Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Andrea Caridi"'
Autor:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d
Autor:
Andrea Pulvirenti, Luciana De Vero, Giuseppe Blaiotta, Rossana Sidari, Giovanna Iosca, Maria Gullo, Andrea Caridi
Publikováno v:
Fermentation, Vol 6, Iss 3, p 80 (2020)
Ochratoxin A is a dangerous mycotoxin present in wines and is considered the principal safety hazard in the winemaking process. Several authors have investigated the ochratoxin A adsorption ability of Saccharomyces cerevisiae yeasts, and specifically
Externí odkaz:
https://doaj.org/article/fbc7cc67fcfa4eadb21ea63a3399eaa5
Publikováno v:
OENO One, Vol 49, Iss 3, Pp 195-203 (2015)
Aim: Evaluating Saccharomyces cerevisiae strains for their color adsorption aptitude by using Grape Skin Agar in order to protect the phenolic compounds responsible for the color of red wines; proposing a suitable and innovative medium to be included
Externí odkaz:
https://doaj.org/article/8b4f7cc5b8c043c3be30c5bd2151e74d
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 1, Pp 1-6 (2014)
Thirty-five strains of lactic acid bacteria were isolated from artisanal raw milk cheese, presumptively identified and tested against one dairy Escherichia coli strain. Six lactobacilli, exhibiting antagonistic activity, were identified at the specie
Externí odkaz:
https://doaj.org/article/36fc822efd5743848bd1a6a79c79a26c
Autor:
Andrea Caridi
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 1, Pp 137-144 (2013)
The aim of this research is to improve an existing low-cost and simple but consistent culturing technique for measuring the adsorption of grape skin pigments on yeasts, comprising: (i) growing yeasts in Petri dishes on chromogenic grape-skin-based me
Externí odkaz:
https://doaj.org/article/dfe46bb581534bb583123b7fb8c1af82
Publikováno v:
Food Technology and Biotechnology, Vol 42, Iss 1, Pp 37-40 (2004)
Two strains of Saccharomyces cerevisiae were employed for winemaking of must from red grapes. Twenty-two parameters were determined in the red wines produced. Very significant (p
Externí odkaz:
https://doaj.org/article/2949dc8763384c819987591ee358dba8
Autor:
Andrea Caridi
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 2, Pp 145-148 (2003)
During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving low ethanol yield and abnormally high acetic acid
Externí odkaz:
https://doaj.org/article/17ab250b38d64f76949773f466215bac
Publikováno v:
European Food Research and Technology. 248:2003-2007
The aim of the present work was to verify in winemaking the anti-stress efficacy due to the integration of the grape must with two protectants: pomegranate albedo and pomegranate arils; these substances had displayed in vitro anti-stress effects. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::827ef60c6de7a9aa59151bd551235bcf
https://doi.org/10.1007/s00217-022-04024-9
https://doi.org/10.1007/s00217-022-04024-9
Autor:
Andrea Caridi
Publikováno v:
Acta Alimentaria. 50:565-573
Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44c511501203ce1f7f8caedbb9209dd8
https://doi.org/10.1556/066.2021.00119
https://doi.org/10.1556/066.2021.00119
Publikováno v:
European Food Research and Technology. 247:2391-2398
Eighty-seven red wines produced from red grapes of the grape variety Gaglioppo from the Calabria region (vintage 2009) were analysed by standard methods after 4 and 120 months of ageing. So, a total of 29 selected starters of Saccharomyces cerevisiae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b7d4b3701a4b9e0f26e9c7b37b33a49
https://doi.org/10.1007/s00217-021-03800-3
https://doi.org/10.1007/s00217-021-03800-3