Browsing by Author "Bordeu Schwarze, Edmundo"

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    Amino acids as modulators of the production of hydrogen sulfide in problematic wine fermentations.
    (2019) Paredes Martínez, María José Carolina; Bordeu Schwarze, Edmundo; Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
    All stages of winemaking can present problems, but alcoholic fermentation is, in particular, the stage with most complications. During wine fermentation some conditions can result in sluggish or stuck fermentations. The information provided by routine measurements has not been sufficient to detect and diagnose the state of the fermentation, and in case of paralization, rescue it on time. Hence, real-time monitoring of key variables, using advanced instrumentation, would anticipate problematic situations. Nitrogen is one of the most studied variables for sluggish or stuck fermentations. However, only a fraction of the available nitrogen is assimilated by the yeasts, constituted by ammonium ions and free α-amino acids. Nitrogen compounds have also been associated to be key factors in volatile compounds formation, including hydrogen sulfide (H2S). Sulfide release during winemaking is a longstanding and serious problem. H2S is a malodorous compound with a low sensory threshold. It’s produced as metabolic requirement of yeast for synthesizing sulphur compounds. Its formation is carried out by the sulfate reduction pathway starting from organic and inorganic sources, such as sulfites, cysteine, and glutathione. The role of amino acids and ammonium on H2S formation has shown a high variability. Individual yeast nitrogen requirements, as well as its assimilation capacity of nitrogen compounds, together with the time nitrogen is supplemented during fermentation, are oenological factors that influence sulfide formation. Furthermore, yeast variability in sulfide metabolic regulation has also a major impact on H2S formation. Genetic variability, in the form of differential allelic expression controlling sulfide reduction pathway or adjacent routes, has been found to be a decisive trait that affects yeast capacity to produce H2S. However, this information hasn’t been able to help predict and control sulfide formation through alcoholic fermentation. Considering the above, in this research nitrogen, specifically its organic sources, is studied, as regulator of H2S formation. For this, the evolution of amino acids profile during wine fermentation of Cabernet Sauvignon must was measured. Two problematic fermentations conditions were evaluated, high initial sugar concentration and low initial assimilable nitrogen content, besides the standard winery condition, with four commercial wine yeast. Samples were collected at 24 hours intervals until the maximum amount of H2S was produced. Amino acids were evaluated by HPLC (High Performance Liquid Chromatography), allowing their quantification. A colorimetric method was exclusively developed to accurately quantify H2S production. Depending on the initial condition of the fermentation some amino acid showed a characteristic evolution profile, distinctive to each yeast. Most importantly, a unique H2S release patron was established for each wine yeast in relation to the starting conditions of the must fermentation.
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    Caracterización de cabernet-sauvignon de Chile: investigación de factores vitícolas y bioclimáticos en la composición química de la uva
    (2023) García Martínez, Jorge de Jesús; Bordeu Schwarze, Edmundo; Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
    La composición de la uva y la calidad del vino son determinadas en gran parte por factores vitícolas que varían de un viñedo a otro. Utilizando una muestra de 39 parcelas de Cabernet Sauvignon comerciales repartidas en el valle central de Chile en una diversidad de climas y suelos y con diferentes sistemas de conducción, edades, clones, injertados o no, y con distintas prácticas vitícolas se estudió el efecto de algunos de estos factores sobre la composición general y algunos marcadores fenólicos de la uva. Los sistemas de conducción producto de las modificaciones de la canopia y efectos del vigor y rendimiento influyen sobre parámetros básicos y flavonoles. Las plantas masales se correlaciona con riqueza y madurez fenólica; el mismo efecto se asocia a plantaciones en pie franco versus injertos. El análisis de clima con orientación norte a sur categoriza al Valle del Maipo en la zona II, área con mejores condiciones para el desarrollo del Cabernet Sauvignon; en el análisis este a oeste muestra resultados claros e importantes entre los marcadores químicos habiendo mayor contenido de flavonoles y flavan-3-oles para la zona Andes.
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    Effect of Cladosporium rot on the composition and aromatic compounds of red wine
    (2009) Briceño, E. X.; Latorre G., Bernardo; Bordeu Schwarze, Edmundo
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    Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine
    (Multidisciplinary Digital Publishing Institute (MDPI), 2025) Núñez Ferrada, Emerson Andrés; Vidal Zuñiga, Josefina Victoria; Chávez Muñoz, Matías Jesús; Bordeu Schwarze, Edmundo; Osorio, Fernando; Vargas, Sebastian; Hormazabal, Elba; Brossard Aravena, Natalia Daniela
    Mannoproteins enhance wine stability and sensory properties, but their specific role in modulating viscosity and mouthfeel across wine quality levels remains underexplored. This study explores the nuanced impact of various mannoprotein-producing yeast strains on specific mouthfeel sensations, particularly emphasizing viscosity, across Standard and Premium quality tiers of Cabernet Sauvignon commercial wines. The aim was to understand the intricate relationship between yeast-derived mannoproteins and the broader sensory landscape of red wines. The methodology encompasses a comprehensive mannose extraction method, rheological measurements, and sensory Rate-All-That-Apply evaluations, all of which are integrated into a Principal Component Analysis. The results showed slight color variations due to the wine spending one month on lees. A positive correlation was found between mannose content and viscosity in only Standard-quality wines. The correlation with sensory data indicated a strong relationship between volume, viscosity, and mannose content in Premium-quality wines, which was less pronounced in Standard-quality wines. Furthermore, parameters related to mouthfeel quality, such as roundness and smoothness, were also associated with these findings. Prospects involve further exploration of correlations between mouthfeel sensations, sensory descriptors, and the structural characteristics of mannoproteins, aiming for a more comprehensive understanding of the intricate interplay in wine composition.
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    El código de sustentabilidad de la industria vitivinícola de Chile
    (Pontificia Universidad Catolica de Chile, 2020) Brossard Aravena, Natalia Daniela; Bordeu Schwarze, Edmundo; Gil Montenegro, Pilar Macarena; Knopp, Daniel
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    El código de sustentabilidad de la industria vitivinícola de Chile
    (Pontificia Universidad Catolica de Chile, 2020) Brossard Aravena, Natalia Daniela; Bordeu Schwarze, Edmundo; Gil Montenegro, Pilar Macarena; Knopp, Daniel
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    Estabilización tartárica de vinos tintos mediante resinas de intercambio catiónico.
    (2001) Bordeu Schwarze, Edmundo; Cristi E., Ximena.
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    Evaluation of leaf removal strategies and cluster radiation protection on grape and wine quality of Vitis vinifera L. cultivar Cabernet Sauvignon
    (2017) Vargas, S.; Cazorla, M.; Bordeu Schwarze, Edmundo; Casaubon Cruzat, Gerard Hernan; Gonzalez, A. S.
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    Gene expression characterization of novel grape WD-like transcription factors VvWDL-1 and VvWDL-2
    (2009) Matus, José Tomás; Bordeu Schwarze, Edmundo; Alcalde Furber, José Antonio; Arce Johnson, Jorge Patricio
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    Influencia del nivel de carga y microclima sobre la composición y calidad de bayas, mosto y vino de Cabernet-sauvignon.
    (2002) Muñoz, R.; Pérez, J.; Pszczolkowski Tomaszewski, Philippo; Bordeu Schwarze, Edmundo; Bordeu Schwarze, Edmundo
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    Innovación para el mejor uso del agua e insumos relacionados
    (Pontificia Universidad Catolica de Chile, 2020) Brossard Aravena, Natalia Daniela; Bordeu Schwarze, Edmundo; Cea, Daniela; Zuñiga, Alejandra; Gil Montenegro, Pilar Macarena; Knopp, Daniel
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    Método reológico que mide la astringencia en soluciones de taninos
    Bordeu Schwarze, Edmundo; Pinilla Herrera, Víctor Hugo; Miranda Maldonado, Misael
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    Monitoring peroxides generation during model wine fermentation by FOX-1 assay
    (2015) Bridi, Raquel; González V., Alvaro; Bordeu Schwarze, Edmundo; López Alarcón, Camilo Ignacio; Aspée, Alexis; Diethelm Varela, Benjamín Manuel; Lissi, Eduardo; Parpinello, Giuseppina Paola; Versari, Andrea
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    Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum
    (2015) Onetto, Cristóbal A.; Bordeu Schwarze, Edmundo
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    Prevalence and pathogenicity of fungi associated with grapevine trunk diseases in Chilean vineyards
    (2013) Díaz Ulloa, Gonzalo Alberto; Auger, J.; Besoain, X.; Bordeu Schwarze, Edmundo
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    Rapid Measurement of Phenolics Compounds in Red Wine Using Raman Spectroscopy
    (2011) Gallego, A. L.; Guesalaga Meissner, Andrés; Bordeu Schwarze, Edmundo; Gonzalez Rojas, Álvaro Sebastián
    This paper presents the development of a new method to measure the main phenolic compounds found in Cabernet Sauvignon red wines. A portable Raman spectrometer was used for this purpose, providing scattering spectra to analyze quantitatively the samples and determining the concentration of the compounds of interest. The Raman spectra were obtained from the wine samples corresponding to different seasons, vineyards, and harvests. The subsequent model calibration was based on reference analytical values obtained using standard laboratory techniques. Several preprocessing and correlation methods were applied to the data in order to adjust models for polyphenols, anthocyanins, and tannins and also to reduce the effect of fluorescence. The optimization of the models was carried out using R2 and root-mean-square error of validation (RMSEV) indices. The correlations of R2 = 0.895 and RMSEV = 5.55 mg/L were obtained, showing the potential of this technique for field measurements.
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    Red wine phenolic composition : the effects of summer pruning and cluster thinning
    (2014) Canon, P.; González Rojas, Alvaro; Alcalde Furber, José Antonio; Bordeu Schwarze, Edmundo
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    Red wines: Carmenère
    (Nova Science Publishers Inc, 2021) Brossard Aravena, Natalia Daniela; Pszczolkowski Tomaszewski, Philippo; Bordeu Schwarze, Edmundo; Bonatto de Castilhos, Maurício