Search Results - "Carrau, F"

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds by Larroque, M.N., Carrau, F., Fariña, L., Boido, E., Dellacassa, E., Medina, K.

“…Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts…”
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Biodiversity and brewing attitude of non-Saccharomyces strains isolated from Uruguayan vineyards and other ecosystems by Schinca, C, González, M N, Carrau, F, Medina, K

“…In recent years, interest in non-Saccharomyces yeasts for the innovation and development of different and alternative beer styles has been increasing,…”
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Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae by Medina, K., Boido, E., Fariña, L., Gioia, O., Gomez, M.E., Barquet, M., Gaggero, C., Dellacassa, E., Carrau, F.

“…•Application of yeast Hanseniaspora vineae in real wine co-fermentation.•H. vineae and spontaneous fermentations showed higher flavour intensity and…”
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Overproduction of isoprenoids by Saccharomyces cerevisiae in a synthetic grape juice medium in the absence of plant genes by Camesasca, L., Minteguiaga, M., Fariña, L., Salzman, V., Aguilar, P.S., Gaggero, C., Carrau, F.

“…The objective of this work is to demonstrate if the hexaprenyl pyrophosphate synthetase Coq1p might be involved in monoterpenes synthesis in Saccharomyces…”
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Impact on Tannat wines aroma produced by different yeast using three vinification systems by Medina, K., Boido, E., Fariña, L., Ares, G., Dellacassa, E., Carrau, F.

“…Vinifications were conducted using pure cultures of Saccharomyces cerevisiae , and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F)…”
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Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites by Boido, E., Fariña, L., Barnaba, C., Arrieta, Y., Larcher, R., Nicolini, G., Carrau, F., Dellacassa, E.

“…Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free…”
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The Tannat genome: Unravelling its unique characteristics by Da Silva, C., Molin, A.D., Ferrarini, A., Boido, E., Gaggero, C., Delledonne, M., Carrau, F.

“…Tannat ( Vitis vinifera ) is the most cultivated grapevine variety in Uruguay for the production of high quality red wines. Its berries have unusually high…”
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Oenological attributes of the yeast Hanseniaspora vineaeand its application for white and red winemaking by Martin, V, Fariña, L, Medina, K, Boido, E, Dellacassa, E, Mas, A, Carrau, F

“…Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These metabolites are important for the sensory quality of…”
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Differentiation of industrial wine yeast strains using microsatellite markers by González Techera, A., Jubany, S., Carrau, F.M., Gaggero, C.

“…Aims: To differentiate nine industrial wine strains of Saccharomyces cerevisiae using microsatellite (simple sequence repeats, SSR) markers. Methods and…”
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Estudio de precursores aromáticos en clones comerciales de Tannat y seguimiento de su evolución durante la maduración by Nieto, N., Da Silva, C., Coniberti, A., Boido, E., Carrau, F., Dellacassa, E., Fariña, L.

“…La variedad Tannat desde el punto de vista del aroma, resulta una variedad neutra pero capaz de aportar precursores aromáticos que son de interés en la…”
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Estrategias combinadas para la obtención de un vino Tannat con un contenido moderado de alcohol by Listur, B., Baldivia, G., Coniberti, A., Martín, V., Boido, E., Medina, K., Carrau, F., Dellacassa, E., Fariña, L.

“…En este trabajo se buscó a través de la combinación de 2 estrategias reducir el contenido de alcohol en vinos de la variedad Tannat. La primera estrategia…”
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De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts by Carrau, Francisco M., Medina, Karina, Boido, Eduardo, Farina, Laura, Gaggero, Carina, Dellacassa, Eduardo, Versini, Giuseppe, Henschke, Paul A.

“…This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by strains of the yeast Saccharomyces cerevisiae. Terpenes, which are…”
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Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains by Medina, K. (Universidad de la Republica, Montevideo, Uruguay.), Carrau, F.M, Gioia, O, Bracesco, N

“…The competition between selected or commercial killer strains of type K2 and sensitive commercial strains of Saccharomyces cerevisiae was studied under various…”
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Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection by Fariña, Laura, Boido, Eduardo, Carrau, Francisco, Dellacassa, Eduardo

“…A new method was developed for analysing 4-ethylguaiacol and 4-ethylphenol in the aroma of red wines using dispersive liquid–liquid microextraction (DLLME)…”
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Oenological attributes of the yeast Hanseniaspora vineae and its application for white and red winemaking by Martin, V., Fariña, L., Medina, K., Boido, E., Dellacassa, E., Mas, A., Carrau, F.

“…Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These metabolites are important for the sensory quality of…”
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Aging Effect on the Pigment Composition and Color of Vitis vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color by Boido, Eduardo, Alcalde-Eon, Cristina, Carrau, Francisco, Dellacassa, Eduardo, Rivas-Gonzalo, Julián C

“…Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents of tannins and intense color, features that are responsible for the…”
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Exploración del efecto protector frente a radicales libres de derivados de la uva (Vitis vinifera L. Cv. Tannat) en Saccharomyces cerevisiae by N. Bracesco, V. A. Salvo, S. Rocha, M. Dell, F. Carrau, E. Nunes

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Characterisation and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification by BOIDO, E., GARCÍA-MARINO, M., DELLACASSA, E., CARRAU, F., RIVAS-GONZALO, J.C., ESCRIBANO-BAILÓN, M.T.

“…Background and Aims:  Changes in different polyphenol families during grape ripening and vinification were determined in Tannat grapes. This was done to…”
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Aroma Composition of Vitis vinifera Cv. Tannat:  the Typical Red Wine from Uruguay by Boido, Eduardo, Lloret, Adriana, Medina, Karina, Fariña, Laura, Carrau, Francisco, Versini, Giuseppe, Dellacassa, Eduardo

“…The free volatiles, as well as those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines…”
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Terpene Compounds as Possible Precursors of 1,8-Cineole in Red Grapes and Wines by Fariña, Laura, Boido, Eduardo, Carrau, Francisco, Versini, Giuseppe, Dellacassa, Eduardo

“…While the contribution of 1,8-cineole to the aroma of wine has been reported, it is a matter of controversy that the vineyards producing such wines are…”
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