Vicente Ferreira: Professor of Analytical Chemistry at the University of Zaragoza and director of
Laboratorio de Análisis del Aroma y Enología (LAAE). Author of more than 220 scientific articles
and 3 patents on different aspects of aroma and flavour analysis,
mainly in wine. His work has been widely recognised by
part of the scientific and industrial communities, being listed in several databases
as one of the scientists with the highest impact in Applied Chemistry, Oenology and Food Science
. His main scientific interest is to understand the chemical basis of
sensory perception. In the case of wine, his group has made remarkable progress in the
understanding of the chemical keys to its sensory quality and longevity.
Contact and social network :
LinkedIN profile : Vicente Ferreira
Email : vferre@unizar.es
On our Websites :
- Oxidation vs reduction: the fate of tannins, pigments, VCSs, color and metabolomic fingerprint
This study investigates how different oxygen conditions affect the metabolomics of red wines. The wines were stored under oxidative and reductive conditions, with analyses revealing changes in sulfur compounds, color, and tannin-anthocyanin adducts, shedding light on wine aging processes. - Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines
This study explores the impact of non-wine Saccharomyces yeasts and bottle aging on the aroma profiles of semi-synthetic Tempranillo wines. Yeast strains influenced the release of esters, terpenes, and other aroma compounds, with aging enhancing most aromas.
