User profiles for Eduardo Boido

Eduardo Boido

UdelaR
Verified email at fq.edu.uy
Cited by 4066

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts

FM Carrau, K Medina, E Boido, L Farina… - FEMS microbiology …, 2005 - academic.oup.com
This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by
strains of the yeast Saccharomyces cerevisiae. Terpenes, which are typical components of the …

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

FM Carrau, K Medina, L Farina, E Boido… - FEMS yeast …, 2008 - academic.oup.com
The contribution of yeast fermentation metabolites to the aromatic profile of wine is well
documented; however, the biotechnological application of this knowledge, apart from strain …

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

L Fariña, E Boido, F Carrau, E Dellacassa - Journal of Chromatography A, 2007 - Elsevier
A new method was developed for analysing 4-ethylguaiacol and 4-ethylphenol in the aroma
of red wines using dispersive liquid–liquid microextraction (DLLME) coupled with gas …

Aroma Composition of Vitis vinifera Cv. Tannat:  the Typical Red Wine from Uruguay

E Boido, A Lloret, K Medina, L Fariña… - Journal of Agricultural …, 2003 - ACS Publications
The free volatiles, as well as those released from the glycosidically bound forms by enzyme
hydrolysis, have been analyzed to chracterize young Tannat wines from two successive …

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

K Medina, E Boido, E Dellacassa, F Carrau - International journal of food …, 2012 - Elsevier
Yeast produces numerous secondary metabolites during fermentation that impact final wine
quality. Although it is widely recognized that growth of diverse non-Saccharomyces (NS) …

Aging Effect on the Pigment Composition and Color of Vitis vinifera L. Cv. Tannat Wines. Contribution of the Main Pigment Families to Wine Color

E Boido, C Alcalde-Eon, F Carrau… - Journal of Agricultural …, 2006 - ACS Publications
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 originality of these wines. …

[HTML][HTML] Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

V Martin, MJ Valera, K Medina, E Boido, F Carrau - Fermentation, 2018 - mdpi.com
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing enzymes …

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

…, P Tononi, C Avanzato, E Zago, E Boido… - The Plant …, 2013 - academic.oup.com
The grapevine (Vitis vinifera) cultivar Tannat is cultivated mainly in Uruguay for the production
of high-quality red wines. Tannat berries have unusually high levels of polyphenolic …

Yeast interactions with anthocyanins during red wine fermentation

K Medina, E Boido, E Dellacassa… - American Journal of …, 2005 - Am Soc Enol Viticulture
The capacity of yeast to modify anthocyanin concentration during red wine fermentation was
studied with the objective of classifying yeast strains according to their capacity for color …

Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation

E Boido, A Lloret, K Medina, F Carrau… - Journal of agricultural …, 2002 - ACS Publications
Under traditional wine-making conditions, this work examines the β-glycosidic activity of
Oenococcus oeni on glycosylated aroma compounds of Tannat wines during malolactic …