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Maria Francesca Fort Marsal completed her Degree in Biological Sciences from the University of Barcelona in 1986. In 1991 attended and completed a PostGraduate Certificate in Chemistry from the Rovira i Virgili University (URV) in Tarragona. Then, in 1997, finalized her PhD by the URV in Chemistry (specialization in Biochemistry): ¿Estudi de la influència del coure i la diclofuanida sobre la cinètica fermentativa i el metabolisme de Saccharomyces cerevisiae¿. In 1999 completed her Postdoctorate from the Institut de Recherche Agronomique (INRA) in Montpellier (France). Now she is in an Associate Professor of the Department of the Biochemistry and Biotechnology. Published 24 articles in peer-reviewed journals, is co-author of different book-chapters, presented several papers and conference posters. Participates and/or participated as researcher in diverse projects.
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Identificação

Identificação pessoal

Nome completo
Maria Francesca Fort Marsal

Nomes de citação

  • Fort, Francesca
  • Fort, M.F.
  • Fort, F.

Identificadores de autor

Ciência ID
8516-601F-2BD1
ORCID iD
0000-0002-1577-2797
Researcher Id
L-2081-2014
Scopus Author Id
23469385900

Telefones

Telefone
  • (+34) 977 558799 (Profissional)
Telemóvel
  • (+34) 630471638 (Pessoal)

Moradas

  • Carrer Marcel·lí Domingo, 1, 43007, Tarragona, Catalunya, Espanha (Profissional)

Websites

Domínios de atuação

  • Ciências Agrárias - Agricultura, Silvicultura e Pescas - Viticultura
  • Ciências Agrárias - Biotecnologia Agrária e Alimentar - Biotecnologia Agrária e Biotecnologia Alimentar

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Catalão (Idioma materno)
Espanhol; Castelhano Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2)
Francês Utilizador independente (B1) Utilizador independente (B1) Utilizador independente (B1) Utilizador independente (B1) Utilizador independente (B1)
Inglês Utilizador elementar (A2) Utilizador elementar (A2) Utilizador elementar (A2) Utilizador elementar (A2) Utilizador elementar (A2)
Formação
Grau Classificação
1992 - 1997
Concluído
 Doctor en Ciencias Químicas. Especilidad en Bioquímica (Doctor)
Universitat Rovira i Virgili, Espanha
1990 - 1991
Concluído
 Cursos de Doctorat (DEA)
Universitat Rovira i Virgili, Espanha
1981 - 1986
Concluído
 Licenciatura en Ciències Biològiques (Graduado)
Universitat de Barcelona Facultat de Biologia, Espanha
Percurso profissional

Docência no Ensino Superior

Categoria Profissional
Instituição de acolhimento 		Empregador
1998/03/04 - Atual Professor Associado (Docente Universitário) Universitat Rovira i Virgili - Campus Sescelades, Espanha
1995/09/25 - 1998/03/03 Professor Auxiliar (Docente Universitário) Universitat Rovira i Virgili - Campus Sescelades, Espanha
Projetos

Bolsa

Designação Financiadores
1999/01 - 1999/03 Clonaje de las acuaporinas vacuolares de la baya de la vid y estudio de su evolución durante los procesos de desarrollo y maduración del fruto
BOE-A-1998-22391
Bolseiro de Pós-Doutoramento
Institut National de la Recherche Agronomique (INRA), França
 Becas MEC/Fulbright: Estancias de Investigadores Españoles en Centros de. Investigación Extranjeros
Concluído

Projeto

Designação Financiadores
2019/01/01 - 2020/12/31 Caracterización e Identificación molecular de clones de variedades locales y otras variedades de Vitis vinifera L. existentes en la reserva de la biosfera de la isla de Lanzarote
T18148S
Investigador responsável
Universidad Rovira i Virgili. Facultad de Enología de Tarragona., Espanha
 Cabildo de Lanzarote
Concluído

Outro

Designação Financiadores
2019/01/01 - 2021/12/31 Efecto de las lacasas sobre la sensorialidad, calidad y salubridad de los vinos. Evaluación de la influencia de las lacasas sobre el color, la astringencia y la calidad del vino
RTI2018-095658-B-C33
Investigador
Universidad Rovira i Virgili. Facultad de Enología de Tarragona., Espanha
 Ministerio de Ciencia, Innovación y Universidades
Em curso
2015/01/01 - 2017/12/31 Innovaciones en el estudio de la astringencia del vino relacionadas con los metodos de analisis, la composicion y estructura de los taninos, y los polisacáridos
AGL2014-56594-C2-1-R
Investigador
Universidad Rovira i Virgili. Facultad de Enología de Tarragona., Espanha

Universidad de Castilla-La Mancha, Espanha
Gobierno de España Ministerio de Ciencia e Innovación
Concluído
Produções

Publicações

Artigo em revista
  1. Navarro, María; Mena, Adela; Giordanengo, Thomas; Gómez-Alonso, Sergio; García-Romero, Esteban; Fort, Francesca; Canals, Joan Miquel; Hermosín-Gutíerrez, Isidro; Zamora, Fernando. "Influence of supplementing red wine with oak staves of various ellagitannin release potentials and different micro-oxygenation doses on wine colour and phenolic and volatile composition". OENO One 54 3 (2020): 497-511. http://dx.doi.org/10.20870/oeno-one.2020.54.3.3487.
    Acesso aberto • Publicado • 10.20870/oeno-one.2020.54.3.3487
  2. Marsal, G; Méndez, J.J.; Mateo, J.M.; Ferrer, S.; Canals, J.M.; Fort, F.. "Molecular characterization of Vitis vinifera L. local cultivars from volcanic areas (Canary Islands and Madeira) using SSR markers". OENO One (2019): http://dx.doi.org/10.20870/oeno-one.2019.53.4.2404.
    10.20870/oeno-one.2019.53.4.2404
  3. Marsal, G.; Bota, J.; Martorell, A.; Canals, J.M.; Zamora, F.; Fort, F.. "Local cultivars of Vitis vinifera L. in Spanish islands: Balearic Archipelago". Scientia Horticulturae (2017): http://dx.doi.org/10.1016/j.scienta.2017.08.021.
    10.1016/j.scienta.2017.08.021
  4. González-Royo, E.; Esteruelas, M.; Kontoudakis, N.; Fort, F.; Canals, J.M.; Zamora, F.. "The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine". Journal of the Science of Food and Agriculture (2017): http://dx.doi.org/10.1002/jsfa.7706.
    10.1002/jsfa.7706
  5. Marsal, G.; Mateo-Sanz J.M.; Canals, J.M.; Zamora, F.; Fort, F.. "SSR Analysis of 338 Accessions Planted in Penedes (Spain) Reveals 28 Unreported Molecular Profiles of Vitis vinifera L.". American Journal of Enology and Viticulture (2016): http://dx.doi.org/10.5344/ajev.2016.16013.
    10.5344/ajev.2016.16013
  6. Navarro, M.; Kontoudakis, N.; Giordanengo, T.; Gómez-Alonso, S.; García-Romero, E.; Fort, F.; Canals, J.M.; Hermosín-Gutiérrez, I.; Zamora, F.. "Oxygen consumption by oak chips in a model wine solution; Influence of the botanical origin, toast level and ellagitannin content". Food Chemistry (2016): http://dx.doi.org/10.1016/j.foodchem.2015.12.081.
    10.1016/j.foodchem.2015.12.081
  7. Gil, M.; Quirós, M.; Fort, F.; Morales, P.; Gonzalez, R.; Canals, J.-M.; Zamora, F.. "Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines". American Journal of Enology and Viticulture (2015): http://dx.doi.org/10.5344/ajev.2014.14114.
    10.5344/ajev.2014.14114
  8. Gil, M.; Estévez, S.; Kontoudakis, N.; Fort, F.; Canals, J.M.; Zamora, F.. "Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics". European Food Research and Technology 237 4 (2013): 481-488. http://www.scopus.com/inward/record.url?eid=2-s2.0-84883782694&partnerID=MN8TOARS.
    10.1007/s00217-013-2018-6
  9. Gil, M.; Esteruelas, M.; González, E.; Kontoudakis, N.; Jiménez, J.; Fort, F.; Canals, J.M.; Hermosín-Gutiérrez, I.; Zamora, F.. "Effect of two different treatments for reducing grape yield in Vitis vinifera cv Syrah on wine composition and quality: Berry thinning versus cluster thinning". Journal of Agricultural and Food Chemistry 61 20 (2013): 4968-4978. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878222078&partnerID=MN8TOARS.
    10.1021/jf400722z
  10. González-Royo, E.; Urtasun, A.; Gil, M.; Kontoudakis, N.; Esteruelas, M.; Fort, F.; Canals, J.M.; Zamora, F.. "Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides". American Journal of Enology and Viticulture 64 2 (2013): 268-273. http://www.scopus.com/inward/record.url?eid=2-s2.0-84878478196&partnerID=MN8TOARS.
    10.5344/ajev.2012.12071
  11. Marsal, G.; Boronat, N.; Canals, J.M.; Zamora, F.; Fort, F.. "Comparison of the efficiency of some of the most usual DNA extraction methods for woody plants in different tissues of Vitis vinifera L". Journal International des Sciences de la Vigne et du Vin 47 4 (2013): 227-237. http://www.scopus.com/inward/record.url?eid=2-s2.0-84904644830&partnerID=MN8TOARS.
  12. Gil, M.; Kontoudakis, N.; González, E.; Esteruelas, M.; Fort, F.; Canals, J.M.; Zamora, F.. "Influence of Grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo Wines". Journal of Agricultural and Food Chemistry 60 32 (2012): 7988-8001. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865140608&partnerID=MN8TOARS.
    10.1021/jf302064n
  13. Marsal, G.; Baiges, I.; Canals, J.M.; Zamora, F.; Fort, F.. "A fast, efficient method for extracting dna from leaves, stems, and seeds of vitis vinifera L". American Journal of Enology and Viticulture 62 3 (2011): 376-381. http://www.scopus.com/inward/record.url?eid=2-s2.0-80052411245&partnerID=MN8TOARS.
    10.5344/ajev.2011.10082
  14. Kontoudakis, N.; González, E.; Gil, M.; Esteruelas, M.; Fort, F.; Canals, J.M.; Zamora, F.. "Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation". Journal of Agricultural and Food Chemistry 59 5 (2011): 1974-1984. http://www.scopus.com/inward/record.url?eid=2-s2.0-79952163872&partnerID=MN8TOARS.
    10.1021/jf103038g
  15. Kontoudakis, N.; Esteruelas, M.; Fort, F.; Canals, J.M.; Zamora, F.. "Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine". Australian Journal of Grape and Wine Research 17 2 (2011): 230-238. http://www.scopus.com/inward/record.url?eid=2-s2.0-79957724514&partnerID=MN8TOARS.
    10.1111/j.1755-0238.2011.00142.x
  16. Esteruelas, M.; Kontoudakis, N.; Gil, M.; Fort, M.F.; Canals, J.M.; Zamora, F.. "Phenolic compounds present in natural haze protein of Sauvignon white wine". Food Research International 44 1 (2011): 77-83. http://www.scopus.com/inward/record.url?eid=2-s2.0-78651443044&partnerID=MN8TOARS.
    10.1016/j.foodres.2010.11.010
  17. Kontoudakis, N.; Esteruelas, M.; Fort, F.; Canals, J.M.; De Freitas, V.; Zamora, F.. "Influence of the heterogeneity of grape phenolic maturity on wine composition and quality". Food Chemistry 124 3 (2011): 767-774. http://www.scopus.com/inward/record.url?eid=2-s2.0-77956618086&partnerID=MN8TOARS.
    10.1016/j.foodchem.2010.06.093
  18. Kontoudakis, N.; Esteruelas, M.; Fort, F.; Canals, J.M.; Zamora, F.. "Comparison of methods for estimating phenolic maturity in grapes: Correlation between predicted and obtained parameters". Analytica Chimica Acta 660 1-2 (2010): 127-133. http://www.scopus.com/inward/record.url?eid=2-s2.0-74549170852&partnerID=MN8TOARS.
    10.1016/j.aca.2009.10.067
  19. Esteruelas, M.; Poinsaut, P.; Sieczkowski, N.; Manteau, S.; Fort, M.F.; Canals, J.M.; Zamora, F.. "Characterization of natural haze protein in sauvignon white wine". Food Chemistry 113 1 (2009): 28-35. http://www.scopus.com/inward/record.url?eid=2-s2.0-53149092822&partnerID=MN8TOARS.
    10.1016/j.foodchem.2008.07.031
  20. Esteruelas, M.; Poinsaut, P.; Sieczkowski, N.; Manteau, S.; Fort, M.F.; Canals, J.M.; Zamora, F.. "Comparison of methods for estimating protein stability in white wines". American Journal of Enology and Viticulture 60 3 (2009): 302-311. http://www.scopus.com/inward/record.url?eid=2-s2.0-70349493359&partnerID=MN8TOARS.
  21. Kontoudakis, N.; Biosca, P.; Canals, R.; Fort, F.; Canals, J.M.; Zamora, F.. "Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover". Australian Journal of Grape and Wine Research 14 2 (2008): 116-122. http://www.scopus.com/inward/record.url?eid=2-s2.0-47349115684&partnerID=MN8TOARS.
    10.1111/j.1755-0238.2008.00013.x
  22. Fort, F.; Hayoun, L.; Valls, J.; Canals, J.M.; Arola, L.; Zamora, F.. "A new and simple method for rapid extraction and isolation of high-quality RNA from grape (Vitis vinifera) berries". Journal of the Science of Food and Agriculture 88 2 (2008): 179-184. http://www.scopus.com/inward/record.url?eid=2-s2.0-38349100796&partnerID=MN8TOARS.
    10.1002/jsfa.3066
  23. Vanrell, G.; Canals, R.; Esteruelas, M.; Fort, F.; Canals, J.M.; Zamora, F.. "Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)". Food Chemistry 104 1 (2007): 148-155. http://www.scopus.com/inward/record.url?eid=2-s2.0-34147173332&partnerID=MN8TOARS.
    10.1016/j.foodchem.2006.11.014
  24. Sala, C.; Fort, F.; Busto, O.; Zamora, F.; Arola, L.; Guasch, J.. "Fate of Some Common Pesticides during Vinification Process". Journal of Agricultural and Food Chemistry 44 11 (1996): 3668-3671. http://www.scopus.com/inward/record.url?eid=2-s2.0-0000895756&partnerID=MN8TOARS.
Atividades

Membro de associação

Nome da associação Tipo de participação
1998/03/01 - Atual Institució Catalana d'Estudis Agraris (filial de l'Institut d'Estudis Catalans) Member of the Board of Directors
Distinções

Prémio

1994 Premio de la Fundación de Estudios Universitarios Ciudad de Tarragona
Ajuntament de Tarragona, Espanha