A5040230629- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Tea Polyphenols and Effects
- Spectroscopy and Chemometric Analyses
- Biochemical and biochemical processes
- Postharvest Quality and Shelf Life Management
- Plant Physiology and Cultivation Studies
- Wine Industry and Tourism
- Coffee research and impacts
- Analytical Chemistry and Chromatography
- Food Quality and Safety Studies
- Plant biochemistry and biosynthesis
- Diverse academic and cultural studies
- Mycorrhizal Fungi and Plant Interactions
- Phytase and its Applications
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Plant Gene Expression Analysis
- Traditional Chinese Medicine Analysis
- Biochemical Analysis and Sensing Techniques
- Essential Oils and Antimicrobial Activity
- Microbial Inactivation Methods
- Food and Agricultural Sciences
- Agriculture Sustainability and Environmental Impact
Università Cattolica del Sacro Cuore
2020-2024
École Supérieure d'Agriculture d'Angers
2019-2023
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2021-2023
Institut National de la Recherche Agronomique du Niger
2019
University of Milan
2014-2017
Melatonin (MEL) has been found in some medicinal and food plants, including grapevine, a commodity of particular interest for the production wine, beverage economic relevance. It also suggested that MEL wine may, at least part, contribute to health-promoting properties attributed this and, possibly, other traditional Mediterranean foodstuffs. After preliminary screening 9 yeast strains laboratory medium, three selected (Saccharomyces cerevisiae EC1118, Torulaspora delbrueckii CBS1146(T)...
Background and Aims The light-struck taste is a fault occurring in light-exposed white wine containing methionine high concentration of riboflavin (RF) bottled clear bottles. These conditions induce the formation methanethiol dimethyl disulfide, responsible for cabbage-like aroma. In order to decrease risk spoilage, low RF should be obtained either by preventing release from yeast during winemaking or removing wine. Methods Results Fifteen commercial Saccharomyces strains intended industry...
Table grape quality is of importance for consumers and thus producers. Its objective usually determined by destructive methods mainly based on sugar content. This study proposed to evaluate the possibility hyperspectral imaging characterize table grapes through its (TSS), total flavonoid (TF), anthocyanin (TA) contents. Different data pre-treatments (WD, SNV, 1st 2nd derivative) different were tested get best prediction models: PLS with full spectra then Multiple Linear Regression (MLR)...
Although the addition of pure glutathione (GSH) is not allowed under current regulations, concentration this compound can be increased in wine through glutathione-enriched dry yeast preparations (DYP).These have been observed to antioxidant properties and could thus influence aroma sensory characteristics.The main aim study was investigate effect DYP GSH juice additions on chemical composition Sauvignon blanc wine.Four were performed compared against a control treatment: 5.5 mg/L GSH; 0.4...
Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit in which grape, or must, is added during brewing process to provide additional characteristics final beer. In present work, IGA produced with must and pomace Malvasia di Candia Aromatica (MaCA) variety, were before fermentation at two different percentages (10% 20%). The (poly)phenolic profile characterized HPLC-MS/MS compared golden control beer (produced same conditions...
Durum wheat spaghetti samples prepared with increasing levels of resistant starch (RS) from debranched waxy rice (DWRS; i.e., 0, 5, 10, 15 g/100 g w/w) were analyzed for chemical composition, quality and sensory parameters in vitro digestion. All the DWRS-containing was “high fibre”, dietary fiber content being > 6 g. In addition, highest level DWRS showed RS (p < 0.05), 11.4 dry matter. The hydrolysis index decreased 0.05) as increased, a reduction >20% comparing 15-DWRS pasta to control....
Background and Aims Varietal thiols characterise the typical aroma of several white wines, such as Sauvignon Blanc. Their presence sensory perception were suggested in two Sicilian grape cultivars, Catarratto Bianco Comune (CBC) Grillo, though it has not been analytically proven. Methods Results thiol precursors free varietal assessed CBC Grillo grapes, musts wines by ultra-performance liquid chromatography/electrospray ionisation high-resolution MS. The isobaric compounds including...
Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated, yet. The traditional winemaking procedures with VN may include drying and even triple sequential fermentations, but rational vinification approach should be based on the composition. Since comprehensive characterization of still missing, ripening was monitored by evaluating flavour compounds, proanthocyanidins anthocyanins. grapes were used to produce wine chemical composition...
The use of microbial biostimulants in agriculture is recognized as a sustainable approach to promoting crop productivity and quality due improved nutrient uptake, enhanced stress tolerance, ability cope with non-optimal environments. present paper aimed comparatively investigate the effect seven different commercial mycorrhizal-based treatments terms yield, phytochemical components, technological traits Malvasia di Candia Aromatica grape (Vitis vinifera L.) plants. Metabolomic analysis...
An urgent challenge posed by climate change in warm grapevine-growing areas is accelerated ripening, which leads to rapid sugar accumulation while phenolics and aroma traits lag behind. Techniques that enable selectively delaying the process without affecting of secondary metabolites are essential. This study aimed evaluate effects apical-to-cluster defoliation, manually applied 2019 at onset veraison (D1) or 20 days later (D2), removed about 30–40% pending total leaf area altering cluster...
Sotolon (4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one) is a volatile compound involved in the atypical aging of dry white wine, causing an irreversible defect when it exceeds 7-8 μg L(-1), and might be adopted as chemical marker oxidative aging. An easier sensitive ultrahigh-pressure liquid chromatography method for its determination wine reported. The sample preparation based on liquid/liquid extraction by dichloromethane purification solid phase redissolved sample. This showed good...
Abstract In oenology, fungoid chitosan (CH) can be used as an adjuvant for microbial control, haziness prevention, metal chelation, and ochratoxin removal. acidic media (such wine), CH ionise interact with charged compounds, giving rise to a series of adsorption and/or removal phenomena, some which potentially impairing the overall quality wines. this context, it is worth noting that interaction between components wines has been poorly studied so far, detailed information on subject still...
Abstract Background Grape composition is of high interest for producing quality wines. For that, grape analyses are necessary, and require sample preparation, whether with classical or NIR analyses. The aim the study was to test ability hyperspectral imaging (HSI), a nondestructive analysis assess their composition. seven varieties were analyzed two vintages. Partial least squares (PLS) discriminate (PLS‐DA) PLS‐R realized respectively in order classify berries, validate data sets, provide...
Maintaining optimal grape acidity at harvest is one of the most complicated challenges under climate change pressures, especially in early ripening cultivars. Warming trends are compressing vine phenology and fostering berry malic acid respiration. In this work, over four years, we evaluated yield components fruit two local varieties Colli Piacentini, Ortrugo (ORT) Barbesino (BRB). Our goal was to evaluate their ability maintain satisfying understand limits features genetic control organic...
One of the major challenges that global warming poses to viticulture is maintenance adequate acidity at maturity in white grapes for sparkling winemaking. This issue arises from three main occurrences: (i) with higher temperatures, degradation malic acid significantly enhanced; (ii) a general advancement grapevine phenology, grape may occur under suboptimal climatic conditions; and (iii) harvesting “traditional” dates results overripe fruits destinations. In this biennial work, we compared...