The effect of terroir on volatilome fingerprinting and qualitative attributes of non-irrigated grapes reveals differences on glycosylated aroma compounds.

Autor: Georgiadou EC; Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.; Kyperounda Winery, P. Photiades Group, Limassol, Cyprus., Mina M; Kyperounda Winery, P. Photiades Group, Limassol, Cyprus., Valanides N; Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus., Taliadοrou AM; Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus., Koundouras S; School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece., D'Onofrio C; Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy.; Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Pisa, Italy., Bellincontro A; Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Italy., Mencarelli F; Department of Agriculture, Food and Environment Science, University of Pisa, Pisa, Italy.; Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Pisa, Italy., Barbayiannis N; School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece., Fotopoulos V; Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus., Manganaris GA; Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Sep 06. Date of Electronic Publication: 2024 Sep 06.

Using ethanol as postharvest treatment to increase polyphenols and anthocyanins in wine grape

Autor: Modesti Margherita, Alfieri Gianmarco, Magri Anna, Forniti Roberto, Ferri Serena, Petriccione Milena, Taglieri Isabella, Mencarelli Fabio, Bellincontro Andrea

Publikováno v: Heliyon, Vol 10, Iss 4, Pp e26067- (2024)

Red wine grapes are qualitatively evaluated for their content in polyphenols and anthocyanins. Due to certain conditions (weather, latitude, temperature), the concentration of these compounds may be not at the right level for reaching a high-quality

Externí odkaz: https://doaj.org/article/21feed815ed448a5a49de4719278ed1d

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Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry

Autor: Gianmarco Alfieri, Margherita Modesti, Riccardo Riggi, Andrea Bellincontro

Publikováno v: Sensors, Vol 24, Iss 7, p 2293 (2024)

Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variet

Externí odkaz: https://doaj.org/article/fa36c85a2bf54d718fcd1d41079c4846

Protection against oxygen in the vinification of the red grape Nerello Mascalese affects volatile organic compounds profile

Autor: Isabella Taglieri, Lorenzo Landi, Claudio D'Onofrio, Fabrizio Onofrio Fiorino, Gabriele Figoli, Cecile Thibon, Pascaline Redon, Chiara Sanmartin, Philippe Darriet, Andrea Bellincontro, Fabio Mencarelli

Publikováno v: OENO One, Vol 57, Iss 4 (2023)

We hypothesised that the protection against oxygen (PAO) of must and wine during vinification by avoiding contact with air can preserve the primary volatile organic compounds (VOCs) of Nerello Mascalese. PAO was performed in two seasons (2020 and 202

Externí odkaz: https://doaj.org/article/82e6419d069d4f0c986d5a67b0f41b35