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Mariona Gil i Cortiella

Has grant

Senior Researcher - RyC grant

Universitat Rovira i Virgili

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

Recent Grants

Grant: Close

Effect of shape and material of tanks used during winemaking over the final properties of Chilean Sauvignon Blanc wines.

Open Date: 2016-11-01

Close Date: 2019-11-01

Grant: Close

Estudio de la influencia de los polisacáridos de origen vegetal sobre la astringencia y el envejecimiento del vino tinto: El efecto de la madurez de la uva

Open Date: 2014-11-01

Close Date: 2016-10-01

Articles (17)

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Collaborators (11)

Jordi Gombau

Lecturer and researcher

Universitat Rovira i Virgili

SPAIN

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Oscar Seguel

profesor/a

Universidad de Chile

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Fernando Zamora

Full Professor

Universitat Rovira i Virgili

SPAIN

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Sergio Gómez-Alonso

Catedrático (full professor)

University of Castilla-La Mancha

SPAIN

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José Pérez Navarro

Profesor Contratado Doctor

University of Castilla-La Mancha

SPAIN

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Albert Mas

Professor

Universitat Rovira i Virgili

SPAIN

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Álvaro Peña Neira

Full Profesor

Universidad de Chile

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José Ignacio Covarrubias

profesor/a

Universidad de Chile

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Claudio Pastenes

profesor/a

Universidad de Chile

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Ignacio García-Estévez

Profesor Contratado Doctor

Universidad de Salamanca

SPAIN

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Joan-Miquel Canals

Associated Professor

Universitat Rovira i Virgili - Campus Sescelades

SPAIN

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Mariona Gil i Cortiella

Research Interests

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Recent Grants

Articles (17)

Employing protective colloids in traditional method sparkling wine production

Protegir el vi del fum dels incendis

Phenolic composition and extractability of Chilean ‘Syrah’ grapes and wines under contrasting climatic conditions

Phenolic, Polysaccharide, and Color Variability in Chilean Commercial Chardonnay Wines: Influence of Closure Type, Geographic Origin, and Vintage

Chemical and Sensory Characterization of Dry-Farmed Vitis vinifera L. cv. País Wines from the Maule and Itata Valleys: Evidence from a Single Vintage

Sodium Alginate Decreases the Concentration of Calcium in Wines, Possibly Lowering the Risk of Calcium Tartrate Instability

Chemical Profile and Phenolic Composition of Commercial Chilean Pinot Noir Wines from Clonal and Mass-Selection

Biotechnological and Oenological Potential of Advanced Genetic Lines of Grapevine Resistant to Powdery Mildew (Erysiphe necator)

Biomass-derived chars as soil amendments for sustainable agricultural management

The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory‐Scale Trials

Modulation of volatile production in strawberries fruits by endophytic fungi: Insights into modulation of the ester's biosynthetic pathway under drought condition

Inoculation with a selected strain of <i>Metschnikowia pulcherrima</i> as a bioprotective alternative to sulphites for preventing browning of white grape must

Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning

Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine

Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima

Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry

Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile

Collaborators (11)

Jordi Gombau

Oscar Seguel

Fernando Zamora

Sergio Gómez-Alonso

José Pérez Navarro

Albert Mas

Álvaro Peña Neira

José Ignacio Covarrubias

Claudio Pastenes

Ignacio García-Estévez

Joan-Miquel Canals

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