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 2018
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
2018
Talaverano MI, C Ubeda, A Cáceres-Mella, ME Valdés, C Pastenes & A Peña-Neira (2017). Water stress and ripeness effects on the volatile composition of Cabernet Sauvignon wines. Journal of the Science of Food and Agriculture 98: 1140–1152; doi:10.1002/jsfa.8565
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.
2012 - (2014)
Personal técnico y/o de apoyo. FONDECYT 11121594. Effect of bentonite additions during white wine fermentation on pathogenesis-related protein content, protein instability and wine sensory properties. fecto del estrés hídrico sobre la evolución en la maduración, y composición de proantocianidinas, en Cabernet Sauvignon (Vitis vinifera L.) en el Valle del Maipo.
2011 - (2014)
Personal técnico y/o de apoyo.
FONDECYT 1110832. Influence of both polysaccharide, anthocyanins and some technological aspects of the astringency and mouth-feel quality of Chilean wines.