A5025976366- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Microbial Inactivation Methods
- Wine Industry and Tourism
- Fungal Biology and Applications
- Plant biochemistry and biosynthesis
- Proteins in Food Systems
- Bee Products Chemical Analysis
- Biochemical and biochemical processes
- Food Quality and Safety Studies
- Plant Pathogens and Fungal Diseases
- Analytical Chemistry and Chromatography
- Plant Physiology and Cultivation Studies
- Olfactory and Sensory Function Studies
- Agricultural and Food Sciences
- Fungal and yeast genetics research
- Silymarin and Mushroom Poisoning
- Yeasts and Rust Fungi Studies
- Surfactants and Colloidal Systems
- Free Radicals and Antioxidants
- Postharvest Quality and Shelf Life Management
- Microbial Metabolism and Applications
University of Udine
2016-2025
Background and Aims In recent years, increasing summer temperature, coupled with reduced erratic rainfall during the growing season, has induced accelerated fruit ripening in several regions, resulting an undesirable increase wine alcohol concentration. This study was designed to evaluate impact of canopy water management on grape sugar flavonoid accumulation, goal reducing concentration while conserving or enhancing phenolic substances. Methods Results 2011 2012, two irrigation treatments...
Yeast derivatives are additives commonly used in winemaking for different purposes. Their manufacturing process is not well standardized, being mostly based on thermal inactivation and enzyme-induced lysis; furthermore, the main strain currently authorized their production belongs to Saccharomyces spp. In this study, cerevisiae Torulaspora delbrueckii were as starting microorganisms, whereas ultrasounds high hydrostatic pressure performed induce autolysis, with aim evaluate possibility use...
Interest in high-quality and peculiar products is a recent trend the enological field; for this reason, production of wines from autochthonous vine varieties requested by consumers. Aglianico wine Italian region "Basilicata" an example promising product strictly connected to territory; nevertheless, it affected frequent sweet-like off-flavor. In study compositional cause off-flavor was investigated SPME-GC−olfactometry, SPME-GC-MS, sensory tests. Ethyl phenylacetate (EPhA) found be compound...
Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that can eliminate wild microorganisms from grape juice facilitating the use of non-competitive non- Saccharomyces yeast in fermentation to modulate sensory profile.
This study aimed to assess the impact of different fermentation lees on enhancing chemical composition, volatile profile, and sensory characteristics wine during aging, specifically in relation autolysis induction treatments. Lees processed by high hydrostatic pressure, especially those obtained from sequential (Hanseniaspora spp. followed Saccharomyces spp.) determined best color evolution, highest protection against oxidation together with an overall improvement profile; these aged wines...
Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain desired grape composition and wine quality. The effect of 20% Ribolla Gialla (Vitis vinifera L.) sparkling aroma, lipid compounds, aromatic amino acid (AAA) metabolites was studied for three consecutive seasons in two vineyards located Friuli Venezia Giulia region, Italy. In examined wines, vintage meteorological conditions exhibited significant influences metabolic profile samples. Data were...
The effects of three preparation techniques on the oenological properties a yeast autolysate were investigated: enzymatic autolysis, thermolysis, and combination slow freezing–defrosting mechanical disruption carried out commercial formulation active dry yeasts (Saccharomyces cerevisiae). powders obtained by freeze drying, characterized: volatile compounds analyzed SPME-GC with mass spectrometric (MS) olfactometric detection (O); release colloids in winelike solution was studied SDS-PAGE...
Pulsed electric field (PEF) is a non-thermal technology able to promote color and polyphenols extraction from grape skins. Most of the publications about PEF in winemaking report data concerning international varieties, poorly considering minor cultivars medium/long-term effects treatment on wine composition during storage. was applied at different specific energies (2, 10, 20 kJ kg−1) grapes low-color red cv. Rondinella, after crushing-destemming. Pressing yield, evolution color, total...
Some modifications to a previous nondestructive colorimetric method that permits evaluation of the oxygen diffusion rate through wine closures were proposed. The is based on reaction indigo carmine solution with and tristimulus measurement consequent color change. Simplified preparation procedures set up, allowing analysis large number samples simultaneously. was applied variability within lot 20 different types stoppers (synthetic, produced by molding, natural cork). tested at storage...