NOGALES BUENO , Julio

En el presente capitulo se describe el ciclo de mejora en el aula (CIMA) desarrollado en la asignatura Fotometría y Color del Grado en Óptica y Optometría de la Universidad de Sevilla. En este CIMA se ha aplicado el Aprendizaje Basado en Problemas (ABP) para fomentar el trabajo centrado en el alumno en los seminarios de la asignatura. El CIMA...

La calidad del vino depende en gran medida de las características de la uva en el momento de la vendimia.Tradicionalmente el control de la variedad, el estado de maduración, la composición fenólica o la facilidad de cesión de estos compuestos al vino se ha realizado mediante métodos de análisis físico–químicos, que pueden resultar complejos y...

The Montado is a Mediterranean agro–forestry–pastoral ecosystem. Knowledge of pastures' nutritional value is critical for farm managers' decision-making. Laboratory determinations are very expensive, destructive and costly, in terms of time and labour. The objective of this experimental work was to calibrate and validate a portable...

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...

Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar concentration, titratable acidity and pH by modified partial least squares regression (MPLS) using a number of spectral...

Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties (Garnacha, Graciano, Mazuelo and Tempranillo) collected from five vineyards located in the D.O.Ca. Rioja. Anthocyanin chromatographic analysis, color image analysis and near infrared hyperspectral imaging were carried...

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The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The hyperspectral images of intact grapes during ripening were recorded using a near-infrared hyperspectral imaging covering the spectral range between 900 and 1700 nm. Reference values of anthocyanins were obtained by HPLC-DAD. A...

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...

Heat stress negatively affects several physiological and biochemical processes in grapevine plants. In this work, two new methods, calorespirometry, which has been used to determine temperature adaptation in plants, and near-infrared (NIR) spectroscopy, which has been used to determine several grapevine-related traits and to discriminate among...

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...