ANALYSIS OF POLYPHENOLS, AROMAS AND OTHER PARAMETERS IN GRAPES, MUSTS, WINES, VINEGARS, BRANDY, LIQUORS AND AGRI-FOOD PRODUCTS.
- Sensory analysis of agri-food products and studies with consumers.
- Characterization of fire residues and flammable liquids using spectroscopic techniques
CHARACTERIZATION AND DIFFERENTIATION OF WINE AND AGRI-FOOD PRODUCTS AND THEIR RELATIONSHIP TO QUALITY
- Production of food products from wine products
- Optimized aging of wines, distillates and vinegars.
- Study of adulterations in agri-food products (honeys, oils, jams, extracts¿).
STUDY OF COMPONENTS PRESENT IN WINE AND AGRI-FOOD PRODUCTS BENEFICIAL TO HEALTH
- Study of the conservation of technological and artisanal wine heritage (Campus of International Excellence in Cultural and Natural Heritage)
- Re-use of wine and agri-food waste for various purposes (cosmetics, dietetics, preservatives, etc.)
The research of this group initially concentrated on wine growing and over time it has been opened up to agri-food in general. Its strength lies in its analytical potential, developing methodologies that are being used by the entire oenological and agri-food scientific community (UPLC-MS, GS-MS, electronic nose, etc.). It has also designed prototypes for sample preparation (microwaves, etc.), as well as process optimization (ultrasound, micro-oxygenation, de-alcoholization, etc.). Multiple research projects have been developed and achieved in various competitive public calls. The scientific productivity of the group has been maintained at a high level over time. Practically 70% of all the group's research activity is applied and therefore in collaboration with institutions and companies. Numerous R+D+i contracts have been established, as well as collaborative R+D+i projects with companies and/or consortiums of companies. A large number of patents, analyses, processes and technological prototypes have been presented. The training capacity of the group is acceptable, with a high number of doctoral theses, highlighting that several have been developed in collaboration with companies. There is a high degree of collaboration with other research groups from the university itself and from other regional, national and international universities. As a result of this research, two spin-off or technology-based companies have been created.