Mireia Esteruelas
Rovira i Virgili University
18 Papers
7 Citations
Mireia Esteruelas is an academic researcher from Rovira i Virgili University. The author has contributed to research in topics: Wine & Chemistry. The author has an hindex of 14, co-authored 18 publications.
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Papers
Influence of the heterogeneity of grape phenolic maturity on wine composition and quality
Nikolaos Kontoudakis,Mireia Esteruelas,Francesca Fort,Joan Miquel Canals,Victor de Freitas,Fernando Zamora +5 more
TL;DR: In this article, grapes were separated according to their density, which revealed the existence of a large heterogeneity in phenolic maturity and showed that the higher the density of the grapes the higher ethanol content, pH, colour intensity, total phenolic index and anthocyanin and proanthocyanidin concentrations, and the lower the titratable acidity and bitterness of the wines.
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Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
Mariona Gil,Nikolaos Kontoudakis,Elena González,Mireia Esteruelas,Francesca Fort,Joan Miquel Canals,Fernando Zamora +6 more
TL;DR: Study of maturity and maceration length of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening detected that proanthocyanidin extraction from seeds is clearly increased throughout the Maceration time.
108
Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
TL;DR: In this paper, a new procedure for simultaneously reducing pH and ethanol content was proposed, which does not require specific equipment and offers a means of addressing the problem of wines developing high ethanol and low pH as a result of overripening of grapes.
83
Effect of Two Different Treatments for Reducing Grape Yield in Vitis vinifera cv Syrah on Wine Composition and Quality: Berry Thinning versus Cluster Thinning
Mariona Gil,Mireia Esteruelas,Elena González,Nikolaos Kontoudakis,J.J. Jiménez,F. Fort,Joan Miquel Canals,Isidro Hermosín-Gutiérrez,Fernando Zamora +8 more
TL;DR: Even though both treatments seem to be effective at improving the quality of wine, berry thinning has the advantage because it has less impact on crop yield reduction.
80
Influence of Wine pH on Changes in Color and Polyphenol Composition Induced by Micro-oxygenation
Nikolaos Kontoudakis,Elena González,Mariona Gil,Mireia Esteruelas,Francesca Fort,Joan Miquel Canals,Fernando Zamora +6 more
TL;DR: It is demonstrated for the first time that the pH of the wine has a great influence on oxygen-induced changes of color and phenolic compounds.
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