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Mariona Herminia Gil Cortiella

Investigador Senior

Universitat Rovira i Virgili

Tarragona, España

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 Asociado Full Time

UNIVERSIDAD AUTONOMA DE CHILE

Ingeniería

Santiago, Chile

2017 - 2025
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
Investigador senior Full Time

UNIVERSITAT ROVIRA I VIRGILI

Facultad de Enología

Tarragona, España

2025 - A la fecha

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 - 2025
Investigador senior Full Time

Universitat Rovira i Virgili

Tarragona, España

2025 - A la fecha

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.


Chemical Profile and Phenolic Composition of Commercial Chilean Pinot Noir Wines from Clonal and Mass-Selection Peña-Neira, Alvaro; Garrido-Salinas, Marco; Estay, Karinna; Seguel, Oscar; Pastenes, Claudio; Sepulveda, Christian; Gil i Cortiella, Mariona Article ISI PLANTS-BASEL (2026)
Biotechnological and Oenological Potential of Advanced Genetic Lines of Grapevine Resistant to Powdery Mildew (Erysiphe necator) Ormeño-Vásquez, P; Sosa-Zuniga V.; Gil-Cortiella, M; Morales-Poblete, R; Vallejos C.; Medina C.; Meneses C.; Arce-Johnson P. Article ISI SCOPUS Agriculture (Switzerland) (2025)
Grapevine rootstocks mediate the effects of soil salinity on physicochemical and sensory properties of Cabernet Sauvignon grapes and wines Medel-Maraboli M.; Lopez-Solis R.; Vásquez-Cerda, M; Seguel-Rubio, E; Gil-Cortiella, M; Seguel-Seguel, O; Obreque-Slier E. Article ISI SCOPUS Applied Food Research (2025)
Modulation of volatile production in strawberries fruits by endophytic fungi: Insights into modulation of the ester's biosynthetic pathway under drought condition Rodriguez-Arriaza, Francisca; Gil i Cortiella, Mariona; Pollmann, Stephan; Morales-Quintana, Luis; Ramos, Patricio Article ISI SCOPUS Plant Physiology and Biochemistry (2025)
Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browning Bustamante M.; Gil-Cortiella, M; Peña-Neira, A.; Gombau, J; García-Roldán, A; Cisterna M.; Montané, X; Fort F.; Rozés, N; Canals J.M.; et al. Article ISI SCOPUS FOOD CHEMISTRY (2025)
The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials Córdova-Palominos, P; Jara C.; Laurie V.F.; Peña-Neira, A.; Cortiella M.G.I. Article ISI SCOPUS Journal of Food Science (2025)
Analysis of the contents of Ugni molinae Turcz fruits across the ripening stages Ramos, Patricio Article ISI SCOPUS Folia Horticulturae (2024)
Evolution of the fruit ripening and development of the strawberry 'Aroma'; through transcriptional, physiological and chemicals analysis Saez, Darwin; Ramos, Patricio Article ISI SCOPUS Journal of Food Measurement and Characterization (2024)
Influence of Protective Colloids on Calcium Tartrate Stability and the Astringency Perception in a Red Wine Cisterna-Castillo, M; Covarrubias J.I.; Medel-Maraboli M.; Peña-Neira, A.; Cortiella M.G.I. Article ISI SCOPUS Foods (2024)
Inoculation with a selected strain of Metschnikowia pulcherrima as a bioprotective alternative to sulphites for preventing browning of white grape must Bustamante M.; Gimenez, P; Just-Borràs, A; Solé-Clua, I; Gombau, J; Heras, JM; Sieczkowski N.; Gil M.; Canals J.M.; Zamora F. Article ISI SCOPUS Oeno One (2024)
Use of Glutathione, Pure or as a Specific Inactivated Yeast, as an Alternative to Sulphur Dioxide for Protecting White Grape Must from Browning Bustamante M.; Gimenez, P; Just-Borràs, A; Solé-Clua, I; Gombau, J; Heras, JM; Sieczkowski N.; Gil M.; Perez-Navarro, J.; Gomez-Alonso, S; et al. Article ISI SCOPUS Foods (2024)
Antarctic Soil Yeasts with Fermentative Capacity and Potential for the Wine Industry Article ISI SCOPUS Foods (2023)
Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits Cortiella, Mariona Gil, I; Ramos, Patricio Article ISI SCOPUS Horticulturae (2023)
Phenolic, Polysaccharides Composition, and Texture Properties during Ripening and Storage Time of New Table Grape Cultivars in Chile Peña-Neira, A.; Cortiella M.G.I.; Ubeda C.; Pastenes C.; Villalobos, L; Contador L.; Infante R.; Gomez C. Article ISI SCOPUS Plants (2023)
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima Ruiz-de-Villa, Candela; Urrutia-Becerra, Luis; Jara Carla; Reguant, Cristina; Rozes, Nicolas Article ISI SCOPUS Fermentation (2023)
Combined effects of the vessel type and bottle closure during Chilean Sauvignon Blanc wine storage over its volatile profile Article ISI SCOPUS Food Research International (2022)
Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages Article ISI SCOPUS Food Research International (2022)
The diversity of effects of yeast derivatives during sparkling wine aging Lambert-Royoa, MI; Ubeda C.; Del Barrio-GalÃ¡n R.; Sieczkowski N.; Canals J.M.; Peña-Neira, A. Article ISI SCOPUS Food Chemistry (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 SCOPUS Molecules (2021)
Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines Ubeda C.; Lambert-Royo M.I.; Cortiella M.G.I.; Barrio-GalÃ¡n R.D.; PeÃ±a-Neira Ã. Article SCOPUS Foods (2021)
Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels Gil i Cortiella M.; Ã?beda C.; Covarrubias J.I.; PeÃ±a-Neira Ã. Article SCOPUS Innovative Food Science and 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 Ubeda C.; Cortiella M.G.I.; Villalobos-GonzÃ¡lez L.; GÃ³mez C.; Pastenes C.; PeÃ±a-Neira Ã. Article SCOPUS 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-GalÃ¡n 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 M.G.I.; 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)


Evaluación del potencial comercial de vides de vino resistentes a oído. Arce-Johnson, Patricio; Gil i Cortiella, Mariona; Gutierrez, Ana María Proyecto (2023)
Smokechar: un carbón activado para la eliminación del smoke taint. Gil i Cortiella, Mariona; Matos Lale, Juan; Peña-Neira, Alvaro; Manke, Fabiane Proyecto (2023)
Viticulture and climate change adaptation in southern Chile: site-typicity in cv. Pinot Noir grape berries and wines using metabolic profiling and sensory analysis. Peña-Neira, Alvaro; Gil i Cortiella, Mariona; Garrido-Salinas, Marco Proyecto (2023)
Efficient use of Water for the Sustainable Agriculture under Climate Change Condition (H2O-SAC3). Morales-Quintana, Luis; Gil i Cortiella, Mariona; Matos Lale, Juan; Ramos, Patricio; Silva-Moreno, Evelyn Proyecto (2022)
NEW PERSPECTIVES ON TARTARIC STABILITY OF CHILEAN WINES Proyecto (2021)
Revealing the unexplored diversity of yeast in Antarctic microhabitats and their potential in Chilean white wine industry. Úbeda, Cristina; Gil i Cortiella, Mariona; Corsini, Gino; Gutierrez, Ana María Proyecto (2019)
Technological alternatives to improve the phenolic and flavor quality of red wines. Laurie, Victor F.; Gil i Cortiella, Mariona Proyecto (2019)
Understanding the anthocyanin synthesis of table grape berries: developing opportunities for its manipulation Peña-Neira, Alvaro; Pastenes, Claudio; Gil i Cortiella, Mariona; Úbeda, Cristina Proyecto (2018)
Efecto del clima sobre la composición química y los atributos sensoriales de los vinos tintos: Climas fríos versus climas cálidos. Gil i Cortiella, Mariona; Peña-Neira, Alvaro; Úbeda, Cristina Proyecto (2017)
Study of different technological strategies to increase the quality of Chilean sparkling wines produced by traditional method. Úbeda, Cristina; Gil i Cortiella, Mariona; Peña-Neira, Alvaro Proyecto (2017)
Effect of shape and material of tanks used during winemaking over the final properties of Chilean Sauvignon Blanc wines. Gil i Cortiella, Mariona Proyecto (2016)
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. Gil i Cortiella, Mariona Proyecto (2015)


Biomass-derived chars as soil amendments for sustainable agricultural management QuiÃ±ones; D.; Gil i Cortiella; M.; Morales-Quintana; L.; Poon; P.S.; Ania; C.O.; Matos; J. Review SCOPUS CHEMOSPHERE (2025)