Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Paola Domizio"'
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Externí odkaz:
https://doaj.org/article/226559ad404545c4a4ac1a6a5edc1e54
Autor:
Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Foods, Vol 13, Iss 16, p 2640 (2024)
While a recent characterization of non-Saccharomyces thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the imp
Externí odkaz:
https://doaj.org/article/b304520c4cee4efa8a0fb819ccdd2d2a
Autor:
Valentina Civa, Fabio Chinnici, Gianluca Picariello, Emma Tarabusi, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100774- (2024)
Winemakers have access to a diverse range of commercially available Inactivated Dry Yeast Based products (IDYB) from various companies and brand names. Among these, thermally inactivated dried yeasts (TIYs) are utilized as yeast nutrients during alco
Externí odkaz:
https://doaj.org/article/ade02667cc2447c78f40a3e012164d6b
Autor:
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 28, Iss 21, p 7423 (2023)
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often n
Externí odkaz:
https://doaj.org/article/b4607e7b55d14d2cb9d67eb48dbd7e4a
Autor:
Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti
Publikováno v:
Foods, Vol 12, Iss 11, p 2191 (2023)
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of “dryness,” which reflects t
Externí odkaz:
https://doaj.org/article/c0dac9bfd61d42ef90a35f54a749a629
Publikováno v:
Polymers, Vol 15, Iss 8, p 1889 (2023)
Cyanobacteria can cope with various environmental stressors, due to the excretion of exopolysaccharides (EPS). However, little is known about how the composition of these polymers may change according to water availability. This work aimed at charact
Externí odkaz:
https://doaj.org/article/d56e00495e3a4f27abc1aeca0e35778a
Autor:
Francesco Maioli, Monica Picchi, Valentina Millarini, Paola Domizio, Gabriele Scozzafava, Bruno Zanoni, Valentina Canuti
Publikováno v:
Foods, Vol 10, Iss 8, p 1894 (2021)
The aim of this study was to propose a methodological approach to evaluate the impact of the organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine. For this purpose, fourteen commercial Ch
Externí odkaz:
https://doaj.org/article/27f1c3a62c2a4f91939000ecda2790c9
Autor:
Valentina Millarini, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini, Paola Domizio
Publikováno v:
Foods, Vol 9, Iss 10, p 1407 (2020)
Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and pu
Externí odkaz:
https://doaj.org/article/23c76da3ff92492e9c349e7831ed81c4
Autor:
Cristina Romani, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu, Paola Domizio
Publikováno v:
Fermentation, Vol 6, Iss 3, p 63 (2020)
The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological
Externí odkaz:
https://doaj.org/article/075965536f9e4a449d6cb11bed16f337
Publikováno v:
Fermentation, Vol 4, Iss 3, p 78 (2018)
This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use
Externí odkaz:
https://doaj.org/article/275116a0d3d247bab814664cf0be3171