Latest Contributions

Carrau Wineries were pioneers in the development of
level investigation of the wine industry in Uruguay
in the region of American

Latest contributions made by the viticulture and oenology of Uruguay

The Carau Wineries have pioneered the development of research at the level of the wine industry in Uruguay and in the South American region. Since 1985 Dr. Francisco Carrau with basic biological training promoted this area within the company initiating a line of research that was originally in the area of the wine microbiology.

Pioneering work in the industry in these early years earned him the award of the Institute of Latin American Cooperation ICI in 1992 as the only innovative winery in Latin America in 500 years for his studies in native yeast and Tannat, typical of Uruguay. Following this line of research could be strengthened with the University of the Republic. When Carrau income in 1994 as professor in the Faculty of Chemistry directing oenology section. This relationship between industry and academia has been instrumental in the discovery of phenomena of practical winemaking that have a major impact at the level of basic science when faced multi disciplinary.

This is and the extraordinary work of this group in mixed cultures answered several questions about microbial physiology of fermentation was understanding how exclusion systems and forms of competition for nutrients during the fermentation of yeast in mixed cultures. (Carrau ET AL., 1988; Medina et al., 1997). Today the alliance has established one of the leaders in science winemaking in the region and internationally. Achieving respond to biological and chemical complex problems as have been deepening in the phenomena of nutrient metabolism wine and its transformation into aromatic compounds keys to the quality of a wine.

The project “From the vineyard to the glass,” presented in 1998 proposed by the university in partnership with Bodegas Carrau and other private companies in the CREA groups and other laboratories as sensory evaluation and pharmacognosy chemical and institutions such as INIA, CYTED and LATU is proof of the potential that exists when common interests between academia and industry are associated. This project was recently funded by the PDT 2002 and is an example of realization of this goal multidisciplinary partnership to solve scientific and technological problems.

What can be seen in the level of publications in the last three years in recent work led by Dr. Francisco Carrau in college he is accomplished one of the most remarkable results of this research to pose one of the major paradoxes oenology and microbiology yeast. As is the discovery of the synthesis of monoterpenes (compounds present in the floral vine) Wine yeast typically compounds synthesized in plants and not by fermentation processes (Carrau, 2003; 2005 Carrau ET AL.). The hypothesis presented in this work opens a wide field of research in biotechnology fermentation what the potential use of these metabolic pathways in yeast for the synthesis of aromatic compounds for the food industry also questioned the existence of such a separation is raised once between varietal aromas (fruit) and aroma fermentation (microbial source) in food.

This area of research is already in progress and are considered key to the development of its group of oenology section where different masters and doctoral theses that demonstrate formative impact on young people.

Recuperación de clones de Tannat y otras variedades antiguas de Uruguay

Since 1995  I & D group owned by Bodegas Carrau in association with laboratory tissue cultures s Mass Santa Rosa SA comes they recover old very ancient plant material varieties Vitis vinifera found only in Uruguay, among these the first work began with Tannat where recently in 2004 the first plants are planted already commercially clones from these materials.

This vineyard virus free plants and clonal selection is considered the first material recovered from old vineyards Harriague in 1870. Among other things at the research level to Carrau wineries has supported the project of molecular biology clones that is being developed at the Institute Clemente Stable under the direction of the Dra.Carina Gaggero since 2000.

Old varieties of Italian origin and Tempranillo de la Rioja

This group also develop art methods for the genetic characterization of yeast and vine (Gonzales Techera ET AL., 2001). Just reached first classification Tannat clones into two families which are related to some specific aromatic aspects, perhaps one of the first varieties where we discover an impact of genetic variation among clones which translates into aromatics with concrete (Gonzalez Techera ET AL. 2004).

For the same road you are working with old Nebbiolos level wine, muscat and marzzemini, of Italian origin and in this case since 1994 in collaboration with the studio San Michele Al ‘Adige, Italy. As part of this work Carrau wineries also participates with Bodegas Roda Rioja of Spain in a collaborative project iberoeka where the Spanish group works with Tempranillo and Carrau with Uruguay where red varieties of experiences between the two groups exchange since 2003

Visit one of the oldest wineries in Uruguay

Carrau Wineries invites you to visit a sanctuary of Uruguayan wine set in stone and oak which you can access exclusively