A5058687795- Horticultural and Viticultural Research
- Fermentation and Sensory Analysis
- Plant Physiology and Cultivation Studies
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Plant biochemistry and biosynthesis
- Plant responses to elevated CO2
- Essential Oils and Antimicrobial Activity
- Meat and Animal Product Quality
- Bee Products Chemical Analysis
- Analytical Chemistry and Chromatography
- Nuts composition and effects
- Plant Pathogens and Fungal Diseases
- Water Quality Monitoring and Analysis
- Wine Industry and Tourism
- Insect Pheromone Research and Control
- Olfactory and Sensory Function Studies
- Plant Surface Properties and Treatments
- Botanical Research and Applications
- Spectroscopy Techniques in Biomedical and Chemical Research
- Nanocomposite Films for Food Packaging
- Remote-Sensing Image Classification
- Biochemical and biochemical processes
Università degli Studi della Tuscia
2016-2025
Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating complex sense smell found humans. Currently, sensor instruments find application a variety fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly latter, has seen significant increase adoption tools to assess food quality, gradually supplanting human panelists thus reshaping entire quality...
Malvasia (Vitis vinifera L.) grapes were harvested at 17.8% of soluble solids content (SSC) and placed inside an innovative dehydration room where temperature, relative humidity, air flow maintained, respectively, 15 °C, 40%, 1−1.5 m s-1. Weight loss bunches reached ∼33% in 29 days. SSC increased inversely proportionally with the weight decrease, reaching end experiment 23%. Abscisic acid (ABA) rapidly from around to 80 μg g-1 dry 11.7% bunch then declined gradually. Lipoxygenase (LOX)...
Abstract Experiments were carried out using an innovative technology for dehydration based on the passage of air through a tunnel. It was possible to study postharvest behaviour, at different rates dehydration, Malvasia, Trebbiano and Sangiovese grapes. Malvasia grapes picked with 17.5% SSC (soluble solids content), while harvested fully ripe 26% SSC. All grapes, in experiments, placed tunnel speed 1–1.5 m s −1 , 42% RH (relative humidity) temperature 21 °C. After 18 days weight loss 50 34%...
A new category of fruit style beer resulting from the addition grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay must Aleatico pomace a dehydration process. Our hypothesis, that these wine processes can volatile organic compounds (VOCs) characterize beers which was confirmed by chemical, sensory and aromatic results. especially one with gas-macerated musts (IGA-C IGA-N) showed...
Gewürztraminer grapes with a sugar content of around 212 g/L (21.7oBrix) were dried at 17oC, 40% relative humidity and 1.5 m/sec air flow in 300 L thermo-conditioned tunnel. Control traditionally window ventilated room, under uncontrolled environmental conditions varying outside climate. Tunnel-dried reached the desired concentration (305 g/L, 29.5oBrix) 17 days, loosing 36% their weight. lost only 22% weight grey mould developed several bunches last sampling. Titratable acidity decreased...
Clusters of Aleatico winegrape were picked at 18 degrees Brix and placed 10, 20, or 30 C, 45% relative humidity (RH) 1.5 m/s air flow to dehydrate the berries up 40% loss initial fresh weight. Sampling was done 0, 30, weight (wl). Selected polyphenols sugar content (expressed as SSC = soluble solids content) both measured on dry basis, polyphenol oxidase (PPO), phenylpropanoid pathway gene expression analyzed. Phenolic acids increased significantly 20% wl 20 while 10 C increase lower....
Red Cesanese grapes were harvested at 21 Brix. Berries destemmed manually and placed in perforated plastic trays inside a small ventilated tunnel 10°C with 1.5 m/sec of air flow, 2.5 20°C airflow as control. Relative humidity was 45%. The experiment stopped 20% berry weight loss, after 26, 22, 16 days for m/sec, respectively. Sugar content rose to 24–25 Carbon dioxide production from chilled berries under higher flow rate constantly (~30%) than lower ventilation, similar that the sample....
Olive fruits of three different cultivars (Moraiolo, Dolce di Andria, and Nocellara Etnea) were monitored during ripening up to harvest, specific total phenols measured by HPLC (High Pressure Liquid Chromatography). On the same olive samples (n = 450), spectral detections performed using a portable NIR (Near Infrared)-AOTF (Acousto Optically Tunable Filter) device in diffuse reflectance mode (1100-2300 nm). Prediction models developed for main phenolic compounds (e.g., oleuropein,...
Grapevine (Vitis vinifera L.) is an economically important crop with a wide geographical distribution, reflecting its ability to grow successfully in range of climates. However, many vineyards are located regions seasonal drought, and these often predicted be global climate change hotspots. Climate affects the entire physiology grapevine, strong effects on yield, wine quality typicity, making it difficult produce berries optimal enological consistent stability over forthcoming decades. Here...
The influence of pruning date on yield control and ripening rate spur-pruned Sangiovese grapevines was investigated over two years (2013 2014). Winter applied 1 or 4 Feb (mid dormancy); 5 March (late 2 7 April (bud swell); May (flowers closely pressed together); 6 June (40 to 50% flower caps fallen), respectively. Vine fruit composition at harvest were not affected by shifting from the standard dates mid late dormancy bud swell stage. In contrast, number inflorescences in compound buds...
Brewers’ spent grain (BSG) is the main solid by-product from brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize by-product, recovering phenolic compounds BSG using ultrasound-assisted extraction (UAE) chemometric techniques, such as response surface methodology (RSM). Therefore, UAE process parameters (temperature time) solvent composition (ethanol aqueous mixtures) were optimized a three-level Box–Behnken design, order carry out...
At present, food quality is of utmost importance, not only to comply with commercial regulations, but also meet the expectations consumers; this aspect includes sensory features capable triggering emotions through citizen’s perception. To date, key parameters for assessment have been sought analytical methods alone or in combination a panel test, evaluation panelists’ reactions via psychophysiological markers now becoming increasingly popular. As such, present review investigates recent...
Red wine grapes are qualitatively evaluated for their content in polyphenols and anthocyanins. Due to certain conditions (weather, latitude, temperature), the concentration of these compounds may be not at right level reaching a high-quality wine, thus postharvest technologies can operated as remediation strategy. Ethanol is secondary volatile metabolite its application has been demonstrated delay fruit ripening, reduce decay, increase metabolites. The present study investigates effects...
This work evaluated red kiwifruit plants’ spray treatment with cis-3-hexenyl butyrate (HB) as an inductor of some metabolic mechanisms related to fruit ripening, including increase in anthocyanin content and the hue color parameter. Considering their key role ripening parameters for postharvest quality sorting assessment, soluble solid (SSC) flesh firmness penetrometer (FFP) were also measured. Treated plants received application 50 mM HB, administered exactly 2 4 weeks before commercial...
ABSTRACT The internal quality of hazelnuts ( Corylus avellana L.), particularly in terms the degradation fat components, is widely recognized as a key factor determining appropriate type industrial processing. Additionally, composition and volatile profile change significantly based on different roasting conditions. here reported study investigates efficiency Electronic Nose (E‐nose) Near‐Infrared Spectroscopy (FT‐NIR) technologies, combined with multivariate statistical techniques, for...
Sweet or fortified wines hold significant cultural and economic value, particularly in regions where they are traditionally produced. Aleatico is a distinctive wine grape variety known for its unique aromatic characteristics, used to produce sweet red wine. The drying technique significantly influences the wine's aroma flavour profile. In present study, impact of different dehydration methods on quality was studied. grapes were subjected cold room (CR) (9 °C, 60 % RH) temperature (RT) (21 45...
Electronic noses (E-noses) have become powerful tools for the rapid and cost-effective differentiation of wines, providing valuable information comprehensive evaluation aroma patterns. However, they need to be trained validated using classical analytical techniques, such as gas chromatography coupled with mass spectrometry, which accurately identify volatile compounds in wine. In this study, five low-ethanol wines distinctive sensory profiles—produced Saccharomyces non-Saccharomyces yeasts...