Browsing by Author "Laurie, V. Felipe"

Now showing items 1-6 of 6

    • Chemical and physical implications of the use of alternative vessels to oak barrels during the production ... 
      Gil i Cortiella, Mariona; Úbeda Aguilera, Cristina; Covarrubias Peña, José Ignacio; Laurie, V. Felipe; Peña Neira, Álvaro Iván (MDPI, 2021)
      Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, ...
    • Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light 
      Cáceres Mella, Alejandro; Flores Valdivia, Daniela; Laurie, V. Felipe; López Solís, Remigio; Peña Neira, Álvaro (American Chemical Society, 2014)
      The chemical and sensory effects of storing Sauvignon Blanc in colored bottles and exposing them to artificial light were examined. The colors of the bottles chosen were Dead Leaf Green, Antique Green, Amber, and Flint. ...
    • Contribution of metals, sulfur-dioxide and phenolic compounds to the antioxidant capacity of Carménère wines 
      Zúñiga, María A.; Pérez Roa, Rodolfo E.; Olea Azar, Claudio; Laurie, V. Felipe; Agosin Trumper, Eduardo (Elsevier, 2014)
      In this research, we determined the chemical composition of 37 Vitis vinifera cv. Carme´ne` re wines and established their antioxidant capacity (AC). A set of 26 measurements of chemical species potentially related to ...
    • Nanoinformatics: an emerging area of information technology at the intersection of bioinformatics, computational ... 
      González Nilo, Fernando; Pérez Acle, Tomás; Guínez Molinos, Sergio; Geraldo, Daniela A.; Sandoval, Claudia; Yévenes, Alejandro; Santos, Leonardo S.; Laurie, V. Felipe; Mendoza, Hegaly; Cachau, Raúl E. (SOC BIOLGIA CHILE, 2011)
      After the progress made during the genomics era, bioinformatics was tasked with supporting the fl ow of information generated by nanobiotechnology efforts. This challenge requires adapting classical bioinformatic and ...
    • Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale 
      Laurie, V. Felipe; Salazar, Sofía; Campos, M. Ignacia; Cáceres Mella, Alejandro; Peña Neira, Álvaro (American Society for Enology and Viticulture., 2014)
      Microoxygenation (MOX) is a winemaking technique used with the aim of enhancing certain chemical and sensory wine features. Theoretically, by infusing small volumes of oxygen in a continuous way, the quality of the product ...
    • Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro 
      Laurie, V. Felipe; Zúñiga, María C.; Carrasco Sánchez, Verónica; Santos, Leonardo S.; Cañete, Álvaro; Olea Azar, Claudio; Ugliano, Maurizio; Agosin Trumper, Eduardo (Elsevier, 2012)
      Volatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this ...