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Scientific abstract

Inactivated yeasts: production and technological characteristics
Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
Published on: 17/02/2020
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Wine quality improvement through the combined utilisation of yeast hulls and Candida zemplinina/Saccharomyces cerevisiae mixed starter cultures
Zara, G., Mannazzu, I., Del Caro, A., Budroni, M., Pinna, M.B., Murru, M., Farris, G.A. and Zara, S. (2014). Australian Journal of Grape and Wine Rese
Interactions between different yeast species used as starters may lead to inconsistent results in mixed fermentations. The aim of this study was to assess the influence of different nutrients on th...
Published on: 27/05/2014
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Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts
L. Oro, M. Ciani and F. Comitini; Journal of Applied Microbiology, Volume 116, Issue 5, pages 1209–1217, May 2014
In the present study, it was investigated the antagonistic behaviour of Metschnikowia pulcherrima, as biocontrol agent, against the main wine yeast species involved in the winemaking process.Se
Published on: 19/05/2014
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Changes in Polysaccharide Composition during Sparkling Wine Making and Aging
Leticia Martínez-Lapuente, Zenaida Guadalupe,Belén Ayestarán, Miriam Ortega-Heras, and Silvia Pérez-Magariño; J. Agric. Food Chem., 2013, 61 (50), pp
The evolution in polysaccharide composition and molecular weights during sparkling wine making and aging was studied for the first time in this work. Different autochthonous grape varieties from Sp...
Published on: 19/05/2014
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Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
Benedetta Perrone, Simone Giacosa, Luca Rolle, Luca Cocolin, Kalliopi Rantsiou; International Journal of Food Microbiology, Volume 165, Issue 2, 15 Ju
During wine fermentation, different strains of Saccharomyces cerevisiae compete in the same fermenting must and dominance takes place when one strain overcomes all the others. The purpose of this s...
Published on: 14/04/2014
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Effect of Ethanol on Grape Seed Proanthocyanidin Extraction
Alberto Hernández-Jiménez, James A. Kennedy, Ana B. Bautista-Ortín and Encarna Gómez-Plaza, Am. J. Enol. Vitic March 2012 vol. 63 no. 1 57-61
Proanthocyanidins are found in the seeds and skins of winegrapes and are extracted into the must-wine during maceration. For seed proanthocyanidins, extraction is generally thought to be possible o...
Published on: 25/02/2014
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Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (VitisviniferaL.)
Jianqiang Song, Krista C. Shellie, Hua Wang, Michael C. Qian; Food Chemistry, Volume 134, Issue 2, 15 September 2012, Pages 841–850
The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in s...
Published on: 25/02/2014
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Critical environmental concerns in wine production: an integrative review
Katherine L. Christ, Roger L. Burritt ; Journal of Cleaner Production, Volume 53, 15 August 2013, Pages 232–242
Despite the wine industry's reputation as being environmentally safe, prior research has shown the cultivation of wine grapes and production of wine to be associated with a large number of environm...
Published on: 10/02/2014
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Control of bubble-free oxygenation with silicone tubing during alcoholic fermentation
María Isabel Moenne, Jean-Roch Mouret, Jean-Marie Sablayrolles, Eduardo Agosin, Vincent Farines; Process Biochemistry, Volume 48, Issue 10, October 20
The addition of oxygen is a common practice during winemaking to improve fermentation kinetics. However, an important limitation of standard oxygenation systems is that it is difficult to determine...
Published on: 10/02/2014
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Adding grape seed extract to wine affects astringency and other sensory attributes
Cliff, M. A.; Stanich, K.; Edwards, J. E.; Saucier, C. T.; 2012, Journal of Food Quality 35 (4) 263–271
This research note explored the sensory and analytical effects of adding grape seed extract (GSE; 0.0, 0.5, 1.0, 2.5 and 5.0 g/L) to a commercial red wine. Total phenol, color intensity and h
Published on: 08/01/2014
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The application of D-optimal design for modelling the red wine ageing process
Puskas, V.; Miljic, U.; 2012, Food Control 28 (2) 362–367
The aim of this study was to investigate effects of grape seed content in pomace and ageing time on phenolic compounds and colour of red wine using a statistical experimental design. In acco
Published on: 08/01/2014
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Hydrolysis and formation of volatile esters in New Zealand Sauvignon blanc wine
Makhotkina, O.; Kilmartin, P. A.; 2012, Food Chemistry 135 (2) 486–493
The evolution of the varietal thiol 3- mercaptohexanol acetate (3MHA) and other key aroma compounds has been monitored in New Zealand Sauvignon blanc wines stored for 1year at three different
Published on: 08/01/2014
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Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins
Simone Vincenzi, Antonella Crapisi, Andrea Curioni; Food Hydrocolloids, Volume 34, January 2014, Pages 202–207
Five Macromolecular fractions differing in molecular weight (M.W.) and composition were separated from a Prosecco wine by ultrafiltration and Size Exclusion Chromatography (SEC) before and af
Published on: 08/01/2014
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Ergosterol as an objective indicator for grape rot and fungal biomass in grapes
Jan U. Porep, Ruth Walter, Andreas Kortekamp, Reinhold Carle; Food Control, Volume 37, March 2014, Pages 77–84
Sound grapes are an essential prerequisite for the production of high- quality wines. However, pricing of grapes is so far mainly based on the must weight of grape deliveries, although e.g. hi
Published on: 08/01/2014
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Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins.
Bindon, K. A.; Smith, P. A.; 2013, Food Chemistry 136 (2) 917–928
The fining action of commercial proteins and insoluble fibres for wine proanthocyanidin (PA) were compared. Fibres were prepared from fresh apple and grape sources, and their corresponding p
Published on: 05/12/2013
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Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates.
Zapata, J.; Lopez, R.; Herrero, P.; Ferreira, V., 2012, Journal of Chromatography A 1266 1–9
An automated headspace in-tube extraction (ITEX) method combined with multiple headspace extraction (MHE) has been developed to provide simultaneously information about the accurate wine cont
Published on: 05/12/2013
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