The Laboratory of Aroma Analysis and Enology (LAAE) comprises more than 20 people working at the University of Zaragoza within the IA2 (Institute of Agrofood Science of Aragón), Faculty of Sciences and also in La Rioja, in collaboration with the ICVV-CSIC (Institute for Wine and Vine Sciences). The laboratory has pioneered research revealing key aspects of the aroma and flavor chemistry of wine. The relevance of the group in the general field of Flavor Chemistry can be seen in the fact that they hosted the last edition of the prestigious Weurman Flavor Conference (2011). Professor Vicente Ferreira is Associate Editor to the Flavour and Fragrance Journal. In Enology, the group has been awarded the 2015 SIVE award in research and will host (2018) the next Macrowine International Conference.
ESRX will be hosted and principally supervised by Professors Vicente Ferreira, Purificación Hernández-Orte and Ricardo López (10% FTE commitment). The group has published more than 200 scientific papers and several of his partners rank very high amongst the most prestigious scientific databases. The group focuses on the integration of sensory analysis, psychophysics, sensory directed analysis, advanced organic analysis, chemometrics and statistics with a deep knowledge of wine flavor chemistry and technology.
Innovative analytical platforms for screening the ability of micro-organisms to produce high impact aroma compounds in fermentative processes