Edmundo Bordeu

Pontificia Universidad Católica de Chile | UC · Departamento de Fruticultura y Enología

Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. T...

Thirty-seven red wines from different varieties, origins, and styles were characterized to identify the chemical parameters that better correlate with wine astringency. Principal Component Analysis showed that tannin content was the most important parameter influencing overall astringency and its sub-quality dryness, followed by polyphenolic conten...

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be descr...

Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes is still unknown. Astringency of red wines with similar tannin content but different astringency sub‐qualities, from different harvest dates, is stud...

Red Wine Carmenère

Hanbook for sustainable managing of vineyards, taking into account mainly water and soil.

The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering sensation in the mouth, which is related to the "structure" or "body" of red wines. However, these l...

The effect of fruit zone leaf removal and harvest maturity level was studied in a commercial cabernet sauvignon vineyard

The aim of this study was to evaluate consumers' perception of a complex set of stimuli as aromatically enriched wines. For that, two consumer based profiling methods were compared, concurrently run with overall liking measurements: projective mapping based on choice or preference (PM-C), a newly proposed method, and check-all-that-apply (CATA) que...

The field of this project is the management of the canopy, improving the exposition of grapes to the sun, with the aim to maximize productive and quality potential of the vineyard, while avoiding negative effects of excessive exposition such as sunburn and dehydration.

Astringency is a specific oral sensation dominated by a dryness and puckering feeling and is one of the main quality factors for red wines, teas as well as some fruit products. Various hypotheses have been proposed to explain the mechanisms of the astringency sensation; however which prevails is still unknown. Here we used a tribological system to...

Red grape musts from overripe grapes are characterised by high pH and sugar concentration. Corrections with organic acids are commonly used to secure the alcoholic fermentation and improve the organoleptic characteristics of the wine. In this study we test an alternative biological acidification method using the ability of Lactobacillus plantarum t...

The quality of wine is mainly determined during the alcoholic fermentation that gradually transforms the grape juice into wine. Along this process the yeast goes through several stressful stages which can affect its fermentative ability and industrial performance, affecting wine quality. Based on their actual application on industrial winemaking, c...

La qualità del vino dipende molto dai composti fenolici e aromatici principalmente presenti nelle bucce e nei vinaccioli, ed è influenzata dalle tecnologie di estrazione utilizzate. Un aumento dell'estraibilità di tali composti ha un impatto sul gusto, sul colore e sul potenziale di affinamento dei vini. In questo lavoro è stato analizzato l'effett...

La qualità del vino dipende molto dai composti fenolici e aromatici principalmente presenti nelle bucce e nei vinaccioli, ed è influenzata dalle tecnologie di estrazione utilizzate. Un aumento dell'estraibilità di tali composti ha un impatto sul gusto, sul colore e sul potenziale di affinamento dei vini. In questo lavoro è stato analizzato l'effett...

Wine quality depends on phenolic and aromatic compounds that are mainly located in skins and seeds of grapes and can be better extracted if suitable extraction technologies are applied. An increase in extractability has impact in the mouth feel, color and age ability of the wines. Using liquid or solid CO2 is a way to promote the breakdown of the c...

The quality of red wine is directly associated with its phenolic composition, which can be controlled using several viticultural techniques that affect the vegetative/productive balance of the plants, such as summer pruning and cluster thinning. However, these techniques may also involve high costs and production losses. This study aimed to evaluat...

Post-veraison sunlight exposure induces MYB-mediated transcriptional regulation of anthocyanin and flavonol synthesis in berry skins of Vitis vinifera. J Exp Bot. 2009;60(3):853-67. Supplementary Video S1 Daily time course of the experimental field in which sunlight treatments were imposed (north orientation). In each row, all treatments were appl...

A., Díaz, J., Auger, X., Besoain, E., Bordeu, and B. A. Latorre, 2013. Prevalence and pathogenicity of fungi associated with grapevine trunk diseases in Chilean vineyards. Cien. Inv. Agr. 40(2): 327-339. Trunk diseases in grapevine (Vitis vinifera) have been identified as a major problem in the wine and table grape industries around the world, redu...

J.L. Aleixandre, E. Bordeu, J.L. Aleixandre-Tudó, M. Bolaños, and R. Aleixandre-Benavent. 2013. Scientific productivity and collaboration in viticulture and enology in Latin American countries. Cien. Inv. Agr. 40(2): 429-443. The aim of this study was to analyze the scientific activity of Latin American researchers in viticulture and oenology throu...

G. A., Diaz, J., Auger, X., Besoain, E., Bordeu, and B. A. Latorre, 2013. Prevalence and pathogenicity of fungi associated with grapevine trunk diseases in Chilean vineyards. Cien. Inv. Agr. 40(2): 327-339. Trunk diseases in grapevine (Vitis vinifera) have been identified as a major problem in the wine and table grape industries around the world, r...

The aim of this study was to analyze the scientific activity of Latin American researchers in viticulture and oenology through bibliometric analyses of articles included in the Science Citation Index Expanded database for the period of 2006 to 2010. A total of 917 research articles were published in 364 domestic and international journals. We highl...

This study evaluated the effects of processing grape with different proportions of mealybug-infested bunches in wine quality in cultivars Chardonnay and Carmenere. No differences in chemical composition of musts were found. Basic chemical composition for white and red wines was similar. In both cultivars total polyphenols decreased as the proportio...

The phenolic composition of red wine strongly determines its quality. Even when the applications of plant growth regulator (PGR) affect grape quality, there is almost no information on the effect of these treatments on the grape’s internal hormonal balance and the wine composition and quality. In the present study, changes in the internal hormonal...

El equilibrio vegetativo productivo busca mantener un microclima adecuado para el desarrollo de la planta junto con establecer una buena relación hoja/fruto. Este estudio tuvo como objetivo evaluar tres temporadas consecutivas donde se realizaron tratamientos de chapoda a 120 cm del alambre frutal, a 60 cm del alambre frutal y raleo de racimos al 5...

Pisco is a young brandy produced predominantly from Muscat wines in the north of Chile and also in Peru. The chapter describes the areas of production in Chile, wine production and distillation techniques and gives an overview of production figures and the main markets nowadays. The sensory properties and flavor chemistry of Pisco are described emp...

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...

The fruit of the grapevine (Vitis vinifera L.) is considered non-climacteric and because of this, its ripening would occur independently of ethylene, while abscisic acid is likely to be the key hormone during this period. However, even though this issue can greatly affect the quality of grapes and wine, recent research in this field show that the h...

Anthocyanins and tannins are two of the most abundant flavonoids found in grapevine, and their synthesis is derived from the phenylpropanoid pathway. As described for model species such as Arabidopsis thaliana, maize and petunia, the end-point branches of this pathway are tightly regulated by the combinatorial interaction of three families of regul...

High incidences of Cladosporium rot frequently occur (over 50% infected berries per clusters) in delayed harvests in Cabernet Sauvignon and other red cultivars of Vitis vinifera in Chile. The objective of this study was to determine the effect of Cladosporium rot (Cladosporium cladosporioides and C. herbarum) on composition and aroma of red wine. C...

Anthocyanins, flavan-3-ols, and flavonols are the three major classes of flavonoid compounds found in grape berry tissues. Several viticultural practices increase flavonoid content in the fruit, but the underlying genetic mechanisms responsible for these changes have not been completely deciphered. The impact of post-veraison sunlight exposure on a...

Wine tannins are fundamental to the determination of wine quality. However, the chemical and sensorial analysis of these compounds is not straightforward and a simple and rapid technique is necessary. We analyzed the mid-infrared spectra of white, red, and model wines spiked with known amounts of skin or seed tannins, collected using Fourier transf...

Cladosporium rot (Cladosporium herbarum and C. cladosporioides) frequently occurs in delayed harvests, mainly in Cabernet-Sauvignon grapes (Vitis vinifera) in Chile. The effect of Cladosporium rot in wine quality was studied. With this objective, wine made with 12-15 kg of infected grapes (incidence >50%) was compared with wine equally made but, us...

Pigment and phenolic compound accumulation in grapes are characteristic to the state of maturation of each fruit tissue (skin, pulp, and seeds). Among these compounds, anthocyanins participate in colouring of fruits, among many other functions, and tannins are involved in the pigmentation of seeds. In the wine industry, these two molecules are cons...

The effects to membrane filtration (using a pilot system with a 1.2 μm prefilter and a 0.65 μm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was studied. A statistically significant decrease (p < 0.05) was observed in the colour intensity and polyphenolic profile, with the exception of the HCl index...

Precise sensory measurements of odour (orthonasal) and aroma (retronasal olfactory perception) are time and resource consuming. The aim of this work was to develop improved olfactory tasting procedures. Odour and aroma profiles of 13 Pisco spirits and 14 distillation fractions were obtained through descriptive analysis by a panel of 12 trained subj...

Excessive concentrations of 4-ethylphenol and 4-ethylguaiacol can spoil red wines. A two-stage integrated process was developed to reduce the concentrations of these compounds in impaired wine. A new approach consisting of a reverse-osmosis housing and a hydrophobic adsorptive resin successfully reduced these volatile phenols to acceptable levels....

Introducción La maduración de las bayas es un proceso dinámico donde la composición química de estas está en constante evolución. Es bien sabido que la calidad de un vino esta determinada en primer lugar por la calidad de la uva vinificada. Por lo tanto, llevar un seguimiento de la composición de las bayas en maduración y tomar una correcta decisió...

The predominantly muscat aroma of pisco, a young distillate produced in northern Chile and Peru, distinguishes it from other young spirits. Standardized terminology is necessary, however, to describe differences among the wide range of piscos. This is the first proposal for a standardized set of descriptive terminology for this type of product. A p...

Quantitative descriptive analysis with a trained panel was used to obtain the odour profile of 14 distilled Pisco samples coming from different cuts and different distillation runs. Gas - liquid equilibrium partition coefficients (volatilities) were measured by static headspace method on 8 aroma compounds previously quantified by gas chromatography...

En un experimento que se llevó a cabo durante la temporada 1999-2000 en Alto Jahuel, Chile, se evaluaron los efectos de tres niveles de carga (100, 66 y 33%) y tres niveles de exposición de los racimos (normal, sombra y expuesto) sobre los componentes del rendimiento y la composición y calidad de las bayas y el vino de Cabernet- Sauvignon. Todos lo...

Vine sprayings with fungicides is necessary in most vineyards of the world since the second half of the 19th century in order to control parasitic fungi particulary downy mildew (Plasmopara viticola) and powdery mildew (Uncinula necator). During more than 50 years, copper and sulphur fungicides have been the only agents active against these desease...

J. Int. Sciences de la Vigne et du Vin

Se evaluó la efectividad de resinas (C239 COTACO) de intercambio catiónico en ciclo ácido para estabilizar vinos tintos respecto a tartratos dentro de los limites estipulados por la ¿Office International de la Vigne et du Vin¿ (OIV). Vinos inestables, tratados o sin tratar previamente por frío fueron sometidos a intercambio catiónico y mezclados en...

Pisco is noted for its fruity, Muscat aroma. However, numerous different grape varieties, bearing distinct aromatic profiles, are used in the production of this unaged wine distillate. Hence, this work provides a quantification of the most significant terpenes (linalool, nerol and geraniol), and other aromatic components of the main aromatic grape...

The effect of sun exposure on the aromatic composition of two Muscat grape cultivars, Moscatel de Alejandr'ia and Moscatel rosada, was monitored over two seasons. Fully exposed and artificially shaded clusters permitting 20% (shaded) and 50% (semi-shaded) sun exposure were used to assess the impact of shading in fruit aroma composition. Both cultiv...