Lista de obras - Vicente Ferreira - Dominio Público Uruguay

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine

artículo científico publicado en 2012

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

scientific article published on 29 February 2012

Amplification of gas chromatographic-olfactometric signal by ethanol.

artículo científico publicado en 2009

An assessment of the role played by some oxidation-related aldehydes in wine aroma.

artículo científico publicado en 2007

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines

artículo científico publicado en 2011

Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.

artículo científico publicado en 2010

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds

artículo científico publicado en 2011

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

artículo científico publicado en 2007

Aroma chemical composition of red wines from different price categories and its relationship to quality

artículo científico publicado en 2012

Aroma extract dilution analysis. Precision and optimal experimental design

artículo científico publicado en 2002

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.

artículo científico publicado en 2017

Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination

scientific article published on 06 May 2006

Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers

artículo científico publicado en 2012

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

article

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

artículo científico publicado en 2010

Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.

artículo científico publicado en 2004

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

artículo científico publicado en 2012

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

artículo científico publicado en 2018

Clues about the role of methional as character impact odorant of some oxidized wines

artículo científico publicado en 2000

Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties

scientific article published on 01 March 2009

Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study

artículo científico publicado en 2005

Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active

artículo científico publicado en 2006

Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.

artículo científico publicado en 2004

Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry

artículo científico publicado en 2018

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.

artículo científico publicado en 2006

Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

artículo científico publicado en 2019

Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry

artículo científico publicado en 2014

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids ⬇️

artículo científico publicado el 3 de marzo de 2011

Effects of the nonvolatile matrix on the aroma perception of wine.

artículo científico publicado en 2010

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

artículo científico publicado en 2017

Fast and fully automated analytical method for the screening of residues of aziridine and 2-chloroethylamine in pharmaceutical active principles ⬇️

artículo científico publicado el 24 de febrero de 2011

Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.

artículo científico publicado en 2003

Fate of grape flavor precursors during storage on yeast lees.

artículo científico publicado en 2009

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

scientific article published on 30 September 2019

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma

artículo científico publicado en 2020

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

artículo científico publicado en 2012

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

artículo científico publicado en 2019

Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines

artículo científico publicado en 2004

Highly selective solid-phase extraction and large volume injection for the robust gas chromatography-mass spectrometric analysis of TCA and TBA in wines.

artículo científico publicado en 2005

How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

scientific article published on 28 March 2019

Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system

artículo científico publicado en 2006

Impact odorants of different young white wines from the Canary Islands.

artículo científico publicado en 2003

Insights on the chemical basis of the astringency of Spanish red wines

artículo científico publicado en 2012

Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines

artículo científico publicado en 2020

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.

artículo científico publicado en 2017

Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

artículo científico publicado en 2009

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

artículo científico publicado en 2019

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature

artículo científico publicado en 2018

Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate

scientific article published on 27 October 2006

Multidimensional gas chromatography-mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods.

artículo científico publicado en 2009

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates

artículo científico publicado en 2012

On the effects of higher alcohols on red wine aroma

artículo científico publicado en 2016

Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste

article

Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes

artículo científico publicado en 2006

Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine

scientific article published on 29 December 2006

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.

artículo científico publicado en 2017

Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes

artículo científico publicado en 2006

Posterior evaluation of odour intensity in gas chromatography-olfactometry: comparison of methods for calculation of panel intensity and their consequences

article published in 2005

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

artículo científico publicado en 2013

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data

artículo científico publicado en 2005

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

artículo científico publicado en 2011

Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms.

artículo científico publicado en 2014

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.

artículo científico publicado en 2003

Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives

artículo científico publicado en 2007

Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines

artículo científico publicado en 2001

Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector

scientific article published on 01 June 2003

Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.

artículo científico publicado en 2015

Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.

artículo científico publicado en 2002

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions

scientific article published on 07 July 2007

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

scientific article published on 09 January 2020

Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.

artículo científico publicado en 2009

Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules.

artículo científico publicado en 2010

Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages

scientific article published on 01 December 1999

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles

artículo científico publicado en 2012

Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.

artículo científico publicado en 2006

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

artículo científico publicado en 2015

Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients application to the determination of aliphatic lactones in wine.

artículo científico publicado en 2004

Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages

scientific article published on 29 November 2006

Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes

scientific article published on 13 March 2020

Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA).

artículo científico publicado en 2016

The Actual and Potential Aroma of Winemaking Grapes

scientific article published on 03 December 2019

The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximénez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis.

artículo científico publicado en 2008

Use of new generation poly(styrene-divinylbenzene) resins for gas-phase trapping-thermal desorption. Application to the retention of seven volatile organic compounds

artículo científico publicado en 2006

Use of solid-liquid distribution coefficients to determine retention properties of Porapak-Q resins. Determination of optimal conditions to isolate alkyl-methoxypyrazines and beta-damascenone from wine.

artículo científico publicado en 2001

Lista de obras de Vicente Ferreira

3-Methyl-2-butene-1-thiol: identification, analysis, occurrence and sensory role of an uncommon thiol in wine

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

Amplification of gas chromatographic-olfactometric signal by ethanol.

An assessment of the role played by some oxidation-related aldehydes in wine aroma.

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white wines

Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines.

Analytical and sensorial characterization of the aroma of wines produced with sour rotten grapes using GC-O and GC-MS: identification of key aroma compounds

Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

Aroma chemical composition of red wines from different price categories and its relationship to quality

Aroma extract dilution analysis. Precision and optimal experimental design

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.

Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination

Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection.

Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

Chemo-sensory approach for the identification of chemical compounds driving green character in red wines

Clues about the role of methional as character impact odorant of some oxidized wines

Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties

Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study

Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection: Validation of an optimized strategy for the determination of oxygen-related odor-active

Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.

Determination of ppq-levels of alkylmethoxypyrazines in wine by stirbar sorptive extraction combined with multidimensional gas chromatography-mass spectrometry

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.

Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids ⬇️

Effects of the nonvolatile matrix on the aroma perception of wine.

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

Fast and fully automated analytical method for the screening of residues of aziridine and 2-chloroethylamine in pharmaceutical active principles ⬇️

Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.

Fate of grape flavor precursors during storage on yeast lees.

Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration

Gas Chromatography Olfactometry (GC-O) for the (Semi)Quantitative Screening of Wine Aroma

Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines

Highly selective solid-phase extraction and large volume injection for the robust gas chromatography-mass spectrometric analysis of TCA and TBA in wines.

How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system

Impact odorants of different young white wines from the Canary Islands.

Insights on the chemical basis of the astringency of Spanish red wines

Liquid Chromatography-Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.

Modeling quality of premium spanish red wines from gas chromatography-olfactometry data.

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature

Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate

Multidimensional gas chromatography-mass spectrometry determination of 3-alkyl-2-methoxypyrazines in wine and must. A comparison of solid-phase extraction and headspace solid-phase extraction methods.

Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid-gas transfer rates

On the effects of higher alcohols on red wine aroma

Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste

Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes

Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine

Oxygen and SO2 Consumption Rates in White and Rosé Wines: Relationship with and Effects on Wine Chemical Composition.

Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes

Posterior evaluation of odour intensity in gas chromatography-olfactometry: comparison of methods for calculation of panel intensity and their consequences

Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data

Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition.

Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed forms.

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.

Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives

Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines

Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector

Reductive off-odors in wines: Formation and release of H₂S and methanethiol during the accelerated anoxic storage of wines.

Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.

Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma molecules.

Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles

Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.

Sensory interactions between six common aroma vectors explain four main red wine aroma nuances

Simple strategy for the optimization of solid-phase extraction procedures through the use of solid-liquid distribution coefficients application to the determination of aliphatic lactones in wine.

Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters. Assessment of their occurrence and importance in wine and other alcoholic beverages

Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes