. J Agr Food Chem., 51 (21): 6198-6203.

PLATA, M. C.; MILLAN, M.; GARCIA, J.; ORTEGA, J. (2003): Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts. Food Microbiol, 20 (2): 217-224.

VALERO BLANCO, EVA; MILLAN, M.; ORTEGA, J.; GARCIA, J. (2003):
Título: Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains. J Sci Food Agr., 83 (4) 830-835

BUENO, J.E.; PEINADO, R.; MORENO, J.; MOYANO, M.; ZEA, L.; MEDINA, M. (2002): Efecto de un periodo de contacto con las lías de fermentación sobre el contenido en aromas de los vinos blancos. Viticultura/Enología Profesional, XIII, 82: 55-65

LÓPEZ-TOLEDANO, A.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2002): Yeast induced inhibition of (+)-catechin and (-)-epicatechin degradation in model solutions. J Agr Food Chem, 50 (6): 1631-1635

MORENO, J.; PEINADO, R.; BUENO, J.E.(2002): Análisis Fundamentales en Edafología. Ed Martínez Bernia Asociados

MOYANO, M.; ZEA, L.; MORENO, J.; MEDINA, M.(2002): Analytical study of aromatic series in sherry wines subjected to biological aging. J Agr Food Chem, 50 (25): 7356-7361

MORENO, J.A.; ZEA, L.; MOYANO, M.; MEDINA, M.(2002): Actividad odorante de diferentes familias quimicas en vinos tipicos de la D.O. Montilla-Moriles. Tecnología del vino, 5 (7): 53-56

RAZMKHAB, S.; LÓPEZ-TOLEDANO, A.; ORTEGA, J.M.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2002): Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls. J Agr Food Chem., 25 (50) 7432-7437

VALERO, E.; MILLAN, M.; ORTEGA, J. (2002): Changes in the lipid composition of Saccharomyces cerevisiae race capensis (G-1) during alcoholic fermentation and flor film formation). Food Sci Technol-Leb, 35 (1): 593-599.

VALERO, E.; MOYANO, M.; MILLAN, M.; MEDINA, M.; ORTEGA, J. (2002): Higher alcohols and esters production by Saccaromyces cerevisiae. Influence of the initial oxygenation of the grape must. Food Chem, 1 (78), 57-61.

BERLANGA, T.; ATANASIO, C.; GARCIA, J.; ORTEGA, J. (2001): Influence of aeration on the physiological activity of flor yeasts. J Agr Food Chem, 49 (7): 3378-3384

BONILLA, F.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2001): Yeast used as fining treatment to correct browning in white wines. J Agr Food Chem, 4 (49): 1928-1933.

GARCIA, J.; VALERO, E.; MILLAN, M.; ORTEGA, J. (2001):Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts. J Agr Food Chem, 49 (7): 3310-3315.

LÓPEZ-TOLEDANO, A.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2001): Compuestos fenólicos y color en tres tipos de vinos generosos sometidos a diferentes procesos de envejecimiento. Informacion Tecnologica, 12 (5): 71-76

PEINADO, R.; MORENO, J.; MORENO, J.A.; FRANCO M.; MEDINA, M. (2001): Adaptación del tratamiento de desferrización de vinos blancos a técnicas de espectrofotometría ultravioleta-visible. Viticultura/enología profesional, 74: 46-51

VALERO, E.; MILLAN, M.; ORTEGA, J. (2001): Influence of oxygen addition during growth phase on the biosynthesis of lipids in Saccharomyces cerevisiae (M 3 30-9) in enological fermentations. J Biosci Bioeng, 92 (1): 33-38.

VALERO, E.; MILLAN, M.; ORTEGA, J. (2001): Influence of Prefermentative treatment on the Fatty Acid content of Saccharomyces cerevisiae (M 3 30-9) during Alcoholic fermentation of Grape Must. J Biosci Bioeng, 91 (2): 117-122.

VALERO, E.; MILLAN, M.; ORTEGA, J. (2001): Influence of Skin maceration and oxygen on anaerobic fermentation of grape musts with high sugar content. Microbios, 106 (1): 111-127.

ZEA, L.; MOYANO, M.; MORENO, J.; CORTES, B.; MEDINA, M. (2001): Estudio comparativo de la fracción aromática de vinos tipo fino, amontillado y oloroso elaborados en la región de Montilla-Moriles. Química e Industria, 1 (521): 382-387.

ZEA, L.; MOYANO, M.; MORENO, J.; CORTES, B.; MEDINA, M. (2001): Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing. Food Chem., 1 (75): 79-84

BARON, R.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2000):Comparative study of browning and flavan-3-ols during the storage of sherry wines treated with different fining agents. J Sci Food Agr, 80 (2): 131-137

FABIOS, M.; LÓPEZ-TOLEDANO, A.; MAYEN, M.; MERIDA, J.; MEDINA, M. (2000): Phenolic compounds and browning in Sherry wines subjected to oxidative and biological ageing. J Agr Food Chem, 48 (6): 2155-2159.

MOYANO, M.; CORTES, B.; ZEA, L.; MORENO, J.; MEDINA, M. (2000): Diferenciación de los vinos de la D. O. Montilla-Moriles sometidos a crianza biológica y oxidativa. Alimentación: Equipos y Tecnología. 2 (1): 131-137.