A5028518946- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Bee Products Chemical Analysis
- Plant biochemistry and biosynthesis
- Wine Industry and Tourism
- Chromatography in Natural Products
- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Plant Physiology and Cultivation Studies
- Mycotoxins in Agriculture and Food
- Antioxidant Activity and Oxidative Stress
- Tea Polyphenols and Effects
- Plant responses to elevated CO2
- Light effects on plants
- Meat and Animal Product Quality
- Biochemical and biochemical processes
- Food Quality and Safety Studies
- Analytical Chemistry and Chromatography
- Plant Disease Management Techniques
- Microbial Inactivation Methods
- Yeasts and Rust Fungi Studies
- Insect and Pesticide Research
- Botanical Research and Applications
University of Turin
2017-2025
Oenology Research Unit
2016-2020
Unité de Recherche Œnologie
2018-2020
Groupe ICV
2016
Organizzazione per la Tutela Forestale, Ambientale e Agroalimentare
2016
Université de Bordeaux
2016
Anthocyanins are water-soluble pigments found in the cell vacuoles of fruits and flowers, performing several roles from insects attraction to stress protection. Their antioxidant activity contributes human health, consuming plant-derived products provides their higher source diet. Although colour nutritional features, contribution sensory properties foods has not been widely investigated. In wine, preferences connected with attributes colour, aroma, taste, mouthfeel. this study, grape...
In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, this study, biosurfactant extract was evaluated as solubilizing stabilizing agent of anthocyanins red wine. The under evaluation obtained from fermented residual stream corn milling industry named steep liquor (CSL). Two winegrape varieties (Vitis vinifera L. cv. Aglianico...
The impact of seeds on anthocyanin extraction from skins was assessed four Italian red winegrape varieties presenting different profile. Grape were macerated alone or in presence for ten days model solutions. Aglianico, Nebbiolo, Primitivo, and Sangiovese cultivars showed differences the rate, content, did not significantly affect content forms extracted kept into solution, but it generally led to an increase polymerization rate. For first time, anthocyanins adsorbed seed surface have been...
'Timorasso' is an autochthonous, non-aromatic white grape variety cultivated mainly in the southwest of Piedmont region (northwestern Italy). The sensory profile wines produced from this evolves greatly with aging. In study, 31 2015-2021 vintages were analyzed to investigate changes descriptors at various stages aging and their correlation physicochemical properties (wine basic parameters, color, total polyphenols) sensory-perceptual typicity. A analysis was conducted by a panel experts, who...
The impact of prefermentative addition five single-enzyme activities (pectin lyase, polygalacturonase, pectin methyl esterase, xylanase, and arabinase) on the phenolic content, colour characteristics, volatile composition grape musts resulting from pellicular maceration Chardonnay, Arneis, Greco, Falanghina white varieties was studied with aim enhancing aroma without negatively affecting perception. In addition, standard physicochemical parameters were determined. Pectin arabinase enzymes...
Plant proteins have been proposed as an alternative to animal-origin in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was evaluate effectiveness plant fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal (potato pea origin) were assessed at two doses modulate treatment profile. results evidenced that derived from plants levels removal compounds depending origin, formulation used, dose...
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for production renowned special dessert wines produced Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped 185 s, 25 °C) to accelerate drying process, rinsed, and dehydrated simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three levels achieved, corresponding...
The impact of prefermentative addition five single-enzyme activities on phenolic content, color characteristics, and volatile composition grape musts resulting from pellicular maceration Chardonnay, Arneis, Greco, Falanghina white varieties was studied with the aim enhancing aroma without negatively affecting perception. In addition, standard physicochemical parameters were determined. Pectin lyase, polygalacturonase, arabinase enzymes reduced must browning, when compared untreated control,...
Anthocyanins are extracted from grape skins during maceration and responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related their interactions with condensed tannins, which largely wine astringency mouthfeel-related features. Recently, influence several groups polyphenols, together other relevant non-phenolic constituents,was investigated in terms ability modify sensory perception tannins. The aim this study was investigate three acylation...
The aim of this study was to evaluate the influence paper bagging grape bunches on morphological, mechanical, and chemical characteristics berries three table grapes varieties as an environmentally-friendly technique for protecting clusters from biotic abiotic agents. Clusters Italia, Autumn Royal, Regal Seedless cultivars were bagged compared a not-bagged control. Air temperature inside outside bags monitored. Bunch weight length, number per bunch, berry longitudinal transversal diameter,...
Berry texture and berry skin mechanical properties are traits with high agronomic relevance because they related to quality parameters marketing requirements of wine, table, raisin grapes. Searching for QTLs linked texture, an F1 population 152 individuals their parents were used in this study. These plants obtained crossing Raboso Veronese, a seeded black wine grape cultivar, Sultanina, seedless white variety, especially raisins. Density flotation was applied sorting improving the...
Sforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in (northern Italy) from partially withered grapes (Vitis vinifera L.) cv. Nebbiolo. The present study aimed to evaluate the combined influence of different grape ripeness levels and withering length on chemical composition, mechanical properties, phenolic profile Nebbiolo winegrapes two vineyards. During three consecutive vintages (2019, 2020, 2021), technological binomials have been tested: early harvest/long (EL),...