Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Silvia Mangani"'
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:
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:
Frontiers in Microbiology, Vol 9 (2018)
Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50% of the total yeast isolates (predominant strains), while a variabl
Externí odkaz:
https://doaj.org/article/d128712f5193400d9cfc3082957305de
Publikováno v:
Fermentation, Vol 5, Iss 4, p 86 (2019)
Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevis
Externí odkaz:
https://doaj.org/article/436295cbe0ef42c4bd9b9389bbc7dd8c
Publikováno v:
Fermentation, Vol 4, Iss 2, p 26 (2018)
Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxi
Externí odkaz:
https://doaj.org/article/e452cc1b3866436d90b4b1e3be2f4c42
Autor:
Simona Guerrini, Viola Galli, Damiano Barbato, Giulio Facchini, Silvia Mangani, Lapo Pierguidi, Lisa Granchi
Publikováno v:
European Food Research and Technology. 249:341-352
This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) and sequential (SEF) mixed cultures in comparison with S. cerevisia
Autor:
Granchi, Simona Guerrini, Damiano Barbato, Silvia Mangani, Donatella Ganucci, Giacomo Buscioni, Viola Galli, Andrea Triossi, Lisa
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2372
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