Universidad de Sevilla

Facultad de Farmacia
Departamento de Bioquímica, Bromatologia, Toxicología e Medicina
C/ Prof. García González S/n
41012 Sevilla
ESPAÑA

Telefone: + 34 954556759
Fax: + 34 954233765
Representante: Ana Maria Troncoso Gonzalez
Email: amtroncoso@us.es

EQUIPA

Ana Mª Troncoso Gonzalez
Benita Benitez Bellido
Débora Villaño Valencia
Maria del Valle Martinez Ortega
Maria del Carmen Garcia Parrilla
Maria Lourdes Morales Gomez
Soledad Fernández Pachón
Tatiana Mezadri
Wendu Tesfaye

COMPETÊNCIAS

Enologia - Análise sensorial
Enologia - Compostos fenólicos
Enologia - Madeiras
Enologia - Vinho e saúde
Derivados e subprodutos - Vinagres

PUBLICAÇÕES REPRESENTATIVAS

TESFAYE, W.; MORALES, M.L.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2003): Optimization of wine vinegar production: Fermentation and Aging. Applied Biotechnology, Food Science and Policy.

MORALES, M.L.; TESFAYE, W.; GARCÍA-PARRILLA, M.C.; CASAS, J.A.; TRONCOSO, A.M. (2002): Evolution of the aroma profile of Sherry wine vinegars during an experimental aging in wood. Journal of Agricultural and Food Chemistry, 50 (11): 3173-3178

MORALES, M.L.; TRONCOSO, A.M. (2002): El Vinagre de vino: compuestos volátiles. Alimentación, Equipos Y Tecnologia, Marzo:73-78

TESFAYE, W.; MORALES, M.L.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2002) Wine vinegar: technology, characterization and sensory evaluation. Trends in Food Science and Technology, 13:12-21

TESFAYE, W.; MORALES, M.L.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2002): Evolution of phenolic compounds during an experimental aging in wood of Sherry vinegar. Journal of Agricultural and Food Chemistry, 50 (24):7053-7061

TESFAYE, W.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2002): Sensory evaluation of Sherry wine vinegar. Journal of Sensory Studies, 17: 133-144

MARTÍNEZ-ORTEGA, M.V.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2001): Changes in phenolic composition of wines submitted to in vitro dissolution tests. Food Chemistry, 73 (1): 13-18

MORALES, M.L.; TESFAYE, W.; GARCÍA-PARRILLA, M.C.; CASAS, J.A.; TRONCOSO, A.M. (2001): Sherry wine vinegar: physicochemical changes through the acetification process. Journal of the Science of Food and Agriculture, 81: 611-619

MORALES, M.L.; GONZÁLEZ, A.G.; CASAS, J.A.; TRONCOSO, A.M. (2001): Multivariate analysis of commercial and laboratory produced Sherry wine vinegars: influence of acetification and aging. European Food Research and Technology, 212: 676-682

MARTÍNEZ-ORTEGA, M.V.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2000): Resveratrol content in wines and musts from the South of Spain. Nahrung/Food 44 (4): 253-256

MARTÍNEZ-ORTEGA, M.V.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2000): Factores que afectan a los niveles de resveratrol en el vino. Alimentación, Equipos Y Tecnología XIX (2): 113-118

TESFAYE, W.; GARCÍA-PARRILLA, M.C.; TRONCOSO, A.M. (2000): Set up and optimization of a laboratory scale fermenter for the elaboration of wine vinegar. Journal of the Institute of Brewing 106 (4): 215- 219

MORALES, M.L.; GONZÁLEZ, A.G.; TRONCOSO, A.M. (1998): Ion-exclusion chromatographic determination of organic acids in vinegars. Journal of Chromatography, A822:45-51