BACA BOCANEGRA , Berta

Las características de la uva en el momento de la vendimia condicionan en gran medida la calidad del vino elaborado a partir de ellas. En regiones de clima cálido, las altas temperaturas ambientales, acentuadas en las últimas décadas por los efectos del cambio climático, originan un desfase entre la madurez tecnológica de la uva, cada vez más...

El Ciclo de Mejora en el Aula (CIMA) se ha realizado en la asignatura Química Analítica, de 1er curso del Grado en Ingeniería Química, de la Universidad de Sevilla, en concreto, en las prácticas de laboratorio. Este se ha llevado a cabo en un grupo de 12 alumnos y ha tenido una duración de 8 horas distribuidas en 2 sesiones. La intervención se...

The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts...

There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, it could be desirable to known the aforesaid parameter at least for each vine. Nowadays, interest has shifted toward the development of portable vis/NIR systems, innovation in optical system design and miniaturization for its...

Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined. Then, quantitative (modified partial least square regressions) and qualitative (K-means and lineal discriminant analyses) chemometric tools were...

After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for modulating quality features of red wines or as an alternative to the use of other stabilizers, which are also proteins but...

Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may be extracted from grapes and their interac- tions with other phenolic compounds. Color stabilization is also specially important in poor color wines. The main goal of this study was to evaluate the effect of the addition of...

Extractable total phenolic content of American non-toasted oak (Quercus alba L.) shavings has been determined using near infrared hyperspectral imaging. A like-wine model solution was used for the simulated maceration procedure. Calibrations were performed by partial least squares regression (MPLS) using a number of spectral pre-treatments. The...

Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organoleptic properties. Different analytical techniques have been proposed for their determination. However, most of them are complicated and...

Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system (900–1700 nm). Spectral data have been correlated with red grape skin extractable poly- phenols (total phenolic, anthocyanins and flavanols) by modified partial least squares regression (MPLS) using a number of spectral...

Hyperspectral imaging is a well-known technique for quality control of food and agricultural products. This technique is often applied to the measurement of large and heterogeneous samples, where chemical imaging is extremely useful. In addition, when the amount of sample is limited by different factors (price, other analyses, sample...

Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable total anthocyanin content (i.e. extractable total anthocyanin content determined by a hyperspectral method). Low, medium and high levels of predicted extractable total anthocyanin content were established. Then, grape skins...

Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples according to their spectral features in the 900–1700 nm range. Afterwards, selected grape seeds have been classified according to their total phenol and flavanol extractabilities. In this way, samples were sorted in three...

The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to control the extractability of phenolic compounds from grape skins, which depends significantly on grape ripeness and hence, on cell wall degradation. In the present study, attenuated total reflectance Fourier transform...

Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its properties, from an organoleptic point of view. Therefore, understanding and optimizing the extractability of phenolic compounds from wood are crucial in the oenological field. The structural composition of oak wood samples...

Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine's appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringency. Fining is a practice usually used in enology to modulate undesirable wine organoleptic...

"Persian" walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive compounds, with polyunsaturated and monounsaturated fatty acids (PUFA and MUFA) appearing at high concentrations. Walnut consumption protects against cardiovascular, carcinogenic, and neurological disorders. The fatty...

Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its health benefits and economic importance in the food industry make this nut an interesting research topic. In this feasibility study, 200 walnut samples of 5 different varieties were collected and their near infrared (NIR)...

Universidad de Sevilla (España) Plan VI (VPPI-US)

Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the entire population. Therefore, generally, the calibration procedure requires a large number of resources. For that reason, there is a great interest in identifying the most spectrally representative samples within a large...

Control of coffee quality has a great importance for being one of the most important raw materials within the international trade. The extractable composition of coffee has been studied in recent decades and the use of non-destructive methodologies is being continuously promoted. In this study, near infrared hyperspectral imaging has been...

Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo. La presente invención se refiere a un procedimiento basado en la hidrólisis enzimática en medio básico de la fracción proteica de semillas de uva sobremaduras para la obtención un hidrolizado enzimático natural de peso molecular...