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Increasing autochthonous wine flavor diversity: the concept of friendly yeasts

Francisco CARRAU - Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)

His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology related to aroma and polyphenol compounds of grapes; biodiversity of grape and wine yeasts and its potential application in food biotechnology;  Tannat Genome, tannic and flavour composition. He is leading the development of Hanseniaspora vineae yeast as a eukaryotic cell model and as a non-conventional yeast for the production of unique wines in the global wine market.

Published on 06/22/2018
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