A5030880915- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
- Biochemical and biochemical processes
- Plant biochemistry and biosynthesis
- Sensory Analysis and Statistical Methods
- Tea Polyphenols and Effects
- Meat and Animal Product Quality
- Essential Oils and Antimicrobial Activity
- Nuts composition and effects
- Bee Products Chemical Analysis
- Plant Gene Expression Analysis
- Microbial Metabolic Engineering and Bioproduction
- Antioxidant Activity and Oxidative Stress
- Advanced Chemical Sensor Technologies
- Food Quality and Safety Studies
- Spectroscopy and Chemometric Analyses
- Pomegranate: compositions and health benefits
- Coenzyme Q10 studies and effects
- Microbial Metabolism and Applications
- Tannin, Tannase and Anticancer Activities
- Food composition and properties
- Agricultural and Food Sciences
- Isotope Analysis in Ecology
Universidad de la República de Uruguay
2015-2024
Centro Uruguayo de Imagenología Molecular
2009-2023
Universidad de Montevideo
2023
Universidad de Salamanca
2006
Fondazione Edmund Mach
2003-2005
The contribution of yeast fermentation metabolites to the aromatic profile wine is well documented; however, biotechnological application this knowledge, apart from strain selection, still rather limited and often contradictory. Understanding modeling relationship between nutrient availability production desirable aroma compounds by different strains must be one main objectives in selection industrial yeasts for beverage food industry. In order overcome variability composition grape juices,...
This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by strains yeast Saccharomyces cerevisiae. Terpenes, are typical components essential oils flowers and fruits, also present as free glycosylated conjugates amongst secondary metabolites certain wine grape varieties Vitis vinifera. Hence, when these compounds they considered to originate from not fermentation. However, biosynthesis monoterpenes S. cerevisiae absence derived precursors is shown here be de...
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are main species present on mature grapes and play a significant role at beginning fermentation, producing enzymes aroma compounds that expand diversity wine color flavor. Ten Hanseniaspora have been recovered from associated in two groups: H. valbyensis, guilliermondii, uvarum, opuntiae, thailandica, meyeri, clermontiae; vineae, osmophila, occidentalis. This review focuses application some strains belonging to this co-fermentation with...
The grapevine (Vitis vinifera) cultivar Tannat is cultivated mainly in Uruguay for the production of high-quality red wines. berries have unusually high levels polyphenolic compounds, producing wines with an intense purple color and remarkable antioxidant properties. We investigated genetic basis these important characteristics by sequencing genome Uruguayan clone UY11 using Illumina technology, followed a mixture de novo assembly iterative mapping onto PN40024 reference genome. RNA data...
The free volatiles, as well those released from the glycosidically bound forms by enzyme hydrolysis, have been analyzed to chracterize young Tannat wines two successive vintages. wine showed some aroma profile peculiarities detected in but, above all, fraction for level and of norisoprenoidic fraction. Among volatile compunds, a rather low content C6 alcohols with prevalence cis-3-hexen-1-ol on trans form sometimes remarkable trans-2-hexen-1-ol seem be typical variety. C13-norisoprenoidic...
Hanseniaspora is the main genus of apiculate yeast group that represents approximately 70% grape-associated microflora. vineae emerging as a promising species for quality wine production compared to other non-Saccharomyces species. Wines produced by H. with Saccharomyces cerevisiae consistently exhibit more intense fruity flavors and complexity than wines S. alone. In this work, genome sequencing, assembling, phylogenetic analysis two strains showed it member complex diverged before...
Under traditional wine-making conditions, this work examines the beta-glycosidic activity of Oenococcus oeni on glycosylated aroma compounds Tannat wines during malolactic fermentation (MLF) by comparing changes selected aglycones liberated. MLF diminished content all compounds. The level free components was slightly modified action so that cleavage glycosidic linkage O. did not appear to increase significatively aglycone contents. consequences further chemical rearrangements algycones under...
The capacity of yeast to modify anthocyanin concentration during red wine fermentation was studied with the objective classifying strains according their for color removal vinification. A model grape juice medium used better understand yeast-anthocyanin interactions. An extract <i>Vitis vinifera</i> cv. Tannat prepared from skins and diluted in a white must order obtain without solids. Anthocyanin confirmed be higher compounds polarity. Acylated anthocyanins (acetyl <i>p</i>-coumaryl...
Red wines made from Vitis vinifera L. cv. Tannat grapes are known to possess high contents of tannins and intense color, features that responsible for the originality these wines. This work aimed study evolution pigment composition CIELAB color parameters as become older, well establish contribution wine main families. produced in Uruguay same vineyard six consecutive vintages (1998−2003) 2003 harvest were analyzed by means HPLC-DAD-MS UV−vis spectrometric techniques. The correlations...
Benzyl alcohol and other benzenoid-derived metabolites of particular importance in plants confer floral fruity flavors to wines. Among the volatile aroma components Vitis vinifera grape varieties, benzyl is present its free glycosylated forms. These compounds are considered originate from grapes only not fermentative processes. We have found increased levels red Tannat wine compared that juice, suggesting de novo formation this metabolite during vinification. In work, we show alcohol,...
Grape pomaces have a wide and diverse antioxidant phenolics composition. Six Uruguayan red grape were evaluated in their composition, capacity, anti-inflammatory properties. Not only radical scavenging methods as DPPH· ABTS·+ employed but also ORAC FRAP analyses applied to assess the potency of extracts. The reactivity all extracts against hydroxyl radicals was assessed with ESR. phenol profile most bioactive extract analyzed by HPLC-MS, set 57 structures determined. To investigate potential...
While the contribution of 1,8-cineole to aroma wine has been reported, it is a matter controversy that vineyards producing such wines are surrounded by Eucalyptus trees, which may contribute their essence grapes. However, experimental information presented in this paper suggests can be produced chemical transformation limonene and α-terpineol, process responsible for occurrence Eucalyptus-like Tannat from vines not grown vicinity trees. A mechanism these compounds proposed. Keywords: aroma;...
Background and Aims: Changes in different polyphenol families during grape ripening vinification were determined Tannat grapes. This was done to establish a profile for grapes young wines. Methods Results: We demonstrated, by high-performance liquid chromatography with diode array detection mass spectrometry (HPLC-DAD-MS) analysis, that the content of flavan-3-ols seeds higher than reported large number other varieties analysed. Forty per cent total galloylated compounds, whereas flavan-3-ol...