A5052178128- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Postharvest Quality and Shelf Life Management
- Hops Chemistry and Applications
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Analytical Chemistry and Chromatography
- Mycorrhizal Fungi and Plant Interactions
- Analytical Chemistry and Sensors
- Bee Products Chemical Analysis
- Silicon Effects in Agriculture
- Plant Surface Properties and Treatments
- Fungal Biology and Applications
- Electrochemical sensors and biosensors
- Plant Stress Responses and Tolerance
- Meat and Animal Product Quality
- Biochemical Analysis and Sensing Techniques
- Electrochemical Analysis and Applications
- Chromatography in Natural Products
University of Pisa
2022-2025
Universidad de Valladolid
2023
Università degli Studi della Tuscia
2020
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...
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...
Abstract BACKGROUND In the winemaking process, rapid determination of specific quality parameters such as sugar content, pH, acidity, concentrations phenolic compounds, anthocyanins and volatile organic compounds is crucial for high‐quality wine production. Traditional analytical methods allow precise quantification these but are time‐consuming expensive. This article explores potential application non‐destructive technique (NDAT) (near infra‐red [NIR] e‐nose), efficient alternatives online...
A study of aromatic maturity Nerello Mascalese grapes from two districts (“Contrade”) the Etna area was carried out using gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). To validate our hypothesis regarding potential use E-nose for maturity, vineyards with different characteristics (08 Alto Solicchiata) were used. Grapes sampled at 18°, 21° 23°Brix. Regarding phenol index, total anthocyanins reached a peak second sampling in 08 grapes, while Solicchiata they...
Airflow is an important issue to favor postharvest dehydration keeping wine grape quality. The aim of this experimental work was analyze the quality during dehydration: (i) in a commercial facility ('fruttaia') by monitoring efficiency ventilation system and (ii) at laboratory level, studying influence crate type airflow direction.In fruttaia, provided air duct hanging from ceiling, floor fans. A great gap speed 0 up 3.7 m s-1 measured different sectors leading weight loss crates, depending...
Two innovative soft maceration techniques of vinification based on red grape Cabernet Sauvignon were compared in 2020 and 2021 vintages with the most used system (pump-over delestage) today’s wine sector order to verify efficiency polyphenol extraction fermentation rate. Fermentation kinetics final characteristics evaluated as main parameters for comparing systems. The AIR MIX (AIRMIXING M.I.™) technique is use a fixed sequential small injections compressed air (3 jets) from bottom tank,...
Hop is a key ingredient in beer production, and drying it allows to be stored before use. Unfortunately, postharvest techniques can negatively affect hop quality. In this study, we compared using hot stove (H), freeze-drying (F), ventilated at room temperature (VRT) drying, focusing on the chemical quality essential oil composition. To achieve 80% water removal, F H took two days, while VRT five days. preserved high content of total chlorophyll (F 81.89 g/kg dm; 82.70 dm) carotenoids 54.02...
Abstract BACKGROUND Electronic tongues have been widely used to analyze wines. However, owing the complexity of matrix, problem is not completely solved and further improvements are required. RESULTS A high‐performance potentiometric bioelectronic tongue (bio‐ET) specifically devoted assessment wine components presented. The novelty this system due two innovative approaches. First, improved performance obtained through use biosensors based on carboxylated polyvinyl chloride (PVC) membranes,...
During postharvest dehydration, grapes are subject to metabolic changes including ethanol anabolism and catabolism. These affect the quality of final product production is a key step. Ethanol dissipation has never been measured during wine grape dehydration. Thus, present study aimed to: (i) monitor (ii) investigate chemical-biochemical in berries
In recent years, wine without sulphite addition has grown increasingly popular. this work, resonance waves (AirMixing M.I.®) were applied to Sangiovese must in fermentation produce addition, monitoring the kinetics and analyzing polyphenols volatile organic compounds (VOCs) extraction. Resonance created by injecting compressed air into a 10 hL stainless steel tank filled with must, pumping-over/delestage, no sulphites all process (AM). Control was produced using pumping-over/delestage adding...
Abstract BACKGROUND Fortified wine is an important category in the world with very famous wines such as Porto or Jerez‐wine type. The quality of fortified increased significantly barrel aging not only because a long oxidation process, but also because, Ruby Vintage styles, period bottle permits their fining. Reducing time can favor development this technique even for less known sweet wines, making them good and expensive. In present study, we have used Gamay red variety subjected to...
Flotation is a process to reduce the must turbidity after grape pressing. The use of fining agents polyphenol content essential for white wine, but their impact on volatile compounds be considered. Malvasia del Lazio juice (Vitis vinifera L.) was treated before flotation with animal gelatin (GEL), legume protein plus chitin (LEGCHIT), and yeast extract (LEGYEAST). clarification efficiency, total polyphenols, proteins were determined in flotation, as well composition sensory characteristics...
Abstract Background Biodynamic agriculture is a management approach that aims to reduce the reliance on agrochemicals for production by emphasizing use of specific natural preparations. A 2-year field trial spanning 2019–2020 was conducted in an established vineyard ( Vitis vinifera L., cv. Cesanese d’Affile) elucidate impact cow horn silica biodynamic preparation (BD-501) leaf vine physiology, potential resistance via chitinase activity, and analysis secondary metabolites. The under divided...