La preocupación por el cuidado de la salud y el medio ambiente por parte de los consumidores de v... more La preocupación por el cuidado de la salud y el medio ambiente por parte de los consumidores de vino está aumentando en los últimos años, centrándose el interés en los vinos elaborados con prácticas de producción de bajo impacto en el uso de productos químico. Una de las estrategias potenciales es pasar de un enfoque orientado al tratamiento químico a un enfoque de prevención de enfermedades mediante la utilización de variedades resistentes a hongos, generalmente conocidas como uvas híbridas o cruzamientos interespecíficos. En este estudio, se investigaron los vinos elaborados a partir de cinco variedades resistentes cultivadas en el Instituto Estatal de Viticultura y Enología de Friburgo (Cabernet Cantor, Cabernet Cortis, Cabernet Carbon, Prior y Regent) y provenientes de parcelas experimentales ubicadas en la Provincia de Trento. Los vinos fueron sometidos a evaluación olfativa, y el perfil volátil estudiado por cromatografía de gases-olfatometría (GC-O). Las regiones seleccionada...
Durante la crianza del vino se pueden modificar los aromas a través de reacciones que dependen de... more Durante la crianza del vino se pueden modificar los aromas a través de reacciones que dependen de la composición del vino y de las condiciones de almacenamiento (temperatura, pH, nivel de oxígeno, contenido de SO2, madera de la barrica y tiempo de crianza). Las megastigmatrienonas, también conocidas como tabanonas, son un grupo de norisoprenoides claves en el aroma de la variedad de tabaco Burley. Su presencia ha sido reportada previamente en vinos con crianza y en bebidas destiladas. En este trabajo se estudió la presencia de isómeros de tabanona (megastigma-4,6Z,8E-trien- 3-one, megastigma-4,6Z,8Z-trien-3-one, megastigma-4,6E,8E-trien-3-one y megastigma- 4,6E,8Z-trien-3-one) en vinos monovarietales de Tannat. Con este fin se analizaron vinos con 10, 12 y 16 años de crianza mediante HS-SPME-GC/MS. En paralelo, se elaboró un vino sintético adicionado de β-caroteno, el cual fue sometido a condiciones de envejecimiento acelerado. Luego de este tratamiento se identificaron en el vino s...
Vitis vinifera Tannat was introduced in Uruguay in 1870 from the Basque Pyrenees, and within seve... more Vitis vinifera Tannat was introduced in Uruguay in 1870 from the Basque Pyrenees, and within several grapevines it became the variety best adapted to our viticultural conditions. Recently, through genetic analysis it was demonstrated that Manseng Noir, in addition to originate from the same region of Tannat, is the only natural sister identified within 2500 Vitis varieties surveyed [1]. Given the small commercial vineyard of this variety in France, after several years we have managed to plant in 2019 the first vineyard outside the Pyrenees in Uruguay. In 2021 and 2022 harvests, its elaboration is achieved with the aim of comparing its wine with Tannat. Results obtained show that its agronomic phenotype, as well as aspects of sanity, acidity, and color intensity are similar to Tannat, but with the particularity that grapes are of moderate ripening, 12.5% of alc., total polyphenol index was 12% lower than the control Tannat at 14% of alcohol. Interestingly, Manseng Noir shows an early...
Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional as... more Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people's diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly because of its composition of bioactive compounds and dietary fiber, which may improve the consumer's health and reduce environmental impact by reusing it in the formulation of a widely consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic, and antiobesity) of different biscuit formulations (with variation in content of TGP and sweetener sucralose) to develop potential functional biscuits. A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20% of TGP, 2 and 4% of sucralose, and the central point in triplicate with 15% TGP and 3% sucralose. Among the most relevant results, the addition of 20% of TGP and 4% of sucralose (20%; 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity measured by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS, 50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (p < 0.05). Moreover, biscuits added with the byproduct showed a greater α-glucosidase and pancreatic lipase inhibition capacity compared to the biscuits without the addition of TGP (p < 0.05). In brief, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumers' health.
Pigment Profiles in Monovarietal Wines Produced in Uruguay
American Journal of Enology and Viticulture
... Cristina Alcalde-Eon 1 , Eduardo Boido 2 ,* , Francisco Carrau 2 , Eduardo Dellacassa 2 and J... more ... Cristina Alcalde-Eon 1 , Eduardo Boido 2 ,* , Francisco Carrau 2 , Eduardo Dellacassa 2 and Julián C. Rivas-Gonzalo 1 ... The use of mass spectrometry coupled to HPLC-DAD has allowed a more detailed study of anthocyanin-derived pigment fractions (Vivar-Quintana et al. ...
Valentina Martin1, Laura Fariña1, Karina Medina1, María J. Valera1, Eduardo Boido1, Eduardo Della... more Valentina Martin1, Laura Fariña1, Karina Medina1, María J. Valera1, Eduardo Boido1, Eduardo Dellacassa2*, Albert Mas3, Francisco Carrau1 Area Enología y Biotecnología de Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay e-mail: vmartin@fq.edu.uy, lfarina@fq.edu.uy, kmedina@fq.edu.uy, mariajose_valera_martinez@hotmail.com, eboido@fq.edu.uy Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay e-mail: edellac@fq.edu.uy Departament Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, España e-mail: albert.mas@urv.cat
DNAs from 9 clones of cv. Tannat (Vitis vinifera) were analyzed at 89 microsatellite loci. Only o... more DNAs from 9 clones of cv. Tannat (Vitis vinifera) were analyzed at 89 microsatellite loci. Only one, VMCNg 1d12, showed a differential pattern that separated the clones in two groups. The statistical analysis of concentrations for aroma compounds from microvinifications also resulted in the same two groupings of clones. Many analyzed microsatellite loci amplified only one allele, implying that Tannat is a highly homozygous variety. For a given set of 15 microsatellites the level of homozygosity was 53 % for Tannat, in contrast to 6 % for Pinot, 20 % for both Cabernet Franc and Chardonnay and 33 % for Cabernet Sauvignon. We provide molecular data for Tannat, originating from southwestern France and nowadays becoming the emblematic cultivar of Uruguayan fine red wines. We also report a correlation between aroma-related compounds and molecular markers within clones of a cultivar.
Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic... more Hanseniaspora species are the main yeasts isolated from grapes and grape musts. Regarding genetic and phenotypical characterization, especially fermentative behavior, they can be classified in two technological clusters: the fruit group and the fermentation group. Among the species belonging to the last group, Hanseniaspora osmophila and Hanseniaspora vineae have been previously isolated in spontaneous fermentations of grape must. In this work, the oenological aptitudes of the two species of the fermentation group were compared with Saccharomyces cerevisiae and the main species of the fruit group, Hanseniaspora uvarum. Both H. osmophila and H. vineae conferred a positive aroma to final wines and no sensory defects were detected. Wines fermented with H. vineae presented significantly higher concentrations of 2-phenylethyl, tryptophol and tyrosol acetates, acetoin, mevalonolactone, and benzyl alcohol compared to H. osmophila. Sensorial analysis showed increased intensity of fruity and...
Proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was used as a novel, direc... more Proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was used as a novel, direct and real-time analytical method to monitor small-scale fermentations carried out in 20 mL vials (3 mL sample volume) at 20 °C with repeated measurements of the headspace volatile organic compounds (VOCs) for four days. A design matrix of two yeast biotypes (California Ale and Edinburgh Scottish Ale) and two New Zealand aroma hop cultivars (Motueka and Nelson Sauvin), together with their respective no addition controls, were used to investigate yeast-hop interactions. The results highlighted the advantages of using online analytical measurements, such as PTR-ToF-MS, to understand temporal changes that occur in VOCs during fermentation. Distinct differences were observed in the VOCs profile of the different beers based on combinations of yeast biotype and hop cultivar; e.g. samples with Motueka and Scottish Ale had higher concentrations of m/z 89.057 (3-methyl-1-butanol). Complex dynamic...
Las vinificaciones realizadas consistieron en cultivos puros de Saccharomyces cerevisiae, y culti... more Las vinificaciones realizadas consistieron en cultivos puros de Saccharomyces cerevisiae, y cultivos mixtos con inoculación secuencial de una cepa Hanseniaspora vineae (T02/5AF) y Hanseniaspora clermontiae (A10/82F), con una cepa convencional de Saccharomyces cerevisiae. Los sistemas de vinificación realizados con uvas Tannat fueron: semipiloto, piloto y escala industrial. Fueron identificados 51 compuestos volátiles De un total de 51 compuestos volátiles cuantificados para el total de las vinificaciones, se encontraron 16 compuestos con unidades de aromas mayores a la unidad, y por lo tanto con potencial contribución en el perfil sensorial. La caracterización sensorial aromática se realizó mediante la técnica de mapeo proyectivo, con 48 consumidores que realizaron la evaluación sensorial del total de los tratamientos para las tres vinificaciones. El análisis factorial múltiple realizado permitió comparar los resultados químicos y sensoriales con el fin de encontrar correlaciones. ...
Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of sp... more Hanseniaspora species can be isolated from grapes and grape musts, but after the initiation of spontaneous fermentation, they are displaced by Saccharomyces cerevisiae. Hanseniaspora vineae is particularly valuable since this species improves the flavour of wines and has an increased capacity to ferment relative to other apiculate yeasts. Genomic, transcriptomic, and metabolomic studies in H. vineae have enhanced our understanding of its potential utility within the wine industry. Here, we compared gene sequences of 12 glycolytic and fermentation pathway enzymes from five sequenced Hanseniaspora species and S. cerevisiae with the corresponding enzymes encoded within the two sequenced H. vineae genomes. Increased levels of protein similarity were observed for enzymes of H. vineae and S. cerevisiae, relative to the remaining Hanseniaspora species. Key differences between H. vineae and H. uvarum pyruvate kinase enzymes might explain observed differences in fermentative capacity. Furthe...
Journal of Industrial Microbiology and Biotechnology, 2020
Mixed strain dynamics are still not well or easily monitored although recently molecular identifi... more Mixed strain dynamics are still not well or easily monitored although recently molecular identification methods have improved our knowledge. This study used a chromogenic differential plating medium that allows the discrimination of four of the main selected biofuel strains that are currently under development for ethanol production from cellulosic hydrolysates. Complete fermentation of hexoses and xylose was obtained with a yeast consortium composed of Spathaspora passalidarum, Scheffersomyces stipitis, Candida akabanensis and Saccharomyces cerevisiae. The results showed that C.akabanensis excessively dominated consortium balance. Reducing its inoculum from 33 to 4.8% improved population strain balance and fermentation efficiency. Comparison of the consortia with single strain fermentations showed that it optimize sugar consumption and ethanol yields. This simple and cheap method also has advantages compared with molecular methods, as the yeast strains do not need to be genetically...
Terpenoids, which are typical components of the essential oils of flowers and fruits, are also pr... more Terpenoids, which are typical components of the essential oils of flowers and fruits, are also present as free and glycosylated conjugates amongst the secondary metabolites of wine grape varieties of Vitis vinifera. Hence, when these compounds are present in wine, they are considered to originate from the grapes and not from fermentation. However, the biosynthesis of monoterpenes by Saccharomyces cerevisiae in the absence of grape derived precursors was shown recently to be of de novo origin in wine yeast strains. The contribution of yeast and bacterial fermentation metabolites to the aromatic profile of wine is well documented. However, the biotechnological application of this knowledge is still rather limited and often contradictory. Redox conditions, size of inoculums, temperatures of fermentation, osmotic pressure and the medium nutritional content can profoundly affect the profile of yeast and bacterial metabolites produced or their biotransformation capacity in wine. Results o...
Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures ... more Vinifications were conducted using pure cultures of Saccharomyces cerevisiae, and mixed cultures by sequential inoculation of a Hanseniaspora vineae (T02/05F) and Hanseniaspora clermontiae (A10/82F), with a Saccharomyces cerevisiae conventional strain. The vinification systems applied to Tannat grapes were defined: semipilot, pilot and industrial scale. Fifty-one volatile compounds were identified in all the vinifications, sixteen of them were above the aroma threshold values and potentially contributed to the final sensory profiles. A sensory characterization of aroma was carried out using the projective mapping technique, with forty-eight consumers who made evaluation of the three vinifications. Multiple factorial analysis was used to compare the chemical and sensory data to find correlations. The results obtained from both methodologies were coincident, confirming the aromatic tendencies found in the different vinifications. Both studies demonstrated that wines obtained by semipi...
Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. Th... more Flavour and some compounds associated with wine colour are known to be yeast strain-dependent. These metabolites are important for the sensory quality of wines, studies searching for increase aroma and color are a key area today in winemaking. The aim of this work was to study the oenological potential of the two main strains of Hanseniaspora vineae,native to Uruguay to better understand their successful application at winery level. It is known that these strains contribute with extracellular proteases and β-glucosidase enzyme activities that might increase cell lysis and flavor depending in grape varieties. Application and nutrient management of the process of these strains in production of white wines (Chardonnay, Macabeo and Petit Manseng) and red wine Tannat are discussed. Wines were evaluated to determine the volatile compounds composition and their effect compared to conventional processes. Low production of short and medium chain fatty acids and ethyl esters, and high product...
Tannat (Vitis vinifera) is the most cultivated grapevine variety in Uruguay for the production of... more Tannat (Vitis vinifera) is the most cultivated grapevine variety in Uruguay for the production of high quality red wines. Its berries have unusually high levels of polyphenolic compounds (anthocyanins and tannins), producing wines with intense purple colour and high antioxidant properties. Remarkably, more than 40% of its tannins are galloylated, which determines a greater antioxidant power. Technologies of massive sequencing allow the characterization of genomic variants between different clutivars. The Tannat genome was sequenced with a 134X coverage using the Illumina technology, and was annotated using transcriptomes (RNA-Seq) of different berry tissues. When comparing the genomes of Tannat with Pinot Noir PN40024 (reference genome) we found an expansion of the gene families related to the biosynthesis of polyphenols. A search base on the recently reported epicatechin galloyl transferase (ECGT) from tea leaves determined five putative genes encoding the ECGT in Tannat. Genetic a...
The huge diversity of non- Saccharomyces yeasts in grapes is dominated by the apiculate genus Han... more The huge diversity of non- Saccharomyces yeasts in grapes is dominated by the apiculate genus Hanseniaspora . Two native strains of Hanseniaspora vineae applied to winemaking because of their high oenological potential in aroma and fermentation performance were selected to obtain high-quality genomes. Here, we present a phylogenetic analysis and the complete transcriptome and aroma metabolome of H. vineae during three fermentation steps. This species produced significantly richer flavor compound diversity than Saccharomyces , including benzenoids, phenylpropanoids, and acetate-derived compounds. The identification of six proteins, different from S. cerevisiae ATF, with diverse acetyltransferase domains in H. vineae offers a relevant source of native genetic variants for this enzymatic activity. The discovery of benzenoid synthesis capacity in H. vineae provides a new eukaryotic model to dilucidate an alternative pathway to that catalyzed by plants’ phenylalanine lyases.
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on mature grap... more 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 and aroma compounds that expand the diversity of wine color and flavor. Ten species of the genus Hanseniaspora have been recovered from grapes and are associated in two groups: H. valbyensis, H. guilliermondii, H. uvarum, H. opuntiae, H. thailandica, H. meyeri, and H. clermontiae; and H. vineae, H. osmophila, and H. occidentalis. This review focuses on the application of some strains belonging to this genus in co-fermentation with Saccharomyces cerevisiae that demonstrates their positive contribution to winemaking. Some consistent results have shown more intense flavors and complex, full-bodied wines, compared with wines produced by the use of S. cerevisiae alone. Recent genetic and physiologic studies have improved the knowledge of the Hanseniaspora/Kloeckera species. Significant increases in acetyl ester...
In several grape varieties, the dominating aryl alkyl alcohols found are the volatile group of ph... more In several grape varieties, the dominating aryl alkyl alcohols found are the volatile group of phenylpropanoid‐related compounds, such as glycosylated benzyl and 2‐phenylethyl alcohol, which contribute to wine with floral and fruity aromas after being hydrolysed during fermentation. Saccharomyces cerevisiae is largely recognized as the main agent in grape must fermentation, but yeast strains belonging to other genera, including Hanseniaspora, are known to predominate during the first stages of alcoholic fermentation. Although non‐Saccharomyces yeast strains have a well‐recognized genetic diversity, understanding of their impact on wine flavour richness is still emerging. In this study, 11 Hansenisapora vineae strains were used to ferment a chemically defined simil‐grape fermentation medium, resembling the nutrient composition of grape juice but devoid of grape‐derived secondary metabolites. GC–MS analysis was performed to determine volatile compounds in the produced wines. Our resul...
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