Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Milena Carlot"'
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e34885- (2024)
The widespread use of copper-based pesticides in winemaking can affect wine fermentation. Therefore, it is crucial to assess the resistance levels of Saccharomyces cerevisiae wine strains in enological growth conditions. In the context of winemaking,
Externí odkaz:
https://doaj.org/article/2aed9118b856462bb300f660564ce75f
Autor:
Jacopo Sica, Chiara Vendramini, Chiara Nadai, Zeno Molinelli, Milena Carlot, Alessio Giacomini, Viviana Corich
Publikováno v:
PLoS ONE, Vol 19, Iss 4, p e0300212 (2024)
Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of ind
Externí odkaz:
https://doaj.org/article/70386f3f665443faa269e5e31737dd5d
Autor:
Chiara Nadai, Vinícius da Silva Duarte, Jacopo Sica, Simone Vincenzi, Milena Carlot, Alessio Giacomini, Viviana Corich
Publikováno v:
Foods, Vol 12, Iss 1, p 3 (2022)
Starmerella bacillaris is a non-Saccharomyces yeast proposed for must fermentation together with Saccharomyces cerevisiae because of its high glycerol and moderate volatile acidity production. Furthermore, it was demonstrated that the same S. bacilla
Externí odkaz:
https://doaj.org/article/392fcae47b1444e98d802536218cf6b4
Autor:
Armin Tarrah, Shadi Pakroo, Milena Carlot, Camilla Nesto, Antonella Cirillo, Angiolella Lombardi, Viviana Corich, Alessio Giacomini
Publikováno v:
PLoS ONE, Vol 16, Iss 12, p e0261988 (2021)
Generally, endospore contamination can occur from different sources during product manufacturing in many industries and therefore lower its quality by affecting physicochemical properties and shelf-life. Bacterial endospores can germinate inside the
Externí odkaz:
https://doaj.org/article/faa77d5cc11b4abebf9e894ae3790139
Autor:
Alessia Viel, Jean-Luc Legras, Chiara Nadai, Milena Carlot, Angiolella Lombardi, Manna Crespan, Daniele Migliaro, Alessio Giacomini, Viviana Corich
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices. Therefore, the level of yeast genetic variability and the abundance of Saccharomy
Externí odkaz:
https://doaj.org/article/07fbd4134fc344feac0d1d0bb15b7d1b
Autor:
Chiara Nadai, Chiara Vendramini, Milena Carlot, Christian Andrighetto, Alessio Giacomini, Viviana Corich
Publikováno v:
Fermentation, Vol 5, Iss 3, p 62 (2019)
In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated Saccharomyces cerevisiae (S. cerevisiae) strains. Bark portions and, when present, grape bunches were r
Externí odkaz:
https://doaj.org/article/aa7f07c6b3e549e6b8fc7db6427dd5fd
Autor:
Wilson Josè Fernandes Lemos, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, Viviana Corich
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Gray mold is one of the most important diseases of grapevine in temperate climates. This plant pathogen affects plant growth and reduces wine quality. The use of yeasts as biocontrol agents to apply in the vineyard have been investigated in recent ye
Externí odkaz:
https://doaj.org/article/4aa125efa2de43d6b425f75ab9089a73
Autor:
Rochele Cassanta Rossi, Denise Dumoncel Righetto Ziegler, Milena Carlot, Viviana Corich, Stefano Campanaro, Juliano Garavaglia, Alessio Giacomini, Giulia Crosato, Laura Treu, Juliana de Castilhos, Chiara Nadai
Publikováno v:
FEMS Yeast Research. 20
In wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides and wine fining treatments. Therefore, wine yeasts are constantly exposed to these agents. Copper tolerance is related to th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddf42b9020174dd7c036dea8ab4db8c5
https://doi.org/10.1093/femsyr/foaa028
https://doi.org/10.1093/femsyr/foaa028
Autor:
Shadi Pakroo, Helena Santiago, Milena Carlot, Angiolella Lombardi, Viviana Corich, Vinícius da Silva Duarte, Armin Tarrah, Alessio Giacomini
The microbiota of cheese whey from four dairy companies located in the North-East of Italy was evaluated during winter and spring using both culture-dependent and culture-independent methods. Although no significant differences were observed (p > 0.0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::320177237a6a93b7ba7b98ae9c2b42e5
http://hdl.handle.net/11577/3324978
http://hdl.handle.net/11577/3324978
Autor:
Alessio Giacomini, Milena Carlot, Viviana Corich, Chiara Nadai, Barbara Bovo, Wilson José Fernandes Lemos Junior
Publikováno v:
Journal of Food Science. 83:2191-2196
During white-grape winemaking, grape marc is separated from juice immediately after crushing. Both mark and juice are obtained from the same grapes, but they differ strongly for their physical and chemical properties. Marc is mainly composed of solid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93183b0c0d57205556ed7bf01a8adf48
https://doi.org/10.1111/1750-3841.14274
https://doi.org/10.1111/1750-3841.14274