Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Lisa Granchi"'
Publikováno v:
Fermentation, Vol 10, Iss 3, p 148 (2024)
Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, bu
Externí odkaz:
https://doaj.org/article/213a8260682442b9a6ef7e509f6f7e7a
Autor:
Simona Guerrini, Damiano Barbato, Silvia Mangani, Eleonora Mari, Giacomo Buscioni, Donatella Ganucci, Viola Galli, Lisa Granchi
Publikováno v:
Fermentation, Vol 9, Iss 9, p 812 (2023)
Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there is growing interest in finding alternatives to SO2 because of its adverse effects on human health. Therefore, in th
Externí odkaz:
https://doaj.org/article/3e0fd67e4ccb450fa4bb1c0ad3f52392
Autor:
Viola Galli, Manuel Venturi, Simona Guerrini, Silvia Mangani, Damiano Barbato, Gianni Vallesi, Lisa Granchi
Publikováno v:
Foods, Vol 12, Iss 18, p 3354 (2023)
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S.
Externí odkaz:
https://doaj.org/article/ab22a4e85ffd4a3bbd213b560b56f32c
Autor:
Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi, Lisa Granchi
Publikováno v:
Foods, Vol 12, Iss 12, p 2372 (2023)
The use of earthenware amphorae in winemaking can give wines unique attributes enhancing their typicity. Therefore, in this study, spontaneous and inoculated in-amphora fermentations of Trebbiano Toscano grape must were monitored to assess the Saccha
Externí odkaz:
https://doaj.org/article/c9ed2a4c4e4f4d8d8e8483dbeea666c4
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:
Giovanna Fia, Silvio Menghini, Eleonora Mari, Cristina Proserpio, Ella Pagliarini, Lisa Granchi
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 365 (2023)
The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considere
Externí odkaz:
https://doaj.org/article/a2521361ee484473a25c9ad3260cedb0
Publikováno v:
Fermentation, Vol 8, Iss 8, p 407 (2022)
Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence, the aim of this work was to isolate and select yeasts from spo
Externí odkaz:
https://doaj.org/article/7685e1dcc8864f9384df70b32b2f610f
Autor:
Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi
Publikováno v:
Fermentation, Vol 7, Iss 3, p 99 (2021)
The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the de
Externí odkaz:
https://doaj.org/article/0b271c749bea46adb1f4069556e02dbd
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3291 (2021)
Functional and nutritional properties of baked goods can be enhanced by the use of sourdough fermentation, which is defined as a mixture of water and flour fermented by lactobacilli (LAB) and yeasts. Previous data highlighted the ability of sourdough
Externí odkaz:
https://doaj.org/article/9f8c75b83c4b41dba295a2c199456b0b
Publikováno v:
Foods, Vol 9, Iss 9, p 1322 (2020)
The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation a
Externí odkaz:
https://doaj.org/article/ba9e4daf32814eaeb6b5bc8826a3eaf6