Alvaro Ivan Peña Neira


Santigo, Chile

Líneas de Investigación

Metabolismo Secundario y Fisiología Vegetal; Enología y Vitivinicultura; Tecnología de Alimentos


  •  Food Science and Technology, Universidad Politécnica de Madrid. España, 1998

Experiencia Académica

  •   Profesor Titular Full Time


    Ciencias Agronómicas

    Santiago, Chile

    1999 - A la fecha


Article (39)

Effectiveness of Fibers from Cabernet Sauvignon (Vitis vinifera) Pomace as Fining Agents for Red Wines
Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region
Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines
Commercial enological tannins=> Characterization and their relative impact on the phenolic and sensory composition of Carmen? ere wine during bottle aging
Effect of a commercial tannin on the sensorial temporality of astringency
Extraction of Soluble Polysaccharides from Grape Skins
Great diversity among commercial inactive dry-yeast based products
Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines
Comparative Determination of Anthocyanins, Low Molecular Weight Phenols, and Flavanol Fractions in Vitis vinifera L. cv Carménère Skins and Seeds by Differential Solvent Extraction and High-Performance Liquid Chromatography
Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces cerevisiae yeast strains
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction.
Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains.
Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines
Periodic Aeration of Red Wine Compared to Microoxygenation at Production Scale.
Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinífera L.).
Chemical and Sensory Effects of Storing Sauvignon Blanc Wine in Colored Bottles under Artificial Light
Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures
Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines
Relationships among Gene Expression and Anthocyanin Composition of Malbec Grapevine Clones
Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines
Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening
Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile
Climatic potencial for viticulture in Central Chile.
Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile.
Impact of phenolic and polysaccharidic composition on commercial value of Argentinean Malbec and Cabernet Sauvignon wines.
Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)
Phenolic compositions of grapes and wines from cultivar Cabernet sauvignon produced in Chile and their relationship to commercial value.
Aversive Effect of Tannic Acid on Drinking Behavior in Mice of an Inbred Strain: Potential Animal Model for Assessing Astringency
Compatible GLRaV-3 viral infections affect berry ripening decreasing sugar accumulation and anthocyanin biosynthesis in Vitis vinifera.
Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH.
Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning.
Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva.
Comparative Study of the Phenolic Composition of Seeds and Skins from Carmenere and Cabernet Sauvignon Grape Varieties (Vitis vinifera L.) during Ripening.
Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by Ethanol.
Measurement of Saliva Volume In The Mouth of Members of A Trained Sensory Panel Using A Beetroot (Beta Vulgaris) Extract.
Phenolic characterization of Malbec Wines from Mendoza Province (Argentina)
Phenolic characterization of commercial enological tannins.
Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera.
Alvaro Peña


Santigo, Chile

Mariona Gil

Académico Docente Investigador


Universidad Autónoma de Chile

Santiago de Chile, Chile

Marcela Medel

Profesor Asistente

Universidad de Chile

Santiago, Chile

Alejandro Cáceres

Profesor Auxiliar

Pontificia Universidad Catolica de Valparaiso

Quillota, Chile

Remigio López

Profesor Asociado

Biología Celular y Molecular


Santiago, Chile