List of works - Eduardo Boido

Aging effect on the pigment composition and color of Vitis vinifera L. Cv. Tannat wines. Contribution of the main pigment families to wine color.

scientific article published in September 2006

Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.

scientific article published in August 2003

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.

scientific article published on 19 May 2016

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

scientific article published on 7 May 2007

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content ⬇️

scientific article published on July 23, 2010

Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation

scientific article published on 01 April 2002

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains

scientific article published on 03 May 2016

Genomic and phenomic analysis of provides insights for understanding yeast fermentation flavours that contribute to wine quality

scientific article published on 13 December 2018

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

scientific article published on 16 May 2012

How do consumers describe wine astringency?

scientific article published on 21 September 2015

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.

scientific article published on 30 April 2013

Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.

scientific article published on 17 February 2016

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.

scientific article

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

scientific article published on 9 July 2008

Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae.

scientific article published on 8 March 2012

Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees

scientific article published on 13 June 2018

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

scientific article published on 9 September 2017

Terpene compounds as possible precursors of 1,8-cineole in red grapes and wines.

scientific article published in March 2005

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.

scientific article published in July 2009

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

scientific article published on 6 December 2013

List of works by Eduardo Boido