Macrowine 2021

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  Evaluation of Saccharomyces cerevisiae strains from honey by-products by their performance as starters in the wine industry

  Nicola, FRANCESCA, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and ...

  Published on: 06/18/2018

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  Influence of different strains of lab on quality of Catarratto wine produced in Sicily

  Antonio, ALFONZO, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Rosario, PRESTIANNI, Department of Agricultural, Food and...

  Published on: 06/18/2018

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  Influence of Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory profile of sicilian Nero d’Avola wine after malolactic fermentation

  Giancarlo, MOSCHETTI, Department of Agricultural, Food and Forestry Science, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy Michele, MATRAXIA, Department of Agricultural, Food and

  Published on: 06/18/2018

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  Assay of distinct modes of polysaccharidases dosage in vinification with cv. Malbec. Effects on microbiological evolution, color and skin depletion

  Sara Jaquelina LONGHI 1,2, María Carolina MARTÍN1,2, María Belén AVENDAÑO1, María Gabriela MERÍN 1,2, Luciana Paola PRENDES1,2, Juliana GARAU1,2, Vilma Inés MORATA DE AMBROSINI1,2 1Biotechnology La...

  Published on: 06/18/2018

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  Wine microbial diversity and cross-over applications: emerging results and future perspectives

  Vittorio, CAPOZZI, Institute of Sciences of Food Production, National Research Council of Italy (CNR) - Foggia Nicola DE SIMONE, Department of Agriculture, Food, Natural Science, Engineering, Unive...

  Published on: 06/18/2018

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  Development of a strategy for measuring fruity aroma potential in red wine

  Georgia Lytra, Celine Franc, Margaux Cameleyre, Jean Christophe Barbe Unité de recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F33882 Villenave d’Ornon France

  Published on: 06/18/2018

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  Experimental vinification of withered grapes of Vitis vinifera “Muscat of Alexandria”

  Manuel Malfeito-Ferreira, Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portu...

  Published on: 06/18/2018

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  The effect of organic, biodynamic and conventional production processes on the intrinsic and perceived quality of a typical wine

  Monica PICCHI Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Francesco MAIOLI, Department...

  Published on: 06/18/2018

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  Aroma quality of fortified wines from different Moscato cv. cultivated in Sicily

  Antonella VERZERA, Department of Veterinary Science, University of Messina, Polo Universitario dell’Annunziata, 98168 Messina, Italy. Fabrizio CINCOTTA, Department of Veterinary Science, University...

  Published on: 06/18/2018

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  Evaluating analytical methods for quantification of glutathione in grape juice and wine

  Ágnes DIENES-NAGY, Agroscope, Nyon, Switzerland Frédéric VUICHARD, Agroscope, Nyon, Switzerland Marie BLACKFORD, Agroscope, Nyon, Switzerland Fabrice LORENZINI, Agroscope, Nyon, Switzerland

  Published on: 06/18/2018

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  Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation

  Vasileios ENGLEZOS, Ilario FERROCINO, Simone GIACOSA, Susana RIO SEGADE, Jatziri MOTA-GUTIERREZ, Luca COCOLIN, Luca ROLLE, Kalliopi RANTSIOU University of Turin, DISAFA, Italy

  Published on: 06/18/2018

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  Effect of soil particle size on vine water status, leaf abscisic acid content and berry quality in Nebbiolo grapes

  Alessandra Ferrandino*1, Antonio Carlomagno2,3, Giorgio Ivaldi2, Marco Vitali2, Olga Kedrina2, Davide Patono1, Vittorino Novello1, Claudio Lovisolo1 1 -DISAFA – Università degli Studi di Torino, La...

  Published on: 06/18/2018

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  Impact of environmental conditions in VSCs production during wine fermentation by Saccharomyces cerevisiae

  R. Jimenez Lorenzo, P. Brial, C. Picou, M. Perez, A. Bloem, C. Camarasa UMR SPO, INRA, Université Montpellier, SupAgro

  Published on: 06/18/2018

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  Effects of different antioxidant strategies on the phenolic evolution during the course of a white winemaking process

  Antonio Castro Marin, Department of Agricultural and Food Sciences, University of Bologna Federico Baris. Department of food science, University of Bologna, Italy Fabio Chinnici. Department of food...

  Published on: 06/18/2018

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  Influence of must fining on oxygen consumption rate, oxidation susceptibility and electrochemical characteristics of different white grape musts

  Maurizio UGLIANO, University of Verona, Italy Virginie, MOINE, Biolaffort, France Arnaud, MASSOT, Biolaffort, France

  Published on: 06/18/2018

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