PDI - Resultado de Búsqueda

Mariona Herminia Gil Cortiella

Académico Docente Investigador

Universidad Autónoma de Chile

Santiago de Chile, Chile

wine chemistry; wine technology; oenology; viticultural practices; phenolic compounds; sensory active compounds; polysaccharides

QUÍMICA (1992), UNIVERSITAT ROVIRA I VIRGILI. España, 2010
ENOLOGÍA (2003), UNIVERSITAT ROVIRA I VIRGILI. España, 2008
ENOLOGÍA (2006), UNIVERSITAT ROVIRA I VIRGILI. España, 2010
Enología y Biotecnología, UNIVERSITAT ROVIRA I VIRGILI. España, 2013

Postdoc Full Time

UNIVERSIDAD DE CHILE

Facultad de Ciencias Agronómicas

Santiago, Chile

2014 - 2016
Profesor Asistente Full Time

UNIVERSIDAD AUTONOMA DE CHILE

Ingeniería

Santiago, Chile

2017 - At present
Investigador Full Time

UNIVERSITAT ROVIRA I VIRGILI

Enología

Tarragona, España

2013 - 2014
Becario Predoctoral Full Time

UNIVERSITAT ROVIRA I VIRGILI

Enología

Tarragona, España

2009 - 2013
Becaria de Proyecto Full Time

UNIVERSITAT ROVIRA I VIRGILI

Enología

Tarragona, España

2008 - 2009

Becaria de proyecto Full Time

Universitat Rovira i Virgili

Tarragona, España

2009 - 2009
Becaria predoctoral Full Time

Universitat Rovira i Virgili

Tarragona, España

2009 - 2013
Investigador Full Time

Universitat Rovira i Virgili

Tarragona, España

2013 - 2014
Postdoctoral position Full Time

Universidad de Chile

Santiago, Chile

2014 - 2016
Académico Docente Investigador Full Time

Universidad Autónoma de Chile

Santiago, Chile

2017 - At present

Premio Extraordinario de Final de Estudios de Máster

UNIVERSITAT ROVIRA I VIRGILI

España, 2010

Mención especial para distinguir el mejor expediente académico del curso 2008/2009 del Máster en Enología y Biotecnología
Premio Extraordinario de Doctorado

UNIVERSITAT ROVIRA I VIRGILI

España, 2015

Distinción atorgada por la Universitat Rovira i Virgili (URV) que reconoce las Tesis Doctorales con el más alto nivel de calidad.

Buscar:


Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile Article FOOD RESEARCH INTERNATIONAL (2022)
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages Article FOOD RESEARCH INTERNATIONAL (2022)
Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines Cortiella, Mariona; Laurie, V. Felipe Article ISI MOLECULES (2021)
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Article FOODS (2021)
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels Article INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Impact of berry size at harvest on red wine composition: a winemaker's approach Article ISI SCOPUS JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Ripening and Storage Time Effects on the Aromatic Profile of New Table Grape Cultivars in Chile Pastenes, Claudio Article MOLECULES (2020)
Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity Ãšbeda C.; Castro, R. I. Article ISI SCOPUS SCIENTIA HORTICULTURAE (2019)
Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines Barrio-Galán R.D. Article ISI SCOPUS MOLECULES (2019)
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method Kania-Zelada I. Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2019)
Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines Sieczkowski N. Article ISI SCOPUS Politics and Religion Journal (2018)
Effectiveness of Fibers from Cabernet Sauvignon (Vitis vinifera) Pomace as Fining Agents for Red Wines Gil, Mariona Article ISI SCOPUS Journal of Food Quality (2018)
Extraction of Soluble Polysaccharides from Grape Skins Gil Cortiella, Mariona Article ISI SCIELO SCOPUS CIENCIA E INVESTIGACION AGRARIA (2017)
Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar Cortiella, MGI; Galan, RD Article ISI SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (2017)
Contribution of yeast and base wine supplementation to sparkling wine composition Marti-Raga, Maria; Martin, Valentina; Zamora, Fernando Article ISI JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality Miquel Canals, Joan; Zamora, Fernando Article ISI OENO ONE (2016)
Influence of Grape Seeds and Stems on Wine Composition and Astringency Gonzalez-Royo, Elena; Zamora, Fernando Article ISI JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Influence of berry size on red wine colour and composition Article ISI; SCOPUS AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines Article ISI; SCOPUS AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning Article ISI; SCOPUS JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides Article AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2013)
Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics Article EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines Fanzone M.; Pena Neira A.; Gil, M; Jofre, V.; Assof M.; Zamora F. Article ISI SCOPUS Food Research International (2012)
Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines Zamora, Fernando Article ISI; SCOPUS JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation Zamora, Fernando Article JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Phenolic compounds present in natural haze protein of Sauvignon white wine Zamora, Fernando Article FOOD RESEARCH INTERNATIONAL (2011)

Buscar:


NEW PERSPECTIVES ON TARTARIC STABILITY OF CHILEAN WINES Proyecto (2021)
Understanding the anthocyanin synthesis of table grape berries: developing opportunities for its manipulation Pastenes, Claudio Proyecto (2018)
Study of different technological strategies to increase the quality of Chilean sparkling wines produced by traditional method FONDECYT (FONDECYT R) Proyecto 2017-2020 Coinvestigador(a)
EFFECT OF SHAPE AND MATERIAL OF TANKS USED DURING WINEMAKING OVER THE FINAL PROPERTIES OF CHILEAN SAUVIGNON BLANC WINES. FONDECYT (11160510) Proyecto 2016-2019 Inv. Responsable
ESTUDIO DE LA INFLUENCIA DE LOS POLISACÃ�RIDOS DE ORIGEN VEGETAL SOBRE LA ASTRINGENCIA Y EL ENVEJECIMIENTO DEL VINO TINTO=> EL EFECTO DE LA MADUREZ DE LA UVA FONDECYT (3150322) Proyecto 2014-2016 Inv. Responsable

Alvaro Peña

UNIVERSIDAD DE CHILE, FACULTAD DE CIENCIAS AGRONÓMICAS

Santigo, Chile

Víctor Laurie

Profesor Titular

Horticultura

Universidad de Talca

Talca, Chile

Ricardo Castro

investigador

Instituto de ciencias químicas aplicadas

Universidad Autonomade Chile

Talca, Chile

Luis Morales

Profesor Asociado

Intituto de Ciencias Biomédicas

Universidad Autónoma de Chile

Talca, Chile

Mariona Gil

Académico Docente Investigador

Ingeniería

Universidad Autónoma de Chile

Santiago de Chile, Chile

Carolina Parra

Coordinadora Programa ICEC

Universidad de Talca

Talca, Chile

Mariona Herminia Gil Cortiella

Líneas de Investigación

Educación

QUÍMICA (1992), UNIVERSITAT ROVIRA I VIRGILI. España, 2010

ENOLOGÍA (2003), UNIVERSITAT ROVIRA I VIRGILI. España, 2008

ENOLOGÍA (2006), UNIVERSITAT ROVIRA I VIRGILI. España, 2010

Enología y Biotecnología, UNIVERSITAT ROVIRA I VIRGILI. España, 2013

Experiencia Académica

Postdoc Full Time

Profesor Asistente Full Time

Investigador Full Time

Becario Predoctoral Full Time

Becaria de Proyecto Full Time

Experiencia Profesional

Becaria de proyecto Full Time

Becaria predoctoral Full Time

Investigador Full Time

Postdoctoral position Full Time

Académico Docente Investigador Full Time

Premios y Distinciones

Premio Extraordinario de Final de Estudios de Máster

Premio Extraordinario de Doctorado

Article (26)

Proyecto (5)

Study of different technological strategies to increase the quality of Chilean sparkling wines produced by traditional method

EFFECT OF SHAPE AND MATERIAL OF TANKS USED DURING WINEMAKING OVER THE FINAL PROPERTIES OF CHILEAN SAUVIGNON BLANC WINES.

ESTUDIO DE LA INFLUENCIA DE LOS POLISACÃ�RIDOS DE ORIGEN VEGETAL SOBRE LA ASTRINGENCIA Y EL ENVEJECIMIENTO DEL VINO TINTO=> EL EFECTO DE LA MADUREZ DE LA UVA