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Profesor Titular Ph.D. en ciencia de los alimentos, Universidad de California, Davis, EE.UU. M.S. en viticultura y enología, Universidad de California, Davis, EE.UU. Ingeniero Agrónomo, Universidad de Talca

71 2 200 214

Línea de Investigación

Química y producción de jugos y vinos, con énfasis en el estudio de compuestos fenólicos, estabilidad físico-química, y reacciones de oxido-reducción. Cuenta o ha contado con financiamiento de CONICYT, Innova-CORFO, y empresas privadas.

Publicaciones (últimos cinco años) / Researchgate

Panitrur-De la Fuente, C., Valdes-Gomez, H., Roudet, J., Verdugo-Vasquez, N., Mirabal, Y., Laurie, V. F., Goutouly, J. P., Acevedo-Opazo, C., & Fermaud, M. (2020). Vigor thresholded NDVI is a key early risk indicator of Botrytis bunch rot in vineyards. Oeno One, 54(2), 279–297.

Cortiella, M. G. I., Ubeda, C., Covarrubias, J. I., Laurie, V. F., & Pena-Neira, A. (2021). Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines. Molecules, 26(3).

Castro, R. I., Morales-Quintana, L., Alvarado, N., Guzmán, L., Forero-Doria, O., Valenzuela-Riffo, F., & Laurie, V. F. (2021). Design and optimization of a self-assembling complex based on microencapsulated calcium alginate and glutathione (Cag) using response surface methodology. Polymers, 13(13), 2080.

Diaz, I., Castro, R. I., Ubeda, C., Loyola, R., & Laurie, V. F. (2021). Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc. Food Chemistry, 356, 129689.

Mirabal-Gallardo, Y., Soriano, M. del P. C., Olate, V. R., Jofré, L. G., Pyarasani, R. D., John, A., & Laurie, F. (2021). Characterization of five Chilean agribusiness by-products and their potential use as food supplements. Emirates Journal of Food and Agriculture, 33(7), 607–612.

Pavez, C., González-Muñoz, B., O’Brien, J.A., Laurie, V.F., Osorio, F., Núñez, E., Vega, R.E., Bordeu, E., & Brossard, N. (2022). Red wine astringency: Correlations between chemical and sensory features. LWT Food Science and Technology. 154, 1126552.

Castro, R.I., Laurie, V.F., Padilla, C., & Carrasco-Sánchez, V. (2022). Removal of Ochratoxin A from Red Wine Using Alginate-PVA-L. plantarum (APLP) Complexes: A Preliminary Study. Toxins 14 (4), 230.

Niklas, B., Guedes, A., Back, R.M., Rebelo, J., & Laurie V.F. (2022). How resilient are wine tourism destinations to health-related security threats? A winery perspective. Journal of Destination Marketing & Management. 24, 100707.

Pino‐Ramos, L.L., Peña‐Martínez, P.A., & Laurie, V.F. (2022). Quinoa protein extract: An effective alternative for the fining of wine phenolics. Journal of the Science of Food and Agriculture 102: 6320–6327.

Aguilar-Zuniga, K.; Laurie, V.F.; Moore-Carrasco, R.; Ortiz-Villeda, B.; & V. Carrasco-Sánchez (2023). Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies. Food Reviews International 39 (5), 2914-2930.

Gamboa, M.j.; Ortega-Farias, S.; de la Fuente, D.; Fuentes-Peñailillo, F.; Vargas, S.; & V.F. Laurie (2024). Grape ripening and phenolic content monitoring in Cabernet Sauvignon under regulated deficit irrigation using spectral reflectance indices. Scientia Horticulturae 328, 112920.

Pino-Ramos, L.L.; Gómez-Plaza, E.; Olate-Olave, V.R.; Laurie, V.F.; & A.B. Bautista-Ortín (2024). Protein extracts from amaranth and quinoa as novel fining agents for red wines. Food Chemistry 448, 139055.

Proyectos Vigentes

Fondecyt regular no. 1231484. “Phisico-chemical and oxidative stability of dealcoholized and partially dealcoholized wines”. Investigador responsable. 2023-2025.

Convenio de investigación con Viña Concha y Toro S.A., en el marco del proyecto FIC-Maule, Bip 40.047.041-0. “Transferencia vinos funcionales con validación D.O. Maule”. 2022-2024.

Fondecyt regular no. 1221542. “Mycotoxins removal from beverages with lactic acid bacteria immobilized in biopolymers obtained from agro-industrial wastes”. Co-investigador (Inv. Principal, Dra. Verónica Carrasco Sánchez, U.Talca). 2022-2026.

Fondecyt regular no. 1210107. “Synthesis and evaluation of polymeric materials for the amelioration of smoke taint in wine”. Co-investigador (Inv. Principal. Dr. Oscar Valdés, UCM). 2021-2024.

Fondecyt postdoctoral 3200496. “Evaluation of the effectiveness of new plant protein extracts as fining agents for red wines”. Investigador patrocinante (Inv. principal  Dra. Liudis L. Pino). 2020-2023.

Fondecyt regular no. 1190301. “Technological alternatives to improve the phenolic and flavor quality of red wines”. Investigador responsable. 2019-2021, con extension COVID-19 hasta 2022.

Fondecyt postdoctoral 3180364. “Efecto del uso de agentes antioxidantes sobre el deterioro oxidativo de jugos y vinos chilenos, usando sistemas de liberación controlada”. Investigador partrocinante (Inv. principal: Dr. Ricardo I. Castro). 2018-2020, con extensión COVID-19 hasta 2021.