Pau Sancho-Galán

Profesor Sustituto Interino. Área de Tecnología de Alimentos

Universidad de Cádiz

Spain

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About

Pau Sancho-Galán is a Profesor Sustituto Interino in the Área de Tecnología de Alimentos at Universidad de Cádiz, Spain. His research focuses on enology, particularly the use of indigenous grape varieties and fermentation processes, as reflected in his recent articles. He has also contributed to the advancement of competency-based education in instrumental analysis through innovative teaching approaches.

Articles (16)

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2024

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2024

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2023

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2023

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2023

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2023

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2023

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2022

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2022

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2021

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2021

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2021

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2021

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2020

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SPAIN

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Associated Professor

Universitat Rovira i Virgili - Campus Sescelades

SPAIN

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Pau Sancho-Galán

Research Interests

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Articles (16)

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving

Alcoholic Fermentation Activators: Bee Pollen Extracts as a New Alternative

Physiological, Enological and Agronomic Characterization of Pedro Ximénez Grapevine Cultivar under Organic Farming in a Warm Climate Zone

The Use of Overripe Grapes and Their Skins for Naturally Sweet Wines Production in a Warm Climate Zone

Analysis of the Diversity Presented by Vitis vinifera L. in the Volcanic Island of La Gomera (Canary Archipelago, Spain) Using Simple Sequence Repeats (SSRs) as Molecular Markers

Characterisation and Identification of Vines from Fuerteventura (Canary Volcanic Archipelago (Spain)) Using Simple Sequence Repeat Markers

Study of Molecular Biodiversity and Population Structure of Vitis vinifera L. ssp. vinifera on the Volcanic Island of El Hierro (Canary Islands, Spain) by Using Microsatellite Markers

Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

Preliminary Study of Enological Potential and Volatile Compounds of Tintilla de Rota Somatic Variant Grown in a Warm Climate

Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines

Effect of Grape Over-Ripening and Its Skin Presence on White Wine Alcoholic Fermentation in a Warm Climate Zone

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Identification of Red Grapevine Cultivars (Vitis vinifera L.) Preserved in Ancient Vineyards in Axarquia (Andalusia, Spain)

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Physicochemical and Nutritional Characterization of Winemaking Lees: A New Food Ingredient

Collaborators (9)

Ana Concepción Jiménez Cantizano

Cristina Lasanta Melero

Ildefonso Caro

Francesca Fort

José Manuel Igartuburu Chinchilla

Ana Ruiz Rodriguez

remedios castro mejias

Víctor Manuel Palacios Macías

Joan-Miquel Canals

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