Search Results - "Craparo, Valentina"

Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level by Barbaccia, Pietro, Busetta, Gabriele, Matraxia, Michele, Sutera, Anna Maria, Craparo, Valentina, Moschetti, Giancarlo, Francesca, Nicola, Settanni, Luca, Gaglio, Raimondo

“…Red grape Nero d’Avola cultivar grape pomace powder (GPP) was applied during fresh ovine cheese production in order to increase polyphenol content. Before…”
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Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking by Craparo, Valentina, Viola, Enrico, Vella, Azzurra, Prestianni, Rosario, Pirrone, Antonino, Naselli, Vincenzo, Amato, Filippo, Oliva, Daniele, Notarbartolo, Giuseppe, Guzzon, Raffaele, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…Non-Saccharomyces yeasts have recently garnered significant interest in oenology. When co-inoculated with Saccharomyces cerevisiae, they contribute to the…”
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Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain by Alfonzo, Antonio, Craparo, Valentina, Prestianni, Rosario, Naselli, Vincenzo, Seminerio, Venera, Pirrone, Antonino, La Croce, Francesco, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola

“…•The use of starter strains determined a rapid acidification of the brine.•Nutrients and activator improved the fermentation performance of L. pentosus…”
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Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines by Alfonzo, Antonio, Prestianni, Rosario, Gaglio, Raimondo, Matraxia, Michele, Maggio, Antonella, Naselli, Vincenzo, Craparo, Valentina, Badalamenti, Natale, Bruno, Maurizio, Vagnoli, Paola, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola

“…Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of…”
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Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety by Alfonzo, Antonio, Francesca, Nicola, Matraxia, Michele, Craparo, Valentina, Naselli, Vincenzo, Mercurio, Vincenzo, Moschetti, Giancarlo

“…ABSTRACT The most important oenological characteristics of high-quality sparkling wines are high content of acidity and low pH. Racemes are late-maturing…”
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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and loreal aroma of Catarratto wines by Naselli, Vincenzo, Pirrone, Antonino, Viola, Enrico, Craparo, Valentina, Porrello, Antonella, Maggio, Antonella, Seminerio, Venera, Rocca, Giuseppe, Notarbartolo, Giuseppe, Krieger-Weber, Sibylle, Vagnoli, Paola, Weidmann, Stéphanie, Guzzon, Raffaele, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic…”
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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines by Naselli, Vincenzo, Pirrone, Antonino, Viola, Enrico, Craparo, Valentina, Porrello, Antonella, Maggio, Antonella, Seminerio, Venera, Rocca, Giuseppe, Notarbartolo, Giuseppe, Krieger-Weber, Sibylle, Vagnoli, Paola, Weidmann, Stéphanie, Guzzon, Raffaele, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic…”
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The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase by Viola, Enrico, Naselli, Vincenzo, Prestianni, Rosario, Matraxia, Michele, Pirrone, Antonino, Craparo, Valentina, Seminerio, Venera, Vagnoli, Paola, Porrello, Antonella, Badalamenti, Natale, Maggio, Antonella, Settanni, Luca, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

“…This study aimed to investigate the effects of using a specific glutathione-rich inactivated yeast (GIY) during the pre-fermentative stages of winemaking. The…”
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