Publicaciones

Peyrot Andrada, D. Caracterización fisicoquímica de bebidas fermentadas a base de té, kombucha. Selección de levaduras para su utilización Licenciatura en Química. Facultad de Química, Universidad de la República, 2022.

MN. Larroque, F. Carrau, L. Fariña, E. Boido, E. Dellacassa, K. Medina. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds. In Int J Food Microbiol 2021, 337.

JM. Del Fresno, C. Escott, I. Loira, JE. Herbert-Pucheta, R. Schneider, F. Carrau, R. Cuerda, A. Morata. The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety. In Int J Mol Sci Artic 2021,

F. Carrau, E. Boido, D. Ramey. Yeasts for low input winemaking: Microbial terroir and flavor differentiation. In Advances in Applied Microbiology 2020, 111, 89-121

ML. Raymond Edler, L. Fariña, E. Dellacassa, F. Carrau, AL. Rosa. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains. In Food Science and Technology International 2020, 26(6), 512–519.

MJ. Valera, A. Zeida, E. Boido, G. Beltran, MJ. Torija, A. Mas, R. Radi, E. Dellacassa, F. Carrau. Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosinthesis by yeast. In Yeast 2020, 37, 427-435.

JM. Del Fresno, C. Escott, I. Loira, JE. Herbert-Pucheta, R. Schneider, F. Carrau, R. Cuerda, A. Morata. Impact of Hanseniaspora vineae in alcoholic fermentation and ageing on lees of high-quality white wine. In Fermentation 2020, 6, 66.

F. Giorello, MJ. Valera, V. Martin, A, Parada, V. Salzman, L. Camesasca, L. Fariña, E. Boido, K. Medina, E. Dellacassa, L. Berna, P. Aguilar, A. Mas, C. Gaggero, F. Carrau. Genomic and transcriptomic basis of Hanseniaspora vineae’s impact on flavor diversity and wine quality. In Appl Environ Microbiol 2019;85.

V. Martin, F. Fariña, K. Medina, E. Boido, E. Dellacassa, A. Mas, F Carrau. Oenological attributes of the yeast Hanseniaspora vineae and its application for white and red winemaking. BIO Web Conf 2019;12:02010.

K. Medina, E. Boido, L. Fariña, G. Ares, E. Dellacasa, F. Carrau. Impact on Tannat wines aroma produced by different yeast using three vinification systems. BIO Web Conf 2019;12:02007.

G. Perez, F. Debernardis, E. Boido, F. Carrau. Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation. In J Ind Microbiol Biotechnol 2020;47:1133–40.

MJ. Valera, E. Boido, E. Dellacassa, F. Carrau. Comparison of the glycolytic and alcoholic fermentation pathways of hanseniaspora vineae with Saccharomyces cerevisiae wine yeasts. In Fermentation 2020a;6:78.

MJ. Valera, E. Boido, JC. Ramos, E. Manta, R. Radi, E. Dellacassa, F. Carrau. The mandelate pathway, an alternative to the phenylalanine ammonia lyase pathway for the synthesis of benzenoids in ascomycete yeasts. In Appl Environ Microbiol 2020b;86

MV. Mestre, YP. Maturano, C. Gallardo, M. Combina, L. Mercado, ME. Toro, F. Carrau, F. Vazquez, E. Dellacassa. Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts. In Fermentation 2019, 5, 65.

J. Lleixà, V. Martín, F. Giorello, MC. Portillo, F. Carrau, G. Beltran, A Mas. Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking. In Frontiers in Genetics 2019. 9, 1-9.

F. Giorello, MJ. Valera, V. Martin, A. Parada, V. Salzman, L. Camesasca, L. Fariña, E. Boido, K. Medina, E. Dellacassa, L.Berná, P. Aguilar, A. Mas, C. Gaggero,F. Carrau. Genomic and phenomic analysis of Hanseniaspora vineae provides insights for understanding yeast fermentation flavors that contribute to wine quality. In Applied and Environmental Microbiology 2018.

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

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

C. 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 2018, 267, 196-203.

L.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.

V. 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

C. 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

V. 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

E. 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.

L. 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.

M. 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

J. 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.

V. 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

C. 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

V. 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

K. 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

C. 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

F. Giorello, MJ. Valera, V. Martin, A. Parada, V. Salzman, L. Camesasca, L. Fariña, E. Boido, K. Medina, E. Dellacassa, L. Berna, P. Aguilar, A. Mas, C. Gaggero, F. Carrau. Genomic and Transcriptomic Basis of Hanseniaspora vineae’s Impact on Flavor Diversity and Wine Quality. Applied and Enviromental Microbiology, 85 (1), 1-20, 2019

L. Vidal, L. Antúnez, A. Giménez, K. Medina, E. Boido, G. Ares. Astringency evaluation of Tannat wines: Comparison of assessments from trained assessors and experts. Journal of Sensory Studies 33 (3), e12330.

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

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

L. 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

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

P. 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

C. 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.

A. 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

K. 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

V. 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

E. 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

A. 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

M. 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

Fariña, L., Medina, K., Martín, V., Carrau, F., Dellacassa., E., Boido, E. Tannat Wine: Characteristics and Key Stages in Its Production. Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines” Capítulo 6. (2021). Editorial NOVA, Nova Science Publishers, Inc. NY, USA.

Fariña, L., Carrau, F., Moser, S., Dellacassa, E., Boido, E. Capítulo: «Aromatic composition of wine» en «Concise Encyclopedia of Science and Technology of Wine». (2020). Capítulo 4. Editorial: Taylor and Francis Ltda. CRC Press, London, United Kingdom.

Joshi, V.K., Martín, V., Medina, K., Fariña, L. Capítulo: «Microbiology of winemaking» en «Concise Encyclopaedia of Science and Technology of Wine». (2020). Capítulo 14. Editorial: Taylor and Francis Ltda. CRC Press, London, United Kingdom.

Joshi, V.K. Fariña, L., Sharma, S., Kumar, N. Capítulo “Cider and Perry” en «Concise Encyclopaedia of Science and Technology of Wine». (2020). Capítulo 35. Editorial: Taylor and Francis Ltda. CRC Press, London, United Kingdom.

Joshi, V.K., Fariña, L., Abrol., G. Capítulo: «Production Technology of Fruit Wines». (2020). Capítulo 37. Editorial: Taylor and Francis Ltda. CRC Press, London, United Kingdom.

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