Výsledky vyhledávání - "Mauro Paolini"

Akademický článek

Use of non-Saccharomyces yeasts in the pris de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile

Autor: Raffaele, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher

Publikováno v: OENO One, Vol 58, Iss 3 (2024)

Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a

Externí odkaz: https://doaj.org/article/57f31e1b80f240e0a7b0a2ccf87b2d2c

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Akademický článek

Gas chromatography-stable isotope ratio mass spectrometry prior solid phase microextraction and gas chromatography-tandem mass spectrometry: development and optimization of analytical methods to analyse garlic (Allium sativum L.) volatile fraction

Autor: Silvia Pianezze, Mauro Paolini, Angelo Antonio D'Archivio, Matteo Perini

Publikováno v: Heliyon, Vol 10, Iss 9, Pp e30248- (2024)

Garlic (Allium sativum L.) is not only appreciated for its flavour and taste, but it is also recognized for various health properties. The European Commission, through the attribution of the Protected Designation of Origin (PDO) certification mark, h

Externí odkaz: https://doaj.org/article/a00696e7ba8e45548d705692e184cd45

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Akademický článek

Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds

Autor: Mauro Paolini, Alberto Roncone, Lorenzo Cucinotta, Danilo Sciarrone, Luigi Mondello, Federica Camin, Sergio Moser, Roberto Larcher, Luana Bontempo

Publikováno v: Biomolecules, Vol 14, Iss 6, p 710 (2024)

Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of ripe fruit and flowers. The aromatic bouquet of Moscato Giallo is strongl

Externí odkaz: https://doaj.org/article/b83ac4b46fb94818af8da6f715dafc44

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Akademický článek

Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies

Autor: Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Raffaele Guzzon, Francisco Carrau, Rémi Schneider, Roberto Larcher

Publikováno v: Fermentation, Vol 10, Iss 4, p 191 (2024)

Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated the impact

Externí odkaz: https://doaj.org/article/99ac5002019d46cc9cb8c245e19d62fc

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Akademický článek

Biological acidification of 'Vino Santo di Gambellara' by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile

Autor: Adelaide Gallo, Raffaele, Mauro Paolini, Mario Malacarne, Marco Ongaro, Tomas Roman

Publikováno v: OENO One, Vol 57, Iss 3 (2023)

In this work, Lachancea thermotolerans was exploited as a biological acidifier of Vino Santo di Gambellara, a traditional Italian wine made from long-dried grapes. The drying of grapes before winemaking is a traditional technique widely applied in It

Externí odkaz: https://doaj.org/article/31c2c7bac0434b37b2ee2173be380326

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Akademický článek

Myo-Inositol, Scyllo-Inositol, and Other Minor Carbohydrates as Authenticity Markers for the Control of Italian Bulk, Concentrate, and Rectified Grape Must

Autor: Mauro Paolini, Matteo Perini, Letizia Allari, Loris Tonidandel, Fabio Finato, Katia Guardini, Roberto Larcher

Publikováno v: Molecules, Vol 28, Iss 8, p 3609 (2023)

Myo-inositol polyalcohol is a characteristic component of natural and concentrated grape musts (CMs), and Regulation (EU) no. 1308/2013 prescribes its presence as a marker of the authenticity of rectified concentrated must (RCM). Other polyalcohols b

Externí odkaz: https://doaj.org/article/1217c39d4c094948bb0612313d519081

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Akademický článek

Bacterial Complexity of Traditional Mountain Butter Is Affected by the Malga-Farm of Production

Autor: Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, Elena Franciosi

Publikováno v: Microorganisms, Vol 10, Iss 1, p 17 (2021)

Bacteria can play different roles affecting flavors and food characteristics. Few studies have described the bacterial microbiota of butter. In the present paper, next-generation sequencing was used to determine bacterial diversity, together with aro

Externí odkaz: https://doaj.org/article/184574ecde7d45c1b5956c2cf4c621de

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