Person: Rodríguez Bencomo, Juan José
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First Name
Juan José
Last Name
Rodríguez Bencomo
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Químicas
Department
Química Analítica
Area
Química Analítica
Identifiers
3 results
Search Results
Now showing 1 - 3 of 3
Item First approach to the use of wood from Mediterranean species for the accelerated aging of alcoholic beverages(Wood Science and Technology, 2023) Bargalló‑Guinjoan, Carles; Matias‑Guiu, Pau; Rodríguez Bencomo, Juan José; López, FranciscoThe aging of alcoholic beverages in wood barrels is a very common practice that allows the improvement of the organoleptic characteristics of the products. Although oak wood is most sually used for manufacturing barrels, the new trends based on accelerated aging processes by using wood chips have encouraged the study of other wood species that could confer its specifc characteristics for obtaining diferentiated beverages. In this work, three Mediterranean wood species, olive tree (Olea europaea L.), almond tree (Prunus dulcis (Mill.) D.A.Webb) and common grape vine (Vitis vinífera L. (White Grenache)), as well as the usual French oak (Quercus petraea (Matt) Liebl.) were macerated in alcohol–water solution to determine optimal extraction conditions, evaluating the polyphenol extraction, color parameters and organoleptic characteristics. To do that, a central composite design was applied to each wood species considering the toasting level, the dose of chips and alcoholic strength of the extracting solution. In addition, a kinetics study was carried out. From the results, it can be suggested that the optimum conditions for the accelerated aging (based on polyphenol extraction) are a high toasting level of chips, a dose of 18 g/L and macerating in an alcoholic solution of 60% v/v, for a minimum period of 70 days. Sensory analysis showed that the organoleptic characteristics of almond and vine wood are similar to those of French oak, except for the vanilla parameter (higher in both wood species compared to oak), and that the vine wood also pre sents a more smoky character. Olive wood difers from other wood species due to a greater fruit and foral character, and organoleptic characteristics less associated with oak wood.Item Removal of biogenic amines from wines by chemisorption on functionalized silica and effects on other wine components(Scientifc Reports, 2020) Rodríguez Bencomo, Juan José; Rigou, Peggy; Mattivi, Fulvio; López, Francisco; Medhi, AhmadThe effectiveness of several functionalized silica materials (cation-exchange materials) for the removal of biogenic amines from wines, and the effects on other wine components and organoleptic characteristics were evaluated. Results have shown that mesoporous silica material bi-functionalized with phosphonic and sulfonic acids allowed the removal of histamine, putrescine, cadaverine, spermine and spermidine from wines, although the dose must be adapted for each wine according to the removal requirements and wine characteristics. A plus of the adsorbent developed is that it can be recovered and re-used for at least 3 treatments. Immediately following the treatments, a decrease in the levels of linear ethyl esters (ethyl hexanoate, ethyl octanoate and ethyl decanoate) was observed, although these levels were re-equilibrated after several days reducing this undesired side effect. A slight, but perceptible, effect on wine color was observed, probably due to the slight decrease in the pH of the wine produced by the treatments. On the basis of the sensory analysis that focused only on the aroma of the wines, the proposed technique would be more adequate for wines aged in barrels than for young winesItem Aroma profile design of wine spirits: multiobjective optimization using response surface methodology(Food Chemistry, 2018) Matías-Guiu Guía, Jorge; Rodríguez Bencomo, Juan José; Pérez-Correa, José; López, FranciscoDeveloping new distillation strategies can help the spirits industry to improve quality, safety and process efficiency. Batch stills equipped with a packed column and an internal partial condenser are an innovative experimental system, allowing a fast and flexible management of the rectification. In this study, the impact of four factors (heart-cut volume, head-cut volume, pH and cooling flow rate of the internal partial condenser during the head-cut fraction) on 18 major volatile compounds of Muscat spirits was optimized using response surface methodology and desirability function approaches. Results have shown that high rectification at the beginning of the heart-cut enhances the overall positive aroma compounds of the product, reducing off-flavor compounds. In contrast, optimum levels of heart-cut volume, head-cut volume and pH factors varied depending on the process goal. Finally, three optimal operational conditions (head off-flavors reduction, flowery terpenic enhancement and fruity ester enhancement) were evaluated by chemical and sensory analysis.