Consejo Superior de Investigaciones Científicas

c/ Juan de la Cierva, 3
28006 Madrid
ESPAÑA

Telefone: 00 34 915622900
Fax: 00 34 915644859
Representante: Carmen Polo Sánchez
Email: mcpolo@ifi.csic.es

EQUIPA

Carmen Polo Sánchez

COMPETÊNCIAS

Enologia - Aminas biogénicas
Enologia - Bactérias lácticas
Enologia - Compostos de aroma
Enologia - Leveduras
Enologia - Tecnologia enológica

PUBLICAÇÕES REPRESENTATIVAS

GONZÁLEZ-LLANO D.; HERRAIZ, T.; POLO, M.C. (2003): Peptides. Handbook of Food Analysis, 1: Physical and nutrient analysis, Cap. 8: 229-276, New York

GONZÁLEZ-LLANO D.; POLO, M.C. (2003): Peptides. Encyclopaedia of Food Science, Food Technology and Nutrition, 6: 249-253, London

MORENO-ARRIBAS M.V., M.C. POLO, F. JORGANES, R. MUÑOZ (2003): Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. Int. J. Food Microbiol. (en prensa)

MARTÍN-HERNANDEZ M. C.; POLO, M.C. (2003): High-Performance Liquid Chromatography. Encyclopaedia of Food Science, Food Technology and Nutrition, 2:963-968

MARTÍNEZ-RODRIGUEZ A.J.; POLO, M.C. (2003): Changes in the nitrogen composition and sensory qualities of sparkling wines as a result of the use of bentonite in the tirage solution. Food Chem. (en prensa, on line 17 February 2003).

POZO-BAYÓN M.A.; HERNÁNDEZ, M.T.; MARTÍN-ÁLVAREZ, P.J.; M.C. POLO (2003): Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. J. Agric. Food Chem. (en prensa)

GARCÍA-BENEYTEZ E.; MORENO-ARRIBAS, M.V.;BORREGO, J.; POLO, M.C.; IBÁÑEZ, J. (2002): Application of DNA analysis to the cultivar identification of grape musts and wines of Vitis vinifera L. using microsatellite markers. J. Agric. Food Chem., 50: 6090-6096.

MARTÍNEZ-RODRÍGUEZ A.J. , A.V. CARRASCOSA, P.J. MARTÍN-ÁLVAREZ, V. MORENO-ARRIBAS, M.C. POLO. (2002): Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wines production by the traditional method. J. Ind. Microbiol. Biotech., 29:314-322.

MORENO-ARRIBAS M.V.; PUEYO, E.; POLO, M.C. (2002): Analytical methods for the characterization of proteins and peptides in wines. Anal. Chim. Acta, 458: 63-75.

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA A.V.; POLO M.C. (2001): Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system. Int. J. Food Microbiol. 68:155-160

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA A.V.; POLOM.C. (2001): Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines. Int. J. Food microbiol. 71:45-51

MARTÍNEZ-RODRIGUEZ A.J.; CARRASCOSA A.V.; BARCENILLA J.M.; POZO-BAYÓN M.A.; POLO M.C. (2001) Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production. Food Microbiol. 18: 183-191

POZO-BAYÓN, E.; PUEYO M.A.; MARTÍN-ÁLVAREZ, P.J.; POLO, M.C. (2001): Study of the polydimethylsoloxanes-solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines. J. Chromatogr. A., 922: 267-275.

MARTÍNEZ-RODRIGUEZ A.J.; POLO, M.C. (2000): Enological aspects of yeast autolysis. Recent Res. Devel. Microbiology, 4:285-301.

MARTÍNEZ- RODRÍGUEZ A.J.; POLO, M. C. (2000): Characterization of the nitrogen compounds released during yeast autolysis in wine manufacturing conditions. J Agric. Food Chem., 48: 1081-1085.

MORENO-ARRIBAS V.; PUEYO, E.; NIETO, F.J.; MARTÍN-ÁLVAREZ, P.J.; POLO, M.C. (2000): Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chem., 70: 309-317.

POLO M.C.; GONZÁLEZ-LLANO, D.; RAMOS, M. (2000): HPLC of peptides. En: Food Analysis by HPLC (Food Science and Technology Series) ISBN 0-8247-8460-X: 99-125, New York.

PUEYO E.; MARTÍNEZ-RODRÍGUEZ, A.J.; POLO, M.C; SANTA-MARÍA, G.; BARTOLOMÉ, B. (2000): Release of lipids during yeast autolysis in a model wine system. J. Agric. Food Chem., 48: 116-122.

MANCA DE NADRA M.C.; FARIAS,M.E.; MORENO-ARRIBAS,V.; PUEYO, E.; POLO, M.C. (1999): Proteolytic effect of Leuconostoc oenos on nitrogenous macromolecular fraction of red wine. FEMS, Microbiol. Letters, 174: 41-47.

MORENO-ARRIBAS V.; CABELLO, F.; POLO, M.C.; MARTÍN-ALVAREZ, P.J.; PUEYO, E. (1999): Assesment of the native electrophoretic analysis of total grape mus proteins for the characterization of Vitis vinifera L. cultivars. J. Agric. Food Chem., 47: 114-120.