Química analítica y enológica


Departamento
Centro
Organismo
Dirección postal
Teléfono
Fax

Química Aplicada
Escuela Técnica Superior de Ingenieros Agrónomos
Universidad Pública de Navarra
Campus de Arrosadía s/n. 31008 Pamplona
948 168 909
948 169 606

 

MIEMBROS

Investigador responsable

  • Ancín Azpilicueta, Carmen

Investigadores enformación

  • Nieto Rojo, Rodrigo

 

LíNEAS DE INVESTIGACIÓN

Líneas de investigación

Estrés de las levaduras durante la fermentación
Se estudia la influencia de diferentes condiciones adversas para las levaduras en el desarrollo de la fermentación y en la calidad del vino
Palabras clave: Levaduras, estrés, calidad del vino

 

PUBLICACIONES CIENTÍFICAS

Artículos más relevantes

Comparison of Inorganic and Organic Nitrogen Supplementation of Grape Juice – Effect on Volatile Composition and Aroma Profile of a Chardonnay Wine
D. Torrea, C. Varela, M. Ugliano, C. Ancin-Azpilicueta, I.L. Francis, P.A. Henschke
Food Chemistry (aceptado)

Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method
Carmen Ancín-Azpilicueta, Ana González Marco, Nerea Jiménez Moreno
LWT Food Science and Technology 43, 771-776, (2010)

Influence on Nutrients Addition in non-Limited in Nitrogen Must on Wine Volatile Composition
A. González-Marco, N. Jiménez Moreno, C.  Ancín-Azpilicueta
Journal of Food Science 75, 206-211, (2010)

Evolution of esters in aged chardonnay wines obtained with different vinification methods
Carmen Ancín-Azpilicueta, Ana González Marco, Nerea Jiménez Moreno
Journal of the Science of Food and Agriculture 89, 2446-2451, (2009)  

Study of the Evolution of Nitrogen Compounds during Grape Ripening. Application to Differentiate Grape Varieties and Cultivated Systems
Teresa Garde-Cerdán, Cándida Lorenzo, José Félix Lara, Francisco Pardo, Carmen Ancín-Azpilicueta, Rosario Salinas
Journal of Agricultural and Food Chemistry 57, 2410-2419, (2009)

Sorption of volatile phenols by yeast cell walls
Nerea Jiménez Moreno, Carmen Ancín Azpilicueta
International Journal of Wine Research 1, 11-18, (2009)

Effect of storage conditions on the volatile composition of wines obtained from must stabilized by PEF during ageing without SO2
Teresa Garde Cerdán, Robert Marsellés Fontanet, Margaluz Arias Gil, Carmen Ancín Azpilicueta, Olga Martín Belloso
Innovative Food Science and Emerging Technologies 9, 469-476, 2008

Comparative study of the volatile composition in wines obtained from the traditional vinification and from the Ganimede method
Teresa Garde, Idoya Jarauta, Rosario Salinas, Carmen Ancín Azpilicueta
Journal of the Science of Food and Agriculture 88, 1777-1785, 2008

Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels
Ana González Marco, Nerea Jiménez Moreno, Carmen Ancín Azpilicueta
Food Chemistry 108, 213-219, 2008

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation
Teresa Garde Cerdán, Carmen Ancín Azpilicueta
LWT Food Science and Technology 41, 501-510, 2008

Influence of S02 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields
Teresa Garde Cerdán, Robert Marsellés Fontanet, Margaluz Arias Gil, Carmen Ancín Azpilicueta and Olga Martín Belloso
European Food Science and Technology 227, 401-408, 2008

Current knowledge about the presence of amines in wine
Carmen Ancín, Ana González, Nerea Jiménez
Critical Reviews in Food Science and Nutrition 48, 257-275, 2008

Influence of wine turbidity on the accumulation of volatile compounds from oak barrel
Nerea Jiménez, Ana González, Carmen Ancín, ,
Journal of Agricultural and Food Chemistry 55: 6244-6251 (2007)

Effect of SO2 on the formation and evolution of volatile compounds in wines
Teresa Garde Cerdán, Carmen Ancín Azpilicueta
Food Control 18, 1501-1506, 2007

Influence of addition of ammonium and different amino acids concentrations on nitrogen metabolism in spontaneous must fermentation
Margaluz Arias, Teresa Garde, Carmen Ancín
Food Chemistry 103: 1318-1321 (2007)

Influence of SO2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields
Teresa Garde Cerdán, Robert Marsellés Fontanet, Margaluz Arias Gil, Olga Martín Belloso, Carmen Ancín Azpilicueta
Food Chemistry 103, 771-777, 2007

 

INFRAESTRUCTURA

Infraestructura de investigación de carácter relevante

Cromatógrafo de gases con detectores FID y Masas

Cromatógrafo Líquido con diferentes detectores

 

OFERTA FORMATIVA

Temas a impartir en cursos, ponencias y/o conferencias

 

DIRECTORIO

Directorio del grupo

Responsable      
Ancín Azpilicueta, Carmen Doctora 948 168 909 ancin@unavarra.es>
Equipo      
Nieto Rojo, Rodrigo - 948 166 168 rodrigo.nieto@unavarra.es

 

 

Actualización: Enero 2011