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Papers by Encarna Gómez Plaza

Research paper thumbnail of Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Journal of Agricultural and Food Chemistry, 2009

In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (V... more In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (Vitis vinifera L.) crosses were determined. Concentration and compositional information in extracts was determined by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol. In general, the proanthocyanidin compositions of crosses were qualitatively similar to those of Monastrell and Syrah, but, quantitatively, differences were observed. Consistent with transgressive segregation, the proanthocyanidin concentration in some crosses exceeded that in either parent. To the best of the authors' knowledge, this is the first study to provide information on the inheritance of proanthocyanidin features from V. vinifera cultivars. The overall objective of this study is to develop new varieties that are well-adapted to our agro-ecological conditions, as Monastrell is, and with a proanthocyanidin profile that will result in high-quality wines.

Research paper thumbnail of Sensory Descriptive Analysis of a Red Wine Aged with Oak Chips in Stainless Steel Tanks or Used Barrels: Effect of the Contact Time and Size of the Oak Chips

Journal of Food Quality, 2008

The influence of adding oak chips to a wine stored either in a stainless steel tank or in used ba... more The influence of adding oak chips to a wine stored either in a stainless steel tank or in used barrels was assessed by sensory analysis, using descriptive analysis as well as triangular tests to determine whether differences between the samples could be clearly perceived. Both the size of the oak chips and the length of contact time were studied. The results were also compared with the scores reached by wines aged in new oak barrels. The sensory analyses showed that when the wines were aged in tanks, the effect of adding oak chips was readily appreciated by the panelists and the differences were clearer than when the panelist had to differentiate wines aged in used barrels, with or without chips. Also, the panelists were able to clearly differentiate between wines aged in new barrels and those aged in tanks and in contact with wood chips. When the wood pieces were added to used barrels, the differences between the resulting wine and that aged in new barrels, although smaller, were still perceived, the latter reaching higher scores in the sensory analysis. PRACTICAL APPLICATIONS Aging wines in barrels improves their quality and contributes to their organoleptic characteristics. After a period of oak barrel maturation, the wines are enriched in aromatic substances, the color is more stable and mouthfeel complexity is improved. However, barrels are expensive, take up a lot of space

Research paper thumbnail of Volatile Compounds of Three Limonium Species: L. latifolia, L. x altaica and L perezii

Journal of Essential Oil Research, 1998

The chemical composition of the volatile concentrates of different cultivars of Limonium latifoli... more The chemical composition of the volatile concentrates of different cultivars of Limonium latifolia Kuntze, L. x altaica Roh and L. perezii Hubb (Plumbaginaceae family) were studied by GC and GC/MS. The high content of carbonyl compounds such as nonanal, that in Violet cultivar represented 9.8%, phenylacetaldehyde (2.7%) and decanal (1.5%) must be pointed out. Some of the carbonyl compounds found in the aromatic profile arose from the lipoxygenase activity on the disrupted tissues. The presence of hydrocarbons such as heneicosane (C21), docosane (C22), tricosane (C23), tetracosane (C24), heptacosane (C27), octacosane (C28) was also highlighted

Research paper thumbnail of Grape Skin and Seed Proanthocyanidins from Monastrell × Syrah Grapes

Journal of Agricultural and Food Chemistry, 2009

In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (V... more In this study, the grape skin and seed proanthocyanidin profiles from Monastrell x Syrah grape (Vitis vinifera L.) crosses were determined. Concentration and compositional information in extracts was determined by reversed-phase HPLC after acid-catalyzed cleavage in the presence of excess phloroglucinol. In general, the proanthocyanidin compositions of crosses were qualitatively similar to those of Monastrell and Syrah, but, quantitatively, differences were observed. Consistent with transgressive segregation, the proanthocyanidin concentration in some crosses exceeded that in either parent. To the best of the authors' knowledge, this is the first study to provide information on the inheritance of proanthocyanidin features from V. vinifera cultivars. The overall objective of this study is to develop new varieties that are well-adapted to our agro-ecological conditions, as Monastrell is, and with a proanthocyanidin profile that will result in high-quality wines.

Research paper thumbnail of Sensory Descriptive Analysis of a Red Wine Aged with Oak Chips in Stainless Steel Tanks or Used Barrels: Effect of the Contact Time and Size of the Oak Chips

Journal of Food Quality, 2008

The influence of adding oak chips to a wine stored either in a stainless steel tank or in used ba... more The influence of adding oak chips to a wine stored either in a stainless steel tank or in used barrels was assessed by sensory analysis, using descriptive analysis as well as triangular tests to determine whether differences between the samples could be clearly perceived. Both the size of the oak chips and the length of contact time were studied. The results were also compared with the scores reached by wines aged in new oak barrels. The sensory analyses showed that when the wines were aged in tanks, the effect of adding oak chips was readily appreciated by the panelists and the differences were clearer than when the panelist had to differentiate wines aged in used barrels, with or without chips. Also, the panelists were able to clearly differentiate between wines aged in new barrels and those aged in tanks and in contact with wood chips. When the wood pieces were added to used barrels, the differences between the resulting wine and that aged in new barrels, although smaller, were still perceived, the latter reaching higher scores in the sensory analysis. PRACTICAL APPLICATIONS Aging wines in barrels improves their quality and contributes to their organoleptic characteristics. After a period of oak barrel maturation, the wines are enriched in aromatic substances, the color is more stable and mouthfeel complexity is improved. However, barrels are expensive, take up a lot of space

Research paper thumbnail of Volatile Compounds of Three Limonium Species: L. latifolia, L. x altaica and L perezii

Journal of Essential Oil Research, 1998

The chemical composition of the volatile concentrates of different cultivars of Limonium latifoli... more The chemical composition of the volatile concentrates of different cultivars of Limonium latifolia Kuntze, L. x altaica Roh and L. perezii Hubb (Plumbaginaceae family) were studied by GC and GC/MS. The high content of carbonyl compounds such as nonanal, that in Violet cultivar represented 9.8%, phenylacetaldehyde (2.7%) and decanal (1.5%) must be pointed out. Some of the carbonyl compounds found in the aromatic profile arose from the lipoxygenase activity on the disrupted tissues. The presence of hydrocarbons such as heneicosane (C21), docosane (C22), tricosane (C23), tetracosane (C24), heptacosane (C27), octacosane (C28) was also highlighted