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Items: 21

1.

Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality.

Giorello F, Valera MJ, Martin V, Parada A, Salzman V, Camesasca L, Fariña L, Boido E, Medina K, Dellacassa E, Berna L, Aguilar PS, Mas A, Gaggero C, Carrau F.

Appl Environ Microbiol. 2018 Dec 13;85(1). pii: e01959-18. doi: 10.1128/AEM.01959-18. Print 2019 Jan 1.

2.

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees.

Vidal L, Antúnez L, Rodríguez-Haralambides A, Giménez A, Medina K, Boido E, Ares G.

Food Res Int. 2018 Oct;112:25-37. doi: 10.1016/j.foodres.2018.06.024. Epub 2018 Jun 13.

PMID:
30131135
3.

Sensory characterization of the astringency of commercial Uruguayan Tannat wines.

Vidal L, Antúnez L, Giménez A, Medina K, Boido E, Ares G.

Food Res Int. 2017 Dec;102:425-434. doi: 10.1016/j.foodres.2017.09.022. Epub 2017 Sep 9.

PMID:
29195968
4.

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.

Dellacassa E, Trenchs O, Fariña L, Debernardis F, Perez G, Boido E, Carrau F.

Int J Food Microbiol. 2017 Jan 16;241:161-167. doi: 10.1016/j.ijfoodmicro.2016.10.014. Epub 2016 Oct 13.

PMID:
27783969
5.

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

Martin V, Giorello F, Fariña L, Minteguiaga M, Salzman V, Boido E, Aguilar PS, Gaggero C, Dellacassa E, Mas A, Carrau F.

J Agric Food Chem. 2016 Jun 8;64(22):4574-83. doi: 10.1021/acs.jafc.5b05442. Epub 2016 May 27.

PMID:
27193819
6.

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains.

Martin V, Boido E, Giorello F, Mas A, Dellacassa E, Carrau F.

Yeast. 2016 Jul;33(7):323-8. doi: 10.1002/yea.3159. Epub 2016 May 3.

7.

Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.

Medina K, Boido E, Fariña L, Dellacassa E, Carrau F.

Yeast. 2016 Jul;33(7):339-43. doi: 10.1002/yea.3156. Epub 2016 Mar 15.

8.

How do consumers describe wine astringency?

Vidal L, Giménez A, Medina K, Boido E, Ares G.

Food Res Int. 2015 Dec;78:321-326. doi: 10.1016/j.foodres.2015.09.025. Epub 2015 Sep 21.

PMID:
28433298
9.

The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome.

Da Silva C, Zamperin G, Ferrarini A, Minio A, Dal Molin A, Venturini L, Buson G, Tononi P, Avanzato C, Zago E, Boido E, Dellacassa E, Gaggero C, Pezzotti M, Carrau F, Delledonne M.

Plant Cell. 2013 Dec;25(12):4777-88. doi: 10.1105/tpc.113.118810. Epub 2013 Dec 6. Erratum in: Plant Cell. 2017 Apr;29(4):913.

10.

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.

Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F.

Food Chem. 2013 Dec 1;141(3):2513-21. doi: 10.1016/j.foodchem.2013.04.056. Epub 2013 Apr 30.

PMID:
23870989
11.

Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.

Fariña L, Medina K, Urruty M, Boido E, Dellacassa E, Carrau F.

Food Chem. 2012 Sep 15;134(2):933-9. doi: 10.1016/j.foodchem.2012.02.209. Epub 2012 Mar 8.

PMID:
23107710
12.

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.

Medina K, Boido E, Dellacassa E, Carrau F.

Int J Food Microbiol. 2012 Jul 2;157(2):245-50. doi: 10.1016/j.ijfoodmicro.2012.05.012. Epub 2012 May 16.

PMID:
22687186
13.

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.

Carrau F, Medina K, Fariña L, Boido E, Dellacassa E.

Int J Food Microbiol. 2010 Sep 30;143(1-2):81-5. doi: 10.1016/j.ijfoodmicro.2010.07.024. Epub 2010 Jul 23.

PMID:
20692063
14.

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.

Boido E, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E.

J Agric Food Chem. 2009 Jul 22;57(14):6271-8. doi: 10.1021/jf900941y.

PMID:
19548685
15.

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.

Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E.

FEMS Yeast Res. 2008 Nov;8(7):1196-207. doi: 10.1111/j.1567-1364.2008.00412.x. Epub 2008 Jul 9.

16.

Determination of volatile phenols in red wines by dispersive liquid-liquid microextraction and gas chromatography-mass spectrometry detection.

Fariña L, Boido E, Carrau F, Dellacassa E.

J Chromatogr A. 2007 Jul 20;1157(1-2):46-50. Epub 2007 May 7.

PMID:
17517420
17.

Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.

Boido E, Alcalde-Eon C, Carrau F, Dellacassa E, Rivas-Gonzalo JC.

J Agric Food Chem. 2006 Sep 6;54(18):6692-704.

PMID:
16939328
18.

Terpene compounds as possible precursors of 1,8-cineole in red grapes and wines.

Fariña L, Boido E, Carrau F, Versini G, Dellacassa E.

J Agric Food Chem. 2005 Mar 9;53(5):1633-6.

PMID:
15740051
19.

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

Carrau FM, Medina K, Boido E, Farina L, Gaggero C, Dellacassa E, Versini G, Henschke PA.

FEMS Microbiol Lett. 2005 Feb 1;243(1):107-15.

20.

Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.

Boido E, Lloret A, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E.

J Agric Food Chem. 2003 Aug 27;51(18):5408-13.

PMID:
12926890
21.

Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation.

Boido E, Lloret A, Medina K, Carrau F, Dellacassa E.

J Agric Food Chem. 2002 Apr 10;50(8):2344-9.

PMID:
11929295

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