Search Results - "Ciani, Maurizio"

Microbial Biocontrol in the Agri-Food Industry by Ciani, Maurizio

“…In recent years there has been a growing interest in the use of natural antimicrobial compounds to limit or avoid the use of chemical antimicrobials. Natural…”
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Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review by Comitini, Francesca, Agarbati, Alice, Canonico, Laura, Ciani, Maurizio

“…Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During…”
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Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking by Ciani, Maurizio, Comitini, Francesca, Mannazzu, Ilaria, Domizio, Paola

“…Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards…”
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The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties by Agarbati, Alice, Canonico, Laura, Ciani, Maurizio, Comitini, Francesca

“…Yeast species that colonize the surface of grape berries at harvest time play an important role during the winemaking process. In this study, the use of…”
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Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine by Gobbi, Mirko, Comitini, Francesca, Domizio, Paola, Romani, Cristina, Lencioni, Livio, Mannazzu, Ilaria, Ciani, Maurizio

“…In the last few years there is an increasing interest on the use of mixed fermentation of Saccharomyces and non-Saccharomyces wine yeasts for inoculation of…”
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Non-conventional Yeast Species for Lowering Ethanol Content of Wines by Ciani, Maurizio, Morales, Pilar, Comitini, Francesca, Tronchoni, Jordi, Canonico, Laura, Curiel, José A, Oro, Lucia, Rodrigues, Alda J, Gonzalez, Ramon

“…Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry…”
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Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts by Agarbati, Alice, Ciani, Maurizio, Esin, Semih, Agnolucci, Monica, Marcheggiani, Fabio, Tiano, Luca, Comitini, Francesca

“…Three killer toxins that were previously investigated, one excreted by Kluyveromyces wickerhamii and two by different strains of Wickerhamomyces anomalus, were…”
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Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar by Oro, Lucia, Canonico, Laura, Marinelli, Valentina, Ciani, Maurizio, Comitini, Francesca

“…The spoilage yeasts belonging to the genus (anamorph ) are associated with the fermentation process and can be responsible for off-flavors in wine. is…”
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Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine by Agarbati, Alice, Canonico, Laura, Ciani, Maurizio, Comitini, Francesca

“…Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of wine but also for several distinctive promising features. Among them,…”
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Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry by Comitini, Francesca, Canonico, Laura, Agarbati, Alice, Ciani, Maurizio

“…Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms…”
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Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition by Canonico, Laura, Comitini, Francesca, Ciani, Maurizio

“…One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine…”
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Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect" by Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio, Canonico, Laura

“…The yeast ensures successful fermentation in winemaking, although the persistent use of commercial strains lead to the loss of aroma complexity of wines…”
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Exploitation of Three Non-Conventional Yeast Species in the Brewing Process by Canonico, Laura, Galli, Edoardo, Ciani, Enrico, Comitini, Francesca, Ciani, Maurizio

“…Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring…”
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Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods by Agarbati, Alice, Canonico, Laura, Marini, Enrica, Zannini, Emanuele, Ciani, Maurizio, Comitini, Francesca

“…In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic…”
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Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts by Canonico, Laura, Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio

“…Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted…”
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Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features by Agarbati, Alice, Ciani, Maurizio, Canonico, Laura, Comitini, Francesca

“…Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic…”
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Biocontrol of Non- Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea by Agarbati, Alice, Canonico, Laura, Pecci, Tania, Romanazzi, Gianfranco, Ciani, Maurizio, Comitini, Francesca

“…( ) is responsible for grape infection and damage to the winemaking and table grape sectors. Although anti- chemicals are available, they are considered…”
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Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale by Canonico, Laura, Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio

“…The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to…”
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Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites by Agarbati, Alice, Canonico, Laura, Comitini, Francesca, Ciani, Maurizio

“…The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose…”
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Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer by Canonico, Laura, Agarbati, Alice, Zannini, Emanuele, Ciani, Maurizio, Comitini, Francesca

“…During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected…”
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