ALEJANDRO CÁCERES MELLA


Información de Contacto

Correo: alejandro.caceres@pucv.cl
Teléfono: (+56 32) 227 4557

Formación Académica

Ingeniero Agrónomo - Enólogo, Universidad de Chile, Chile
Master en Enología, Universitat Rovira I Virgili, España
Doctor en Enología, Universitat Rovira I Virgili, España

Asignaturas 2017

QUÍMICA ENOLÓGICA
VINIFICACIÓN

Línea de Investigación

- Manejos agronómicos y su influencia sobre el metabolismo secundario de uvas y vinos.
- Manejos enológicos y composición química de vinos blancos y tintos
- Aceptabilidad y calidad sensorial de bebidas alcohólicas

Publicaciones en Revistas Indexadas

2017

Cáceres-Mella A, M Talaverano, L Villalobos-González, C Ribalta-Pizarro & C Pastenes. Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins. Plant Physiology and Biochemistry 117: 34-41; doi: 10.1016/j.plaphy.2017.05.015

2015

Del Barrio-Galán R, A Cáceres-Mella, M Medel-Marabolí & A Peña-Neira. 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. Journal of the Science of Food and Agriculture 95: 2132-2144; doi: 10.1002/jsfa.6932

2014

Cáceres-Mella A, D Flores-Valdivia, VF Laurie, R López-Solís & A Peña-Neira. Chemical and sensory effects of storing Sauvignon Blanc wine in colored bottles under artificial light. Journal of Agricultural and Food Chemistry 62: 7255-7262; doi: 10.1021/jf501467f

Laurie VF, S Salazar, MI Campos, A Cáceres-Mella & A Peña-Neira. Periodic aeration of red wine compared to microoxygenation at production scale. American Journal of Enology and Viticulture 65: 254-260; doi: 10.5344/ajev.2014.13105

Cáceres-Mella A, A Peña-Neira, P Avilés-Gálvez, M Medel-Marabolí, R Del Barrio-Galán, R López-Solís & JM Canals. Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines. Journal of the Science of Food and Agriculture 94: 666-676; doi: 10.1002/jsfa.6303

2013

Cáceres-Mella A, A Peña-Neira, J Narváez-Bastias, C Jara-Campos, R López-Solís & JM Canals. Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency. International Journal of Food Science and Technology 48: 2588-2594; 10.1111/ijfs.12253

Obreque-Slier E, A Peña-Neira, R López-Solís, A Cáceres-Mella, H Toledo-Araya & A López-Rivera. Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening. LWT-Food Science and Technology 54: 404-413; doi: 10.1016/j.lwt.2013.06.009

Baginsky C, A Peña-Neira, A Cáceres, T Hernández, I Estrella, H Morales & R Pertuzé. Phenolic compound composition in immature seeds of fava bean (Vicia faba L.) varieties cultivated in Chile. Journal of Food Composition and Analysis 31: 1-6; doi: 10.1016/j.jfca.2013.02.003

Cáceres-Mella A, A Peña-Neira, J Parraguez, R López-Solís, VF Laurie & JM Canals. Effect of inert gas and prefermentative treatments with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon Blanc wines. Journal of the Science of Food and Agriculture 93: 1928-1934; doi: 10.1002/jsfa.5993

2012

Cáceres A, A Peña-Neira, A Galvez, R López-Solís & JM Canals. Phenolic compositions of grapes and wines from cultivar Cabernet Sauvignon produced in Chile and their relation on commercial value. Journal of Agricultural and Food Chemistry 60: 8694-8702; doi: 10.1021/jf301374t

Proyectos de Investigación

2013 - (2016)

IR FONDECYT 3140269. Efecto del estrés hídrico sobre la evolución en la maduración, y composición de proantocianidinas, en Cabernet Sauvignon (Vitis vinifera L.) en el Valle del Maipo.