Search Results - "Granchi, L."

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines by Romboli, Y., Mangani, S., Buscioni, G., Granchi, L., Vincenzini, M.

“…Quercetins, vitisin A and hydroxytyrosol are phenolic compounds possessing several positive properties to human health. This paper refers on the possible…”
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Modelling sugar and acid content in Sangiovese grapes under future climates: an Italian case study by Leolini, L., Moriondo, M., Romboli, Y., Gardiman, M., Costafreda-Aumedes, S., de Cortázar-Atauri, I. García, Bindi, M., Granchi, L., Brilli, L.

“…Sugar and acid accumulation dynamics in grapes Vitis vinifera L. play a key role in the production of high-quality wines, and changes in mean climate and…”
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Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR-RFLP analysis of the rDNA ITS region by Granchi, L, Bosco, M, Messini, A, Vincenzini, M. M

“…PCR-RFLP analysis of the rDNA-ITS (internal transcribed spacer) region was applied to 174 yeast strains belongings to 30 species of oenological significance…”
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Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR by Pinzani, P, Bonciani, L, Pazzagli, M, Orlando, C, Guerrini, S, Granchi, L

“…Aims:  To develop a real‐time polymerase chain reaction (PCR) method for rapid detection and quantification of Oenococcus oeni in wine samples for monitoring…”
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Biodiversity and geographical origin of Oenococcus oeni strains by Granchi, L, Guerrini, S, Mangani, S, Vincenzini, M

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Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with ‘adequate’ and ‘inadequate’ assimilable‐nitrogen content by Granchi, L., Ganucci, D., Viti, C., Giovannetti, L., Vincenzini, M.

“…Aim: To evaluate whether intraspecific diversity of Saccharomyces cerevisiae in wine fermentations is affected by initial assimilable‐nitrogen content. Methods…”
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Effect of consumption of ancient grain bread leavened with sourdough or with brewer’s yeast on cardio-metabolic risk parameters: a dietary intervention trial by Pagliai, G., Dinu, M., Colombini, B., Pini, N., Granchi, L., Sofi, F.

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Species attribution and strain typing of Oenococcus oeni (formerly Leuconostoc oenos) with restriction endonuclease fingerprints by Viti, C, Giovannetti, L, Granchi, L, Ventura, S

“…In several wines, malolactic fermentation is required to improve the organoleptic characters and to stabilize the final product. In order to establish a…”
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Putrescine Accumulation in Wine: Role of Oenococcus oeni by Mangani, S, Guerrini, S, Granchi, L, Vincenzini, M

“…Putrescine, the most abundant biogenic amine in wine, was proved to be produced by Oenococcus oeni strains in wine not only from ornithine but also from…”
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Biogenic amine production by Oenococcus oeni by GUERRINI, Simona, MANGANI, Silvia, GRANCHI, Lisa, VINCENZINI, Massimo

“…The biogenic amine-producing capability of several Oenococcus oeni strains, originally isolated from different Italian wines, was determined. The…”
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Oenological properties of Hanseniaspora osmophila and Kloeckera corticis from wines produced by spontaneous fermentations of normal and dried grapes by Granchi, Lisa, Ganucci, Donatella, Messini, Anna, Vincenzini, Massimo

“…Strains of Hanseniaspora osmophila and Kloeckera corticis, isolated from wines produced by spontaneous fermentations of normal and dried grapes, were…”
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The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance by Romano, Patrizia, Granchi, Lisa, Caruso, Marisa, Borra, Gabriele, Palla, Gerardo, Fiore, Concetta, Ganucci, Donatella, Caligiani, Augusta, Brandolini, Vincenzo

“…The isomers of 2,3-butanediol [ R, R; S, S; R, S (meso-form)] and of acetoin ( R, S) were determined in laboratory wine fermentations carried out by 50 yeast…”
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Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from Italian wines by Guerrini, Simona, Bastianini, Alessandra, Blaiotta, Giuseppe, Granchi, Lisa, Moschetti, Giancarlo, Coppola, Salvatore, Romano, Patrizia, Vincenzini, Massimo

“…A phenotypic and genotypic characterization of 84 Oenococcus oeni isolates from Italian wines of different oenological areas was carried out. Numerical…”
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Saccharomyces cerevisiae biodiversity in spontaneous commerical fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content by Granchi, L, Ganucci, D, Viti, C, Giovannetti, L, Vincenzini, M

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Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine by GUERRINI, Simona, BASTIANINI, Alessandra, GRANCHI, Lisa, VINCENZINI, Massimo

“…A different capability to assimilate oleic acid from the culture medium has been demonstrated among malolactic Oenococcus oeni strains. Strains possessing…”
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Oenological properties of and from wines produced by spontaneous fermentations of normal and dried grapes by GRANCHI, L, GANUCCI, D, MESSINI, A, VINCENZINI, M

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species-specific rations of 1,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance by Romano, P, Granchi, L, Caruso, M, Borra, G, Palla, G, Fiore, C, Ganucci, D, Caligiani, A, Brandolini, V

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Determination de l' espece et typage des souches de Oenococcus oeni (anterieurement Leuconostoc oenos) au moyen des profils de restriction [ribotypage, profils de restriction ADN total] by Viti C, Giovannetti L, Granchi L, Ventura S

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Production of biogenic amines by wine microorganisms by GRANCHI, L, ROMANO, P, MANGANI, S, GUERRINI, S, VINCENZINI, M

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Genetic characterisation for traceability of wine microorganisms by BUDRONI, M, MANNAZZU, I, GRANCHI, L, ROMANO, P, FARRIS, G. A

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