![Foto de Teresa](/img/nophoto.png)
Teresa
Garde Cerdán
Publicaciones en las que colabora con Teresa Garde Cerdán (21)
2019
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Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives
LWT, Vol. 101, pp. 395-403
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Recent advances in the study of grape and wine volatile composition: Varietal, fermentative, and aging aroma compounds
Food Aroma Evolution: During Food Processing, Cooking, and Aging (CRC Press), pp. 439-463
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Rootstock effects on grape anthocyanins, skin and seed proanthocyanidins and wine color and phenolic compounds from Vitis vinifera L. Merlot grapevines
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2846-2854
2018
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Carignan phenolic composition in wines from ten sites of the Maule Valley (Chile): Location and rootstock implications
Scientia Horticulturae, Vol. 234, pp. 63-73
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Characterization of phenolic composition in Carignan noir grapes (Vitis vinifera L.) from six wine-growing sites in Maule Valley, Chile
Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 274-282
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Grape and wine amino acid composition from Carignan noir grapevines growing under rainfed conditions in the Maule Valley, Chile: Effects of location and rootstock
Food Research International, Vol. 105, pp. 344-352
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Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile
Journal of the Science of Food and Agriculture
2017
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Effect of different foliar nitrogen applications on the must amino acids and glutathione composition in Cabernet Sauvignon vineyard
LWT - Food Science and Technology, Vol. 75, pp. 147-154
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Foliar nitrogen application in Cabernet Sauvignon vines: Effects on wine flavonoid and amino acid content
Food Research International, Vol. 96, pp. 46-53
2015
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Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation
Food Chemistry, Vol. 170, pp. 401-406
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Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes
Fermentation Technology, Vol. 4, Núm. 1
2012
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Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds
Food Chemistry, Vol. 132, Núm. 4, pp. 1836-1845
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Effect of an oak extract applied on "Verdejo" vineyard in the oenological quality of grape
XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010)
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Effect of an oak extract applied to 'Verdejo' vineyard on grape composition
Acta Horticulturae, Vol. 931, pp. 339-344
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Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety
Journal of Food Science, Vol. 77, Núm. 1, pp. C71-C79
2011
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Effect of oak extract application to Verdejo grapevines on grape and wine aroma
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3253-3263
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Fungicide effects on ammonium and amino acids of Monastrell grapes
Food Chemistry, Vol. 129, Núm. 4, pp. 1676-1680
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Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems
Food Chemistry, Vol. 124, Núm. 1, pp. 106-116
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Relación entre el contenido de aminoácidos de uvas muestreadas antes de su madurez y la composición aromática de vinos elaborados con estas uvas maduras
Enoviticultura, Núm. 10, pp. 6-12
2010
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Interés del contenido de aminoácidos de la uva en la determinación de la calidad aromática del vino
Trabajos presentados con motivo del VII Foro Mundial del Vino: [recurso electrónico]. Logroño, La Rioja, España, 12, 13, y 14 de mayo de 2010