Výsledky vyhledávání - "Michela Azzolini"

Sporobolomyces agrorum sp. Nov. and sporobolomyces sucorum sp. nov., two novel basidiomycetous yeast species isolated from grape and apple must in italy

Autor: Cláudia Carvalho, José Paulo Sampaio, Giacomo Zapparoli, Michela Azzolini, Marilinda Lorenzini

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

During a survey of yeast populations associated with grape and apple musts used for wine and cider fermentation, respectively, six pink-coloured ballistoconidia-forming yeasts belonging to the order Sporidiobolales (Basidiomycota) were isolated. Phyl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8274c48fe106c9583ee0af7af661fce3

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Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes

Autor: Michela Azzolini, E. Tosi, Barbara Simonato, Maurizio Ugliano, Davide Slaghenaufi, Marilinda Lorenzini, Giacomo Zapparoli

Publikováno v: Food chemistry. 263

There is very little information on effects of Penicillium on aroma of passito wine. This study analyzed chemical composition and sensory properties of Amarone wines produced from withered grapes artificially contaminated by P. expansum or P. crustos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba15f64058150a68ae7f71c44bf725c8
https://pubmed.ncbi.nlm.nih.gov/29784326

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Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a 'passito'-style wine

Autor: Michela Azzolini, Fabio Finato, Sandra Torriani, E. Tosi, Marilinda Lorenzini, Bruno Fedrizzi, Giacomo Zapparoli, Michela Cipriani

Publikováno v: European Food Research and Technology. 236:853-862

The influence of noble rot on the quality of Recioto di Soave, a “passito” sweet white wine, is greatly variable depending on the occurrence of favourable seasonal conditions for the mould infection. Botrytized wines were produced from grapes ino

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8051fc0bb317c4be8fe7a309de38e1a9
https://doi.org/10.1007/s00217-013-1943-8

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Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Autor: E. Tosi, Michela Azzolini, Fabio Finato, Christian Scrinzi, Giacomo Zapparoli, Paola Vagnoli, Bruno Fedrizzi

Publikováno v: European Food Research and Technology. 235:303-313

The impact of Torulaspora delbrueckii has been investigated for the first time in the production of Amarone wine, a high-alcohol dry red wine obtained from withered grapes. In two different vinifications, winery trials were inoculated by a selected s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1086aa5827b2160eaecb8ae5ec783d
https://doi.org/10.1007/s00217-012-1762-3

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Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

Autor: Fabio Finato, Giacomo Zapparoli, Michela Azzolini, E. Tosi, Marilinda Lorenzini

Publikováno v: World journal of microbiologybiotechnology. 31(2)

Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is encouraging research into their oenological potential, current knowledge on the topic is still far from satisfactory. This work analyzes the contribution of star

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f04596849bd80dd8465e46ff693276d
https://pubmed.ncbi.nlm.nih.gov/25388474

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Post-harvest grape infection of Botrytis cinerea and its interactions with other moulds under withering conditions to produce noble-rotten grapes

Autor: E. Tosi, Michela Azzolini, Marilinda Lorenzini, Giacomo Zapparoli

Aims To investigate the interactions between Botrytis cinerea and other moulds during grape withering and postharvest infection to obtain noble-rotten grapes. Methods and Results Strains of Botrytis cinerea, Penicillium expansum, Penicillium crustosu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c05cff264e338cc5c8ac05d63ff73d9e
http://hdl.handle.net/11562/548549

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Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

Autor: Fabio Finato, Barbara Simonato, Bruno Fedrizzi, E. Tosi, Michela Azzolini, Giacomo Zapparoli

The effects of noble rot on the overall quality of Amarone wine, a “Passito” dry red wine, produced by a traditional withering grape process are poorly understood. Wines obtained from healthy and selected grapes infected by noble rot were compare

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14d787bb0923c7642b1a67490594a5ef
http://hdl.handle.net/11562/430226

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Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios

Autor: E. Tosi, Michela Azzolini, G. Veneri, Giacomo Zapparoli

This study evaluated the efficacy of lysozyme in winemaking to control lactic acid bacteria (LAB). In a winery vinification, indigenous LAB were partially and completely inhibited when lysozyme was added to red and white grape must respectively. This

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::810306c67c2bc3413be3ed64ef8a9ed3
http://hdl.handle.net/11562/348055

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