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9 results on '"Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences"'

1. Combining sensory and chemo-sensory strategies for the development of mouth-feel vocabulary describing red wines by Spanish wine experts

Author

Saenz Navajas, Maria-Pilar, Avizcuri, José-Miguel, Valentin, Dominique, Ferreira, Vicente, Fernández Zurbano, Purificación, Institut National de la Recherche Agronomique (INRA), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, ProdInra, Migration, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), and Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC)

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

Trabajo presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.

Published
2016

2. Modulation of bitterness by aroma: cross modal interactions in red wine

Author

De-La-Fuente-Blanco, Arancha, Sáenz-Navajas, María-Pilar, Gallego de la Sacristana, Roberto, Valentin, Dominique, Ferreira, Vicente, Fernández-Zurbano, Purificación, Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Institut National de la Recherche Agronomique (INRA), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Universidad de La Rioja (UR), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Instituto Agroalimentario de Aragón, University of Zaragoza - Universidad de Zaragoza [Zaragoza], Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, ProdInra, Migration, and Dijon (Kevin Oudard), Institut Agro

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, ComputingMilieux_MISCELLANEOUS
Abstract

Póster presentado en la Seventh European Conference on Sensory and Consumer Research (Eurosense 2016), celebrada en Dijon del 11 al 14 de septiembre de 2016.

Published
2016

3. Identification of green, aggressive and hard character of wines by a chemo-sensory directed methodology

Author

Fernandez-Zurbano, Purificación, Lacau, Blanca, Barón, Cristina, Valentin, Dominique, Avizcuri, José-Miguel, Saenz Navajas, Maria-Pilar, Ferreira, Vicente, Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Institut National de la Recherche Agronomique (INRA), Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), ProdInra, Migration, and Dijon (Kevin Oudard), Institut Agro

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2016

4. Novel contribution to the study of mouth-feel properties in wines

Author

Fernandez-Zurbano, Purificación, Valentin, Dominique, Avizcuri, José-Miguel, Saenz Navajas, Maria-Pilar, Ferreira, Vicente, Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Institut National de la Recherche Agronomique (INRA), Dijon (Kevin Oudard), Institut Agro, Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, ComputingMilieux_MISCELLANEOUS
Abstract

Trabajo presentado en el Macrowine 2016 (Macromolecules and Secondary Metabolites of Grapevine and Wine), celebrado en Changins (Suiza) del 27 al 30 de junio de 2016.

Published
2016

5. Chemosensory approach for understanding the green, aggressive and hard character of red wines

Author

Saenz Navajas, Maria-Pilar, Avizcuri, José-Miguel, Valentin, Dominique, Lacau, Blanca, Barón, Cristina, Astrain, Jesús, Fernández Zurbano, Purificación, Ferreira, Vicente, Institut National de la Recherche Agronomique (INRA), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Universidad de La Rioja (UR), and ProdInra, Migration

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

Trabajo presentado en la 67th ASEV National Conference, celebrado en Monterey (Estados Unidos) del 27 al 30 de junio de 2016.

Published
2016

6. Factores implicados en la percepción de calidad : Estrategias para la evaluación de la calidad organoléptica de los vinos

Author

Sáenz-Navajas, María-Pilar, de la Fuente, Arancha, Fernández-Zurbano, Purificación, Ferreira,Vicente, Cacho, Juan, Valentin, Dominique, Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), ProdInra, Migration, University of Zaragoza - Universidad de Zaragoza [Zaragoza], Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), and Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Titre traduit en français : "Facteurs impliqués dans la perception de la qualité : Stratégies d'évaluation de la qualité organoleptique des vins"; International audience; Definir el término calidad en el vino resulta complicado y no hay una definición universal: el carácter multidimensional de la calidad está relacionado con factores como la situación en la que se consume el vino, el entorno y la ocasión, las propiedades del producto en sí y quién es el consumidor.

Published
2015

7. Understanding intrinsic quality assessment of red wines by experts

Author

Saenz Navajas, Maria-Pilar, Avizcuri, José-Miguel, Echávarri, José Federico, Ferreira, Vicente, Fernández Zurbano, Purificación, Valentin, Dominique, Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR), Department of Chemistry, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), ProdInra, Migration, University of Zaragoza - Universidad de Zaragoza [Zaragoza], Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Aragon Institute for Engineering Research, Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), Dijon (Kevin Oudard), Institut Agro, Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), and Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, Quality perception, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, Wine, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, Experts
Abstract

Póster presentado en la 6th European Conference on Sensory and Consumer Research (EUROSENSE 2014 – A SENSE OF LIFE), celebrada en Copenague del 7 al 10 de septiembre de 2014., Colour, aroma or in-mouth properties have been confirmed to play an important role on intrinsic quality judgments of wine. However, little is known about the relative weight the different stimuli have on the global quality perception. In this context, the present work is mainly driven for further understanding the strategy used by experts when evaluating wine quality. More specifically, the first aim is to evaluate the contribution of the different sensory stimuli to global quality evaluation and then to relate wine attributes (appearance, aroma, in-mouth) to expert responses towards global quality perception. Therefore, a panel of 21 established wine experts were asked to score the wine quality (10cm-anchored line scale) of 16 Spanish red wines in four sessions under different conditions: (1) in dark glasses: experts evaluated wine attending exclusively to orthonasal aroma properties (Quality aroma-Qa-); (2) in clear glasses: experts scored quality based on exclusively visual stimuli (Quality visual-Qv-); (3) in dark glasses: experts had to taste each wine with a nose clip, to avoid aroma and visual interactions, and scored quality based on perceived in-mouth properties (Q in-mouth-Qm); (4) in clear glasses: participants had access to visual, aroma and in-mouth cues for evaluating the global quality (Quality global-Qg-) of wines, as in conventional tastings. In parallel, a trained sensory panel formed by more than 40 participants described the orthonasal (frequency of citation method) and in-mouth sensory properties of the wines. Wine colour properties were measured by CIELab model system. The panel of experts shows a good alignment in the quality concept based on orthonasal aroma and visual cues, having both of them an important weight in global quality assessment. On the contrary, experts have a heterogeneous in-mouth quality concept and three clusters were identified. Quality mapping has been further applied for disclosing the specific sensory drivers (aroma, in-mouth and colour) of global quality perception.

Published
2014

8. Chapter 7 - Sensory interactions in wine: effect of nonvolatile molecules on wine aroma and volatiles on Taste/Astringency perception

Author

Saenz Navajas, Maria-Pilar, Campo, Eva, Valentin, Dominique, Fernandez-Zurbano, Purificación, Ferreira, Vicente, Instituto de Ciencias de la Vid y el Vino (ICVV), Universidad de La Rioja (UR)-Consejo Superior de Investigaciones Científicas [Spain] (CSIC), Aragón Institute of Engineering Research [Zaragoza] (I3A), University of Zaragoza - Universidad de Zaragoza [Zaragoza], Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Universidad de La Rioja (UR), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Aragon Institute for Engineering Research, Centre des Sciences du Goût et de l'Alimentation, Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), and Dijon (Kevin Oudard), Institut Agro

Subjects
Volatile molecules, [SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [SCCO.NEUR]Cognitive science/Neuroscience, [SCCO.NEUR] Cognitive science/Neuroscience, [SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences, Sensory interactions, Wine, Nonvolatile molecules, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

International audience; It is widely accepted that sensory interactions can, and do, occur during wine consumption. To this concern, many studies have dealt with aroma-taste interactions which have been attributed to physicochemical interactions in the product itself, interactions at the receptor level or cognitive interactions. Although the understanding of these interactions has grown during last years and it has been demonstrated that they are strongly product-dependent, investigations have seldom gone beyond that of model solutions with a reduced number of components (volatile and/or nonvolatile molecules). Recently some investigations carried out in this field have been conducted with more complex matrixes in an attempt to simulate interactions in real wine samples. The aim of this chapter is to review these latest advances in the research of wine sensory interactions, and to highlight the magnitude, relative importance and qualitative nature of such sensory effects.

Published
2012

9. Estudio sobre las interacciones entre atributos sensoriales en vino. Ensayos de deconstrucción-reconstitución

Author

Saenz Navajas, Maria-Pilar, Campo, Eva, Fernández Zurbano, Purificación, Valentin, Dominique, Ferreira González, Vicente, Instituto de Ciencias de la Vid y el Vino - Institute of Grapevine and Wine Sciences, Partenaires INRAE, Aragon Institute for Engineering Research, Centre des Sciences du Goût (CSG), and Etablissement National d'Enseignement Supérieur Agronomique de Dijon (ENESAD)-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)

Subjects
[SCCO.NEUR]Cognitive science/Neuroscience, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2010

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