Rocio Gil - Academia.edu (original) (raw)
Papers by Rocio Gil
Trabajo presentado en el 20th GIESCO International Meeting (Group of International Experts for Co... more Trabajo presentado en el 20th GIESCO International Meeting (Group of International Experts for Cooperation on Vitivinicultural Systems), celebrado en Mendoza (Argentina) del 5 al 9 de noviembre de 2017
Two different dates of application of elicitors to monastrell grapes: impact on the complex carbo... more Two different dates of application of elicitors to monastrell grapes: impact on the complex carbohydrates of their wines. ŒNOIVAS 2019 - 11. International Symposium of Œnology - 11. edition In Vino Analytica Scientia
Chemistry, 2022
The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl... more The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl-jasmonate (MeJ) and benzothiadiazole (BTH)—to Monastrell grapes, at two maturation stages, affected the composition and structure of the skin cell walls (SCWs) to differing extents. This study was conducted in 2016–2017 on Vitis vinifera L. cv Monastrell. A water suspension of MeJ and BTH, and a mixture of both, was applied at veraison and mid-ripening. The composition of the berry SCW was analyzed. Environmental conditions caused substantial changes in SCW composition, especially at high temperatures. Indeed, a reduction of approximately 50% in the biosynthesis of hemicellulose, proteins and total phenols was observed, accompanied by a slight increase in cellulose and lignin. However, the application of the treatments also caused changes in some SCW constituents: increases in the concentration of phenols, proteins and lignin were observed, especially when the MeJ and MeJ + BTH treatmen...
Journal of Analytical Methods in Chemistry, 2013
This paper explores the characteristics of the anthocyanin and flavonol composition and content i... more This paper explores the characteristics of the anthocyanin and flavonol composition and content in grapes from plants resulting from intraspecific crosses ofVitis viniferavarieties Monastrell × Cabernet Sauvignon, Monastrell × Syrah, and Monastrell × Barbera, in order to acquire information for future breeding programs. The anthocyanin and flavonol compositions of twenty-seven hybrids bearing red grapes and 15 hybrids bearing white grapes from Monastrell × Syrah, 32 red and 6 white from Monastrell × Cabernet Sauvignon, and 13 red from Monastrell × Barbera have been studied. Among the intraspecific crosses, plants with grapes presenting very high concentrations of anthocyanins and flavonols were found, indicating a transgressive segregation for this character, and this could lead to highly colored wines with an increased benefits for human health. As regards the qualitative composition of anthocyanins and flavonols, the hydroxylation pattern of the hybrids that also may influence win...
LWT - Food Science and Technology, 2002
... 9. C. DALLAS, JM RICARDO-DA SILVA and O. LAUREANO, Degradation of oligomeric procyanidins and... more ... 9. C. DALLAS, JM RICARDO-DA SILVA and O. LAUREANO, Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red ... GIL-MUÑOZ, R. GOMEZ-PLAZA, E. MARTINEZ, A. LOPEZ-ROCA, JM Evolution of phenolic compounds during wine fermentation and post ...
Journal of Wine Research, 2000
The effect of the fining agents bentonite and polyvinylpolypyrrolidone (PVPP) on wine phenolics a... more The effect of the fining agents bentonite and polyvinylpolypyrrolidone (PVPP) on wine phenolics and colour characteristics has been studied, and the characteristics compared with those of an untreated wine. The use of fining agents resulted in lower concentrations of hydroxycinnamic derivatives, procyanidins and flavan-3-ols but higher concentrations of monomeric anthocyanins. The addition of fining agents in the pre-fermentative phase may
Journal of the Science of Food and Agriculture, 2000
Skip to Main Content. ...
Journal of Food Composition and Analysis, 1999
... R. Gil-Muñoz a , E. Gómez-Plaza a , 1 , A. Martínez a and JM López-Roca b. ... 14. C. Gómez-C... more ... R. Gil-Muñoz a , E. Gómez-Plaza a , 1 , A. Martínez a and JM López-Roca b. ... 14. C. Gómez-Cordovés and ML Gónzalez-San José, Interpretation of color variables during the aging of red wines: Relationship with families of phenolic compounds. J. Agric. Food. Chem. ...
Journal of Essential Oil Research, 1998
Page 1. J. Essent. Otl Res., 10, 67-69 (Jan/Feb 1998) RESEARCH NOTE Volatile Compounds of Three L... more Page 1. J. Essent. Otl Res., 10, 67-69 (Jan/Feb 1998) RESEARCH NOTE Volatile Compounds of Three Limonium Species: L. latifolia, L. x altaica and L. perezii M. Constanza Soriano Cane,' Encarna Gmez Plaza, R do Gil Mdoz ...
Journal of Agricultural and Food Chemistry, 2011
The effect of three enological techniques (low temperature prefermentative maceration, must freez... more The effect of three enological techniques (low temperature prefermentative maceration, must freezing with dry ice, and the use of a maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment, contrary to expectations, led to wines with the highest content of seed-derived proanthocyanidins. The use of the maceration enzyme also increased the concentration of proanthocyanidins during all of the fermentative process, as compared to a control wine, although the increase was not only due to skin proanthocyanidins but also seed proanthocyanidins. We have demonstrated in this study that maceration enzymes also facilitate seed phenolic extraction.
Journal of Agricultural and Food Chemistry, 2000
The purpose of this work was to determine the influence of vinification technique (maceration tem... more The purpose of this work was to determine the influence of vinification technique (maceration temperature and clarification method), storage temperature, and length of storage time on the phenolic compounds and color of young red wines. Multivariate analysis of variance and principal component analysis pointed to significant differences among all of the variables according to vinification technique and length of storage time. Storage temperature did not cause significant differences between some of the variables. The best color characteristics were obtained when low-temperature maceration wines were clarified with polyvinylpyrrolidone. Color quality also improved with lower storage temperature.
Journal of Agricultural and Food Chemistry, 2013
Benzothiadiazole (BTH) and methyl jasmonate (MeJ) have been described as exogenous elicitors of s... more Benzothiadiazole (BTH) and methyl jasmonate (MeJ) have been described as exogenous elicitors of some plant defense compounds, polyphenols among them. Given that they activate different arrays of biochemical reactions to induce resistance, the objective of this study was to determine whether the joint application of BTH and MeJ to grape clusters affects the level of the main flavonoid compounds in grapes and in the resulting wines. The results are compared with those obtained when abscisic acid (ABA), a plant growth regulator involved in several physiological processes, was sprayed in the same vineyard. The results obtained indicated that, although the application of ABA increased the content of skin anthocyanins and tannins, these positive effects were not reflected in the wines made from these grapes. BTH+MeJ-treated grapes also presented higher anthocyanin and flavonol contents, and in this case, their wines presented better chromatic characteristics that the wine made from control grapes.
Journal of Agricultural and Food Chemistry, 2012
International Journal of Food Science & Technology, 2010
International Journal of Food Science & Technology, 2011
Page 1. Original article Determination of anthocyanin content in CV Monastrell grapes during ripe... more Page 1. Original article Determination of anthocyanin content in CV Monastrell grapes during ripening period using several procedures Rocıo Gil-Mun oz,* Ana Moreno-Pérez, Rosario Vila-López, José I. Fernández-Fernández & Adrián Martınez-Cutillas ...
International Journal of Food Science & Technology, 2013
ABSTRACT Winemakers are interested in wines with low bitterness and astringency, and therefore, t... more ABSTRACT Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.
Food Research International, 1997
Trabajo presentado en el 20th GIESCO International Meeting (Group of International Experts for Co... more Trabajo presentado en el 20th GIESCO International Meeting (Group of International Experts for Cooperation on Vitivinicultural Systems), celebrado en Mendoza (Argentina) del 5 al 9 de noviembre de 2017
Two different dates of application of elicitors to monastrell grapes: impact on the complex carbo... more Two different dates of application of elicitors to monastrell grapes: impact on the complex carbohydrates of their wines. ŒNOIVAS 2019 - 11. International Symposium of Œnology - 11. edition In Vino Analytica Scientia
Chemistry, 2022
The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl... more The aim of this study was to evaluate whether the application of two pre-harvest elicitors—methyl-jasmonate (MeJ) and benzothiadiazole (BTH)—to Monastrell grapes, at two maturation stages, affected the composition and structure of the skin cell walls (SCWs) to differing extents. This study was conducted in 2016–2017 on Vitis vinifera L. cv Monastrell. A water suspension of MeJ and BTH, and a mixture of both, was applied at veraison and mid-ripening. The composition of the berry SCW was analyzed. Environmental conditions caused substantial changes in SCW composition, especially at high temperatures. Indeed, a reduction of approximately 50% in the biosynthesis of hemicellulose, proteins and total phenols was observed, accompanied by a slight increase in cellulose and lignin. However, the application of the treatments also caused changes in some SCW constituents: increases in the concentration of phenols, proteins and lignin were observed, especially when the MeJ and MeJ + BTH treatmen...
Journal of Analytical Methods in Chemistry, 2013
This paper explores the characteristics of the anthocyanin and flavonol composition and content i... more This paper explores the characteristics of the anthocyanin and flavonol composition and content in grapes from plants resulting from intraspecific crosses ofVitis viniferavarieties Monastrell × Cabernet Sauvignon, Monastrell × Syrah, and Monastrell × Barbera, in order to acquire information for future breeding programs. The anthocyanin and flavonol compositions of twenty-seven hybrids bearing red grapes and 15 hybrids bearing white grapes from Monastrell × Syrah, 32 red and 6 white from Monastrell × Cabernet Sauvignon, and 13 red from Monastrell × Barbera have been studied. Among the intraspecific crosses, plants with grapes presenting very high concentrations of anthocyanins and flavonols were found, indicating a transgressive segregation for this character, and this could lead to highly colored wines with an increased benefits for human health. As regards the qualitative composition of anthocyanins and flavonols, the hydroxylation pattern of the hybrids that also may influence win...
LWT - Food Science and Technology, 2002
... 9. C. DALLAS, JM RICARDO-DA SILVA and O. LAUREANO, Degradation of oligomeric procyanidins and... more ... 9. C. DALLAS, JM RICARDO-DA SILVA and O. LAUREANO, Degradation of oligomeric procyanidins and anthocyanins in a Tinta Roriz red ... GIL-MUÑOZ, R. GOMEZ-PLAZA, E. MARTINEZ, A. LOPEZ-ROCA, JM Evolution of phenolic compounds during wine fermentation and post ...
Journal of Wine Research, 2000
The effect of the fining agents bentonite and polyvinylpolypyrrolidone (PVPP) on wine phenolics a... more The effect of the fining agents bentonite and polyvinylpolypyrrolidone (PVPP) on wine phenolics and colour characteristics has been studied, and the characteristics compared with those of an untreated wine. The use of fining agents resulted in lower concentrations of hydroxycinnamic derivatives, procyanidins and flavan-3-ols but higher concentrations of monomeric anthocyanins. The addition of fining agents in the pre-fermentative phase may
Journal of the Science of Food and Agriculture, 2000
Skip to Main Content. ...
Journal of Food Composition and Analysis, 1999
... R. Gil-Muñoz a , E. Gómez-Plaza a , 1 , A. Martínez a and JM López-Roca b. ... 14. C. Gómez-C... more ... R. Gil-Muñoz a , E. Gómez-Plaza a , 1 , A. Martínez a and JM López-Roca b. ... 14. C. Gómez-Cordovés and ML Gónzalez-San José, Interpretation of color variables during the aging of red wines: Relationship with families of phenolic compounds. J. Agric. Food. Chem. ...
Journal of Essential Oil Research, 1998
Page 1. J. Essent. Otl Res., 10, 67-69 (Jan/Feb 1998) RESEARCH NOTE Volatile Compounds of Three L... more Page 1. J. Essent. Otl Res., 10, 67-69 (Jan/Feb 1998) RESEARCH NOTE Volatile Compounds of Three Limonium Species: L. latifolia, L. x altaica and L. perezii M. Constanza Soriano Cane,' Encarna Gmez Plaza, R do Gil Mdoz ...
Journal of Agricultural and Food Chemistry, 2011
The effect of three enological techniques (low temperature prefermentative maceration, must freez... more The effect of three enological techniques (low temperature prefermentative maceration, must freezing with dry ice, and the use of a maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment, contrary to expectations, led to wines with the highest content of seed-derived proanthocyanidins. The use of the maceration enzyme also increased the concentration of proanthocyanidins during all of the fermentative process, as compared to a control wine, although the increase was not only due to skin proanthocyanidins but also seed proanthocyanidins. We have demonstrated in this study that maceration enzymes also facilitate seed phenolic extraction.
Journal of Agricultural and Food Chemistry, 2000
The purpose of this work was to determine the influence of vinification technique (maceration tem... more The purpose of this work was to determine the influence of vinification technique (maceration temperature and clarification method), storage temperature, and length of storage time on the phenolic compounds and color of young red wines. Multivariate analysis of variance and principal component analysis pointed to significant differences among all of the variables according to vinification technique and length of storage time. Storage temperature did not cause significant differences between some of the variables. The best color characteristics were obtained when low-temperature maceration wines were clarified with polyvinylpyrrolidone. Color quality also improved with lower storage temperature.
Journal of Agricultural and Food Chemistry, 2013
Benzothiadiazole (BTH) and methyl jasmonate (MeJ) have been described as exogenous elicitors of s... more Benzothiadiazole (BTH) and methyl jasmonate (MeJ) have been described as exogenous elicitors of some plant defense compounds, polyphenols among them. Given that they activate different arrays of biochemical reactions to induce resistance, the objective of this study was to determine whether the joint application of BTH and MeJ to grape clusters affects the level of the main flavonoid compounds in grapes and in the resulting wines. The results are compared with those obtained when abscisic acid (ABA), a plant growth regulator involved in several physiological processes, was sprayed in the same vineyard. The results obtained indicated that, although the application of ABA increased the content of skin anthocyanins and tannins, these positive effects were not reflected in the wines made from these grapes. BTH+MeJ-treated grapes also presented higher anthocyanin and flavonol contents, and in this case, their wines presented better chromatic characteristics that the wine made from control grapes.
Journal of Agricultural and Food Chemistry, 2012
International Journal of Food Science & Technology, 2010
International Journal of Food Science & Technology, 2011
Page 1. Original article Determination of anthocyanin content in CV Monastrell grapes during ripe... more Page 1. Original article Determination of anthocyanin content in CV Monastrell grapes during ripening period using several procedures Rocıo Gil-Mun oz,* Ana Moreno-Pérez, Rosario Vila-López, José I. Fernández-Fernández & Adrián Martınez-Cutillas ...
International Journal of Food Science & Technology, 2013
ABSTRACT Winemakers are interested in wines with low bitterness and astringency, and therefore, t... more ABSTRACT Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.
Food Research International, 1997