Francisco Carrau
Francisco Carrau
Profesor de Enologia, UdelaR
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Determination of volatile phenols in red wines by dispersive liquid–liquid microextraction and gas chromatography–mass spectrometry detection
L Farina, E Boido, F Carrau, E Dellacassa
Journal of Chromatography A 1157 (1-2), 46-50, 2007
De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
FM Carrau, K Medina, E Boido, L Farina, C Gaggero, E Dellacassa, ...
FEMS microbiology letters 243 (1), 107-115, 2005
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, PA Henschke, E Dellacassa
FEMS yeast research 8 (7), 1196-1207, 2008
Aroma Composition of Vitis vinifera Cv. Tannat:  the Typical Red Wine from Uruguay
E Boido, A Lloret, K Medina, L Fariña, F Carrau, G Versini, E Dellacassa
Journal of Agricultural and Food Chemistry 51 (18), 5408-5413, 2003
Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
K Medina, E Boido, L Fariña, O Gioia, ME Gomez, M Barquet, C Gaggero, ...
Food Chemistry 141 (3), 2513-2521, 2013
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, E Dellacassa
Journal of agricultural and food chemistry 50 (8), 2344-2349, 2002
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, E Dellacassa, JC Rivas-Gonzalo
Journal of Agricultural and Food Chemistry 54 (18), 6692-6704, 2006
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 microbiology 157 (2), 245-250, 2012
Yeast interactions with anthocyanins during red wine fermentation
K Medina, E Boido, E Dellacassa, F Carrau
American Journal of Enology and Viticulture 56 (2), 104-109, 2005
A novel extracellular β-glucosidase from Issatchenkia terricola: Isolation, immobilization and application for aroma enhancement of white Muscat wine
P González-Pombo, L Fariña, F Carrau, F Batista-Viera, BM Brena
Process Biochemistry 46 (1), 385-389, 2011
Differentiation of industrial wine yeast strains using microsatellite markers
A González Techera, S Jubany, FM Carrau, C Gaggero
Letters in Applied Microbiology 33 (1), 71-75, 2001
The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genome
C Da Silva, G Zamperin, A Ferrarini, A Minio, A Dal Molin, L Venturini, ...
The Plant Cell 25 (12), 4777-4788, 2013
Terpene compounds as possible precursors of 1, 8-cineole in red grapes and wines
L Fariña, E Boido, F Carrau, G Versini, E Dellacassa
Journal of agricultural and food chemistry 53 (5), 1633-1636, 2005
Effect of malolactic fermentation on the aroma properties of Tannat wine
Australian Journal of Grape and Wine Research 7 (1), 27-32, 2001
Yeast diversity and native vigor for flavor phenotypes
F Carrau, C Gaggero, PS Aguilar
Trends in biotechnology 33 (3), 148-154, 2015
A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium
G Pérez, L Farina, M Barquet, E Boido, C Gaggero, E Dellacassa, ...
World Journal of Microbiology and Biotechnology 27 (1), 47-55, 2011
The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of Tannat red wine
E Boido, K Medina, L Fariña, F Carrau, G Versini, E Dellacassa
Journal of agricultural and food chemistry 57 (14), 6271-6278, 2009
Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
F Carrau, K Medina, L Fariña, E Boido, E Dellacassa
International journal of food microbiology 143 (1-2), 81-85, 2010
Comparison of fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae
J Lleixà, V Martín, MC Portillo, F Carrau, G Beltran, A Mas
Frontiers in microbiology 7, 338, 2016
Stuck wine fermentations: effect of killer/sensitive yeast interactions
FM Carrau, E Neirotti, O Gioia
Journal of fermentation and bioengineering 76 (1), 67-69, 1993
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