Química y producción de vinos, con énfasis en el estudio de compuestos fenólicos y los efectos químicos y sensoriales de las reacciones de oxidación. Cuenta o ha contado con financiamiento de CONICYT, Innova-CORFO, y empresas privadas.

Pavez, C., Gonzalez-Munoz, B., O'Brien, JA., Laurie, VF., Osorio, F., Nunez, E., Vega, RE. Bordeu, E., Brossard, N. 2022. Red wine astringency: Correlations between chemical and sensory features. LWT- Food Science and Technology (IF: 4,952)

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. (IF: 4,329)

Mirabal-Gallardo, Y., Soriano, M. del P. C., Olate, V. R., Jofré, L. G., Pyarasani, R. D., John, A., & Laurie, V. F. 2021. Characterization of five Chilean agribusiness by-products and their potential use as food supplements. Emirates Journal of Food and Agriculture. (IF: 1,041)

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. (IF: 7,514)

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 (IF: 4,412)

Gil i Cortiella, M., Úbeda, C., Peña-Neira, A., & Laurie, V.F. 2021. Use of alternative vessels to oak barrels during fermentation of Sauvignon Blanc: a comparison of stainless-steel, concrete and polyethylene tanks and clay jars. Wine & Viticulture Journal (Australia), 4, 18-23.

Pañitrur-de la Fuente, C, Valdés-Gómez, H., Roudet, J., Verdugo-Vásquez, 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  (IF: 2,831)

Carrasco-Sánchez, V., Marican, A., Vergara-Jaque, A., Folch-Cano, C., Comer, J., and V.F. Laurie 2018. Polymeric substances for the removal of ochratoxin A from red wine followed by computational modeling of the complexes formed. Food Chemistry 265, 159-164.

Mirabal-Gallardo, Y., Caroca, M.A., Muñoz, L., Meneses, M., and V.F. Laurie. 2018. Multi-element analysis and differentiation of Chilean wines using mineral composition and multivariate statistics. Ciencia e Investigación Agraria 45 (2), 181-191.

Valdés, O., Marican, A., Avila-Salas, F., Castro, R.I., Amalraj, J., Laurie, V.F., and L.S. Santos. 2018. Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages. Industrial & Engineering Chemistry Research 57 (24), 8308-8318.

Ponce, F., Mirabal-Gallardo, Y., Versari, A., and V.F. Laurie. 2018. The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content. Ciencia e Investigación Agraria 45 (1), 82-92.

Synthesis and evaluation of polymeric materials for the amelioration of smoke taint in wines. Fondecyt regular. 2021- 2025. Co-investigador.

Evaluation of the effectiveness of new plant protein extracts as fining agents for red wines. Fondecyt postdoctorado. 2020-2023. Investigador Patrocinante.

Technological alternatives to improve the phenolic and flavor quality of red wines. Fondecyt regular. 2018-2021. Investigador Principal (Proyecto recibió extensión hasta 2022 producto de la pandemia del COVID-19).

La huella microbiológica de los vinos chilenos: Aprovechamiento de cepas nativas de levaduras asociadas a denominación de origen para la producción de vinos Premium. Fondef idea, Etapa II. 2018-2020. Co-investigador (Proyecto recibió extensión hasta 2021 producto de la pandemia del COVID-19).

VITAGLOBAL: A global network for agriscience and vitiviniculture: Internationalising through joint programmes (2018-2021). Académico responsable (Proyecto recibió extensión hasta 2022 producto de la pandemia del COVID-19).