Publicaciones

Publicaciones

Giorello, F., Valera, M.J., Martin, V., Parada, A., Salzman, V., Camesasca, L., Fariña, L., Boido, E., Medina, K., Dellacassa, E., Berná, L., Aguilar, P., Mas, A., Gaggero, C., and Carrau, F. Genomic and phenomic analysis of Hanseniaspora vineae provides insights for understanding yeast fermentation flavors that contribute to wine quality. Applied and Environmental Microbiology. In press

Martin, V., Valera, M., Medina, K., Boido, E., & Carrau, F. Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review. Fermentation 2018, 4 (3), 76.

Medina, K., Boido, E., Dellacassa, E., & Carrau, F. Effects of non-Saccharomyces yeasts on color, anthocyanin, and anthocyanin-derived pigments of Tannat grapes during fermentation. American Journal of Enology and Viticulture 2018, 69 (2), 148-156. Front cover page of journal

Barnaba, C., Larcher, R., Nardin, T., Dellacassa, E., & Nicolini, G. Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap). Food Chemistry 2018, 267, 196-203.

Vidal, L. Antúnez, A. Giménez, K. Medina, E. Boido, G. Ares. Sensory characterization of the astringency of commercial Uruguayan Tannat wines. Food Research International 2017, 102, 425-434.

Ferrari, E. Disegna, E. Dellacassa, A. Coniberti. Influence of timing and intensity of fruit zone leaf removal and kaolin applications on bunch rot control and quality improvement of Sauvignon blanc grapes, and wines, in a temperate humid climate. Scientia Horticulturae 2017, 223, 62-71

Barnaba, E. Dellacassa, G. Nicolini, M. Giacomelli, T. Roman Villegas, T. Nardin, R. Larcher Targeted and untargeted-high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes. Journal Food Research International 2017, 98, 20-33

Ferrari, A. Coniberti, E. Dellacassa, E. Disegna. Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate. Food Additives and Contaminants 2017, 34 , 299-306

E Dellacassa, O. Trenchs, L. Fariña, F. Debernardis, G. Perez, E. Boido, F. Carrau. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora. International Journal of Food Microbiology 2017, 241, 161-167

De Ovalle, B. Brena, L. Fariña, P. Gonzalez. Novel beta-glucosidase from Issatchenkia orientalis: Characterization and assessment for hydrolysis of muscat wine glycosides. Global Journal of Biochemistry and Biotechnology 2016, 4, 174-183.

Vidal, L. Antúnez, A. Giménez, K. Medina, E. Boido, G. Ares. Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines. (2016) Food Research International, 82, 128–135.

Martí‐Raga, V. Martín, M. Gil, M. Sancho, F. Zamora, A. Mas, G. Beltran. Contribution of yeast and base wine supplementation to sparkling wine composition. Journal of the Science of Food and Agriculture 2016, 96, 4962-4972

Lleixà, V. Martín, M.C. Portillo, F. Carrau, G. Beltran, A. Mas. Comparison of fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae. Frontiers in Microbiology 2016, 338, 1-12.

Martin, F. Giorello, L. Fariña, M. Minteguiaga, V. Salzman, E. Boido, P. Aguilar, C. Gaggero, E. Dellacassa, A Mas, F. Carrau. De novo synthesis of benzenoid compounds by the yeast Hanseniaspora vineae increases flavor diversity of wines. Journal of Agricultural and Food Chemistry 2016, 64, 4574-4583

Barnaba, E. Dellacassa, G. Nicolini, T. Nardin, M. Malacarne, R. Larcher. Free and glycosylated simple phenol profiling in Apulian Italian wines. Food Chemistry 2016, 206, 260-266

Martin, E. Boido, F. Giorello, A. Mas, E. Dellacassa; F. Carrau. Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains. Yeast 2016, 33, 323-328

Medina, E. Boido, L. Fariña, E. Dellacassa, F. Carrau. Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation. Effect on anthocyanin derived pigments in Tannat red wines. Yeast 2016, 33, 339-343

Barnaba, E. Dellacassa, G. Nicolini, T. Nardin, M. Malacarne, R. Larcher. Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online SPE-UHLPC-quadrupole-Orbitrap mass spectrometry. Journal of Chromatography A 2015 1423, 124-135

Carrau, F., Gaggero, C., Aguilar, PS. Yeast diversity and the native vigor for flavor phenotypes. Trends in Biotechnology, v.: 33 3, p.: 148 – 154, 2015.  Front cover page of Journal.

Fariña, V. Villar, E. Boido, F. Carrau, E. Dellacassa, G. Ares. Volatile composition and aroma profile of Uruguayan Tannat wines. Food Research International 2015, 69, 244-255

Vidal, A. Giménez, K. Medina, E. Boido, G. Ares. How do consumers describe wine astringency? Food Research International 2015, 78, 321-326.

Gonzalez-Pombo, L. Fariña, F. Carrau, F. Batista-Viera, B. Brena Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases. Food Chemistry 2014, 143, 185-191

Da Silva, G. Zamperin, A. Ferrarini, A. Minio, A. Dal Molin, L. Venturini, G. Buson, P. Tononi, C. Avanzato, E. Zago, E. Boido, E. Dellacassa, C. Gaggero, M. Pezzotti, F. Carrau, M. Delledonne. The high polyphenol content of Vitis vinifera cv. Tannat berries is conferred mostly by genes that are not shared with the reference genome. Plant cell 2013, 25, 4777-4788. Front Cover page of Journal.

Coniberti, V. Ferrari, E. Dellacassa, E. Boido, F. Carrau, V. Gepp, E. Disegna. Kaolin over sun-exposed fruit affects berry temperature, must composition and wine sensory attributes of Sauvignon blanc. European Journal of Agronomy 2013, 50, 75-81

Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae. Food Chemistry 2013, 141, 2513-2521

Márquez, N. Martínez, M. Guerra, L. Fariña, E. Boido, E. Dellacassa. Characterization of aroma impactcompounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS. Food Research International 2013, 53, 808-815

Boido, L. Fariña, F. Carrau, E. Dellacassa, D. Cozzolino. Characterization of glycosylated aroma compounds in Tannat grapes and their prediction by Near Infrared Spectroscopy. Food Analytical Methods 2013, 6, 100-111

Coniberti, V. Ferrari, L. Fariña, F. Carrau, E. Dellacassa, E. Boido, E. Disegna. The role of canopy management to control high pH levels on Tannat grapes and wines. American Journal of Enology and Viticulture 2012, 63, 554-558

Barquet, V. Martín, K. Medina, G. Pérez, F. Carrau, G. Gaggero. Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies. Applied microbiology and biotechnology 2012, 93, 807-814

Capítulos de libros

Medina, K., Martin, V., Boido, E., Carrau F. Yeast biotechnology for red winemaking, 2018. In Press

Fariña, F. Carrau, S. Moser, E. Dellacassa, E. Boido. Aromatic composition of wine, 2017.In press

F.M. Carrau, E. Boido, E. Dellacassa. Yeast diversity and flavor compounds. Series in Phytochemistry: Fungal Metabolites (K. Ramawat, J.M. Mérillon, Eds.). Springer International Publishing, 2016, 1-29

Carrau, K. Medina, L. Fariña, E. Boido, E. Dellacassa. Effect of reductive and micro-aerobic conditions on fermentative wine aroma compounds produced by Saccharomyces cerevisiae (Ph.Darriet, L. Geny, A. Lonvaud, P. Lucas, G. de Revel, P.-L. Teissedre, Eds.). Oeno 2011, Dunod, Paris, 2012, 697-702

Carrau, E. Boido, K. Medina, L. Fariña, E. Disegna, E. Dellacassa. Vitis vinifera Tannat, chemical characterization and functional properties. Ten years of research. Multidisciplinary approaches on food science and nutrition for the 21st century (R. Filip ed.). Research Signpost/ Transworld Res. Network, Kerala, India, 2011, 53-71

Versini, E. Dellacassa, S. Carlin, B.Fedrizzi, F. Magno.Analysis of Aroma Compounds in Wine Hyphenated Techniques in Grape and Wine Chemistry (R. Flamini ed.). John Wiley & Sons, Chichester, West Sussex, England, 2008, 173-217

 E., Boido, G. González Neves, H. Morais, F. Carrau, S. Bautista, L. Barreiro. Metodologías analíticas. En: Antocianos y Betalaínas: Colorantes naturales de aplicación industrial, O. Muñoz ed., Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED) y Comisión Nacional Científica y Tecnológica de Chile (CONICYT), Proyecto IV.10. Santiago de Chile, 2003, 71-94.

Patentes

G. Pérez Giffoni, E. Boido, E. Dellacassa, L. Fariña, F. Carrau. AQUIBRETT. Medio selectivo y diferencial para la detección de contaminación por Dekkera

Publicaciones

Medina, E. Boido, E, Dellacassa, F. Carrau. Effects of non-Saccharomyces yeasts on color and anthocyanin-derived pigments of Tannat grapes during fermentation. American Journal of Enology and Viticulture. In press

Barnaba, R. Larcher, T. Nardin, E. Dellacassa, G. Nicolini. Glycosylated simple phenolic profiling of food tannins using high resolution mass spectrometry (Q-Orbitrap). Food Chemistry . In press

Vidal, L. Antúnez, A. Giménez, K. Medina, E. Boido, G. Ares. Sensory characterization of the astringency of commercial Uruguayan Tannat wines. Food Research International 2017, 102, 425-434.

Ferrari, E. Disegna, E. Dellacassa, A. Coniberti. Influence of timing and intensity of fruit zone leaf removal and kaolin applications on bunch rot control and quality improvement of Sauvignon blanc grapes, and wines, in a temperate humid climate. Scientia Horticulturae 2017, 223, 62-71

Barnaba, E. Dellacassa, G. Nicolini, M. Giacomelli, T. Roman Villegas, T. Nardin, R. Larcher Targeted and untargeted-high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes. Journal Food Research International 2017, 98, 20-33

Ferrari, A. Coniberti, E. Dellacassa, E. Disegna. Role of grapevine vegetative expression on Aspergillus spp. incidence and OTA accumulation in wines produced in a temperate humid climate. Food Additives and Contaminants 2017, 34 , 299-306

E Dellacassa, O. Trenchs, L. Fariña, F. Debernardis, G. Perez, E. Boido, F. Carrau. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora. International Journal of Food Microbiology 2017, 241, 161-167

De Ovalle, B. Brena, L. Fariña, P. Gonzalez. Novel beta-glucosidase from Issatchenkia orientalis: Characterization and assessment for hydrolysis of muscat wine glycosides. Global Journal of Biochemistry and Biotechnology 2016, 4, 174-183.

Vidal, L. Antúnez, A. Giménez, K. Medina, E. Boido, G. Ares. Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines. (2016) Food Research International, 82, 128–135.

Martí‐Raga, V. Martín, M. Gil, M. Sancho, F. Zamora, A. Mas, G. Beltran. Contribution of yeast and base wine supplementation to sparkling wine composition. Journal of the Science of Food and Agriculture 2016, 96, 4962-4972

Lleixà, V. Martín, M.C. Portillo, F. Carrau, G. Beltran, A. Mas. Comparison of fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae. Frontiers in Microbiology 2016, 338, 1-12.

Martin, F. Giorello, L. Fariña, M. Minteguiaga, V. Salzman, E. Boido, P. Aguilar, C. Gaggero, E. Dellacassa, A Mas, F. Carrau. De novo synthesis of benzenoid compounds by the yeast Hanseniaspora vineae increases flavor diversity of wines. Journal of Agricultural and Food Chemistry 2016, 64, 4574-4583

Barnaba, E. Dellacassa, G. Nicolini, T. Nardin, M. Malacarne, R. Larcher. Free and glycosylated simple phenol profiling in Apulian Italian wines. Food Chemistry 2016, 206, 260-266

Martin, E. Boido, F. Giorello, A. Mas, E. Dellacassa; F. Carrau. Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains. Yeast 2016, 33, 323-328

Medina, E. Boido, L. Fariña, E. Dellacassa, F. Carrau. Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation. Effect on anthocyanin derived pigments in Tannat red wines. Yeast 2016, 33, 339-343

Barnaba, E. Dellacassa, G. Nicolini, T. Nardin, M. Malacarne, R. Larcher. Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online SPE-UHLPC-quadrupole-Orbitrap mass spectrometry. Journal of Chromatography A 2015 1423, 124-135

Carrau, F., Gaggero, C., Aguilar, PS. Yeast diversity and the native vigor for flavor phenotypes. Trends in Biotechnology, v.: 33 3, p.: 148 – 154, 2015.  Front cover page of Journal.

Fariña, V. Villar, E. Boido, F. Carrau, E. Dellacassa, G. Ares. Volatile composition and aroma profile of Uruguayan Tannat wines. Food Research International 2015, 69, 244-255

Vidal, A. Giménez, K. Medina, E. Boido, G. Ares. How do consumers describe wine astringency? Food Research International 2015, 78, 321-326.

Gonzalez-Pombo, L. Fariña, F. Carrau, F. Batista-Viera, B. Brena Aroma enhancement in wines using co-immobilized Aspergillus niger glycosidases. Food Chemistry 2014, 143, 185-191

Da Silva, G. Zamperin, A. Ferrarini, A. Minio, A. Dal Molin, L. Venturini, G. Buson, P. Tononi, C. Avanzato, E. Zago, E. Boido, E. Dellacassa, C. Gaggero, M. Pezzotti, F. Carrau, M. Delledonne. The high polyphenol content of Vitis vinifera cv. Tannat berries is conferred mostly by genes that are not shared with the reference genome. Plant cell 2013, 25, 4777-4788. Front Cover page of Journal.

Coniberti, V. Ferrari, E. Dellacassa, E. Boido, F. Carrau, V. Gepp, E. Disegna. Kaolin over sun-exposed fruit affects berry temperature, must composition and wine sensory attributes of Sauvignon blanc. European Journal of Agronomy 2013, 50, 75-81

Medina, E. Boido, L. Fariña, O. Gioia, M.E. Gomez, M. Barquet, C. Gaggero, E. Dellacassa, F. Carrau. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae. Food Chemistry 2013, 141, 2513-2521

Márquez, N. Martínez, M. Guerra, L. Fariña, E. Boido, E. Dellacassa. Characterization of aroma impactcompounds in yerba mate (Ilex paraguariensis) using GC-olfactometry and GC-MS. Food Research International 2013, 53, 808-815

Boido, L. Fariña, F. Carrau, E. Dellacassa, D. Cozzolino. Characterization of glycosylated aroma compounds in Tannat grapes and their prediction by Near Infrared Spectroscopy. Food Analytical Methods 2013, 6, 100-111

Coniberti, V. Ferrari, L. Fariña, F. Carrau, E. Dellacassa, E. Boido, E. Disegna. The role of canopy management to control high pH levels on Tannat grapes and wines. American Journal of Enology and Viticulture 2012, 63, 554-558

Barquet, V. Martín, K. Medina, G. Pérez, F. Carrau, G. Gaggero. Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies. Applied microbiology and biotechnology 2012, 93, 807-814

Medina, E. Boido, E. Dellacassa, F. Carrau Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation. International Journal of Food Microbiology 2012, 157, 245-250

Fariña, K. Medina, M. Urruty, E. Boido, E. Dellacassa, F. Carrau. Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae. Food Chemistry 2012, 134, 933-939

Boido, M. García-Marino, E. Dellacassa, F. Carrau, J.C. Rivas-Gonzalo, M.T. Escribano-Bailón. Characterization and evolution of grape polyphenol profiles of Vitis vinifera L. cv. Tannat during ripening and vinification Australian Journal of Grape and Wine Research 2011, 17, 383-393

Capítulos de libros

Fariña, F. Carrau, S. Moser, E. Dellacassa, E. Boido. Aromatic composition of wine, 2017.In press

F.M. Carrau, E. Boido, E. Dellacassa. Yeast diversity and flavor compounds. Series in Phytochemistry: Fungal Metabolites (K. Ramawat, J.M. Mérillon, Eds.). Springer International Publishing, 2016, 1-29

Carrau, K. Medina, L. Fariña, E. Boido, E. Dellacassa. Effect of reductive and micro-aerobic conditions on fermentative wine aroma compounds produced by Saccharomyces cerevisiae (Ph.Darriet, L. Geny, A. Lonvaud, P. Lucas, G. de Revel, P.-L. Teissedre, Eds.). Oeno 2011, Dunod, Paris, 2012, 697-702

Carrau, E. Boido, K. Medina, L. Fariña, E. Disegna, E. Dellacassa. Vitis vinifera Tannat, chemical characterization and functional properties. Ten years of research. Multidisciplinary approaches on food science and nutrition for the 21st century (R. Filip ed.). Research Signpost/ Transworld Res. Network, Kerala, India, 2011, 53-71

Versini, E. Dellacassa, S. Carlin, B.Fedrizzi, F. Magno.Analysis of Aroma Compounds in Wine Hyphenated Techniques in Grape and Wine Chemistry (R. Flamini ed.). John Wiley & Sons, Chichester, West Sussex, England, 2008, 173-217

 E., Boido, G. González Neves, H. Morais, F. Carrau, S. Bautista, L. Barreiro. Metodologías analíticas. En: Antocianos y Betalaínas: Colorantes naturales de aplicación industrial, O. Muñoz ed., Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED) y Comisión Nacional Científica y Tecnológica de Chile (CONICYT), Proyecto IV.10. Santiago de Chile, 2003, 71-94.

Patentes

G. Pérez Giffoni, E. Boido, E. Dellacassa, L. Fariña, F. Carrau. AQUIBRETT. Medio selectivo y diferencial para la detección de contaminación por Dekkera