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Dive into the research topics where Carmen Ancín Azpilicueta is active.

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Featured researches published by Carmen Ancín Azpilicueta.


Food Research International | 2002

Volatile composition of aged wine in used barrels of French oak and of American oak

Teresa Garde Cerdán; Sara Rodrı́guez Mozaz; Carmen Ancín Azpilicueta

Abstract This investigation studied the behaviour of the barrels at the completion of their cycle of use (5–6 years old) on the volatile composition of a red wine. Results showed that compounds from the wood such as vanillin, syringaldehyde and trans-β-methyl-γ-octalactone, which are important for the aroma of the wine, were lower than their threshold of perception. Vanillin, syringaldehyde and acetovanillone were found in higher concentrations in the wines aged in French oak, even though their initial concentrations are normally higher in the American oak. Cis-β-methyl-γ-octalactone was only found in concentrations above its threshold of perception in wines aged in the American oak barrels. In all the wines high concentrations of 4-ethyl phenol and 4-ethyl guaiacol were found, and these have a negative impact on the quality of the product, probably due to the presence of contaminating microflora as the barrels were old.


Journal of Food Engineering | 2004

Accumulation of volatile compounds during ageing of two red wines with different composition

Teresa Garde Cerdán; Diego Torrea Goñi; Carmen Ancín Azpilicueta


Journal of Agricultural and Food Chemistry | 2003

Changes in amine concentrations during aging of red wine in oak barrels

Nerea Jiménez Moreno; Diego Torrea Goñi; Carmen Ancín Azpilicueta


Lwt - Food Science and Technology | 2007

Binding of oak volatile compounds by wine lees during simulation of wine ageing

Nerea Jiménez Moreno; Carmen Ancín Azpilicueta


Journal of the Science of Food and Agriculture | 2006

Influence of addition of yeast autolysate on the formation of amines in wine

Ana González Marco; Nerea Jiménez Moreno; Carmen Ancín Azpilicueta


Food Chemistry | 2006

Amine concentrations in wine stored in bottles at different temperatures

Ana González Marco; Carmen Ancín Azpilicueta


Journal of the Science of Food and Agriculture | 2004

Influence of wine turbidity on the accumulation of biogenic amines during aging

Nerea Jiménez Moreno; Carmen Ancín Azpilicueta


International Journal of Food Science and Technology | 2006

The development of esters in filtered and unfiltered wines that have been aged in oak barrels

Nerea Jiménez Moreno; Carmen Ancín Azpilicueta


Journal of Agricultural and Food Chemistry | 1999

Use of nitrogen compounds in spontaneous and inoculated wine fermentations.

Diego Torrea Goñi; Carmen Ancín Azpilicueta


Journal of Agricultural and Food Chemistry | 2007

Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.

Nerea Jiménez Moreno; Ana González Marco; Carmen Ancín Azpilicueta

Collaboration


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Nerea Jiménez Moreno

Universidad Pública de Navarra

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Teresa Garde Cerdán

Universidad Pública de Navarra

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Ana González Marco

Universidad Pública de Navarra

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Diego Torrea Goñi

Universidad Pública de Navarra

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D. Torrea Goñi

Universidad Pública de Navarra

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Asun García

University of Barcelona

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L. Zufía López

Universidad Pública de Navarra

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Sara Rodrı́guez Mozaz

Universidad Pública de Navarra

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