Científica Titular, CSIC, Spain
Teresa Garde Cerdán is a Spanish scientist specializing in enology and viticulture. Born in Pamplona, Navarra, in 1973, she has dedicated her career to studying grape and wine chemistry. She currently works as a Científico Titular at the Instituto de Ciencias de la Vid y del Vino (ICVV), part of CSIC. With over two decades of research experience, she has contributed significantly to wine phenolic composition, aroma, and grape nutrition. Her work integrates cutting-edge analytical techniques to enhance wine quality and sustainability. She has collaborated on numerous international projects and has published extensively in high-impact journals.
Publications Profile
🎓 Education
Teresa Garde Cerdán pursued her higher education at the Universidad Pública de Navarra (UPNA), where she began as a research fellow in 1999. She completed her Ph.D. in Chemistry with a focus on viticulture and enology, investigating grape composition and its impact on wine characteristics. During her early academic journey, she held several research fellowships, progressing from predoctoral training to postdoctoral studies. Her education provided her with a strong foundation in analytical chemistry, biochemistry, and agronomic sciences, which she later applied in her professional career in enology.
💼 Experience
Teresa has an extensive career in viticulture and enology research. She worked as a researcher at UPNA (1999-2006) before joining Universidad de Castilla-La Mancha as a Juan de la Cierva fellow (2007-2009). Later, she moved to the Instituto de Ciencias de la Vid y del Vino (ICVV), where she held various research positions, including JAE-DOC, DOC-INIA, and Ramón y Cajal fellow. Since 2020, she has been a Científico Titular at CSIC. Her research focuses on innovative approaches to wine chemistry, including nitrogen applications, aroma enhancement, and sustainability in viticulture.
🏆 Awards and Honors
- Ramón y Cajal Fellowship (2016-2020) 🏅 – Prestigious Spanish research grant for outstanding scientists.
- Juan de la Cierva Fellowship (2007-2009) 🎖️ – Postdoctoral research grant from the Spanish Ministry of Science.
- Multiple Research Grants 📜 – Awarded funding for viticulture and enology research projects.
- Invited Speaker at International Conferences 🎤 – Recognized expert in wine chemistry.
- Editorial Board Member 📝 – Serves on the editorial boards of scientific journals in enology and food science.
🔬 Research Focus
Teresa’s research focuses on grape and wine chemistry, particularly phenolic compounds, aroma precursors, and the impact of vineyard treatments. She investigates how foliar applications (e.g., urea, methyl jasmonate) influence grape quality and wine aroma. Additionally, she explores alternative fermentation strategies, including the use of Metschnikowia pulcherrima as a co-fermenter to reduce SO₂ levels in winemaking. Her work also extends to hyperspectral imaging for grape analysis and the application of nanoparticles in viticulture. Through her research, she aims to enhance wine quality, sustainability, and innovation in the industry.
📚 Publications
- 🍇 Identification and influence of soil type and urea foliar application on phenolic compounds in red musts and wines
- 🍷 Evaluation of Metschnikowia pulcherrima to reduce SO₂ in winemaking
- 🍇 Improvements in Tempranillo Blanco grapes after urea application
- 🦠 Use of innovative compounds for managing grapevine diseases
- 🍷 Effects of methyl jasmonate on anthocyanins during grape ripening
- 🍇 Impact of foliar urea application on Tempranillo must composition
- 🍷 Methyl jasmonate and urea applications on grape amino acids
- 📸 Hyperspectral imaging for estimating grape volatile composition
- 🍇 Foliar application of methyl jasmonate and urea on grape volatiles
- 🍷 Exploring Metschnikowia pulcherrima in co-fermentation for wine aroma