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List of works by Purificación Hernández-Orte

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

scientific article published on 29 February 2012

Clues about the role of methional as character impact odorant of some oxidized wines

scientific article published on 01 September 2000

Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties

scientific article published on 01 March 2009

Determination of the biogenic amines in musts and wines before and after malolactic fermentation using 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate as the derivatizing agent.

scientific article published on 31 July 2006

Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry

scientific article published on 13 January 2014

Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

article

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids ⬇️

scientific article published on 03 March 2011

Elusive Chemistry of Hydrogen Sulfide and Mercaptans in Wine.

scientific article

Fate of grape flavor precursors during storage on yeast lees.

scientific article

Gas chromatographic-sulfur chemiluminescent detector procedures for the simultaneous determination of free forms of volatile sulfur compounds including sulfur dioxide and for the determination of their metal-complexed forms

scientific article published on 23 February 2019

How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

scientific article published on 28 March 2019

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.

scientific article published on 16 June 2014

Micro-oxygenation does not eliminate hydrogen sulfide and mercaptans from wine; it simply shifts redox and complex-related equilibria to reversible oxidized species and complexed forms.

scientific article

Rapid sensory-directed methodology for the selection of high-quality aroma wines.

scientific article

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions

scientific article published on 07 July 2007

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles

scientific article published on 24 January 2012

Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors

scientific article published on 2 August 2017

The effects of copper fining on the wine content in sulfur off-odors and on their evolution during accelerated anoxic storage

scientific article published on 24 March 2017

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