Francisco Carrau

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

Karina Medina, Eduardo Boido, Laura Fariña et al. · Food Chemistry · 2013 · 254 citations

Food Fermentation, Chardonnay Wines, Wine Tasting +3

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

Laura Fariña, Eduardo Boido, Francisco Carrau et al. · Journal of Chromatography A · 2007 · 208 citations

Food Chemistry, Red Wines, Volatile Phenols +9

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

Valentina Martín, María José Valera, Karina Medina et al. · Fermentation · 2018 · 173 citations · Full text

Biology, Fungal Diversity, Biosynthesis +15

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

Karina Medina, Eduardo Boido, Eduardo Dellacassa et al. · International Journal of Food Microbiology · 2012 · 169 citations

Food Fermentation, Saccharomyces Cerevisiae, Biotechnology +6

Aroma Composition of<i>Vitis vinifera</i>Cv. Tannat:  the Typical Red Wine from Uruguay

Eduardo Boido, Adriana Lloret, Karina Medina et al. · Journal of Agricultural and Food Chemistry · 2003 · 140 citations