User profiles for P. Hernández-Orte
 | Purificacion Hernandez-OrteProfesor Universidad de Zaragoza Verified email at unizar.es Cited by 4353 |
Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study
P Hernández-Orte, JF Cacho… - Journal of agricultural and …, 2002 - ACS Publications
… The probability of the F quotient was taken as criterion to enter (p < 0.05) or leave (p > 0.1) …
different in the four first varieties in the table (at p < 0.05), and the maxima belong to solutions …
different in the four first varieties in the table (at p < 0.05), and the maxima belong to solutions …
Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine
P Hernández-Orte, MJ Ibarz, J Cacho, V Ferreira - Food Chemistry, 2005 - Elsevier
Musts from Airen grapes to which ammonium (100, 300 mg/l) and amino acids had been
added (doubling the level of amino acids in that must) were fermented with three different yeast …
added (doubling the level of amino acids in that must) were fermented with three different yeast …
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: potential applications in the wine industry
…, C Miot-Sertier, P Marullo, P Hernández-Orte… - International Journal of …, 2009 - Elsevier
In this study, several strains of Torulaspora delbrueckii yeast species were evaluated in the
laboratory for their enological properties. In a preliminary step, the ability of different …
laboratory for their enological properties. In a preliminary step, the ability of different …
Clues about the role of methional as character impact odorant of some oxidized wines
A Escudero, P Hernández-Orte, J Cacho… - Journal of Agricultural …, 2000 - ACS Publications
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor
reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic …
reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic …
The development of varietal aroma from non-floral grapes by yeasts of different genera
P Hernandez-Orte, M Cersosimo, N Loscos, J Cacho… - Food Chemistry, 2008 - Elsevier
A fraction of glycosidic precursors extracted from different non-floral grapes has been
reconstituted with a synthetic must and the must has been fermented in duplicate by yeasts …
reconstituted with a synthetic must and the must has been fermented in duplicate by yeasts …
Addition of amino acids to grape juice of the Merlot variety: Effect on amino acid uptake and aroma generation during alcoholic fermentation
P Hernández-Orte, MJ Ibarz, J Cacho, V Ferreira - Food Chemistry, 2006 - Elsevier
The effects of adding selected amino acids (phenylalanine, alanine, aspartic acid and threonine)
to grape juice on the generation of aroma compounds and on amino acid uptake were …
to grape juice on the generation of aroma compounds and on amino acid uptake were …
Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor …
MJ Ibarz, V Ferreira, P Hernández-Orte… - … of Chromatography A, 2006 - Elsevier
A procedure has been developed for the GC–MS analysis of the aromas released in fast
acid hydrolysis of precursor fractions from grape musts and skins. Different sorbents for the …
acid hydrolysis of precursor fractions from grape musts and skins. Different sorbents for the …
Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing
N Loscos, P Hernández-Orte, J Cacho, V Ferreira - Food chemistry, 2010 - Elsevier
The wines obtained by fermentation of a model medium supplemented with flavour precursors
from different grape varieties (Muscat, Chardonnay, Grenache, Tempranillo, Merlot, …
from different grape varieties (Muscat, Chardonnay, Grenache, Tempranillo, Merlot, …
Amino Acid Determination in Grape Juices and Wines by HPLC Using a Modification of the 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate (AQC) Method
P Hernández-Orte, MJ Ibarz, J Cacho, V Ferreira - Chromatographia, 2003 - Springer
The present paper reports the application of an optimized pre-column derivatization procedure
with aminoquinolyl-N-hydrosysuccinimidyl carbamate (AQC) to the determination of …
with aminoquinolyl-N-hydrosysuccinimidyl carbamate (AQC) to the determination of …
Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines …
N Lopez, E Puértolas, P Hernández-Orte… - LWT-Food Science and …, 2009 - Elsevier
The influence of the application of a pulsed electric field (PEF) treatment (5 kV/cm, 2.1 kJ/kg)
to the grape pomace on different quality parameters and anthocyanins content of Cabernet …
to the grape pomace on different quality parameters and anthocyanins content of Cabernet …