Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Viola, Galli"'
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:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d
Autor:
Diletta Balli, Lorenzo Cecchi, Giuseppe Pieraccini, Manuel Venturi, Viola Galli, Marta Reggio, Diana Di Gioia, Sandra Furlanetto, Serena Orlandini, Marzia Innocenti, Nadia Mulinacci
Publikováno v:
Foods, Vol 12, Iss 4, p 748 (2023)
Millet is the sixth-highest yielding grain in the world and a staple crop for millions of people. Fermentation was applied in this study to improve the nutritional properties of pearl millet. Three microorganism combinations were tested: Saccharomyce
Externí odkaz:
https://doaj.org/article/4521b8135ba24160a624ce441bbaf255
Publikováno v:
Fermentation, Vol 8, Iss 8, p 407 (2022)
Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence, the aim of this work was to isolate and select yeasts from spo
Externí odkaz:
https://doaj.org/article/7685e1dcc8864f9384df70b32b2f610f
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c837a2a99bf259551cc6f676040675f
https://doi.org/10.1007/s00217-022-04119-3
https://doi.org/10.1007/s00217-022-04119-3
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::8e56de4781aae70bb22524eba0dbb873
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