Search Results - "Marin, Antonio Castro"

Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan by Castro Marin, Antonio, Chinnici, Fabio

“…Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or…”
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Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation by Castro Marín, Antonio, Riponi, Claudio, Chinnici, Fabio

“…Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical…”
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Oxidative Evolution of Different Model Rosé Wines Affected by Distinct Anthocyanin and Tannin Contents by Baris, Federico, Castro Marin, Antonio, Chinnici, Fabio

“…The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the…”
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Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L by Rodríguez-Declet, Arleen, Castro-Marín, Antonio, Lombini, Alessandra, Sevindik, Onur, Selli, Serkan, Chinnici, Fabio, Rombolà, Adamo Domenico

“…Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic…”
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Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems by Rodríguez-Declet, Arleen, Castro-Marín, Antonio, Moretti Conti, Luca, Lombini, Alessandra, Chinnici, Fabio, Rombolà, Adamo Domenico

“…Volatile organic compounds play an important role in communication within plants as well as with other organisms. In this work we identified the volatile…”
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Relevance and perspectives of the use of chitosan in winemaking: a review by Castro Marín, Antonio, Colangelo, Donato, Lambri, Milena, Riponi, Claudio, Chinnici, Fabio

“…Chitosan is a natural polymer that has quite recently been approved as an aid for microbial control, metal chelation, clarification, and reduction of…”
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Chitosan as an antioxidant alternative to sulphites in oenology: EPR investigation of inhibitory mechanisms by Castro Marín, Antonio, Culcasi, Marcel, Cassien, Mathieu, Stocker, Pierre, Thétiot-Laurent, Sophie, Robillard, Bertrand, Chinnici, Fabio, Pietri, Sylvia

“…•Metal chelation and free radical scavenging in wine oxidation were tested by EPR.•A dose of 2 g/L of approved chitosan efficiently stabilized an unsulphited…”
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Volatile and fixed composition of sulphite-free white wines obtained after fermentation in the presence of chitosan by Castro-Marín, Antonio, Buglia, Ana Gabriela, Riponi, Claudio, Chinnici, Fabio

“…Consumers are increasingly interested in healthier wines containing reduced levels or totally absent of sulphites. In the present investigation distinct…”
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Efficacy of fungoid chitosans from Aspergillus niger and Agaricus bisporus in controlling the oxidative browning of model white wines by Baris, Federico, Castro Marín, Antonio, Pinheiro, Ana Cristina De Aguiar Saldanha, Tappi, Silvia, Chinnici, Fabio

“…The efficacy of two water-insoluble chitosans from Aspergillus niger and Agaricus bisporus, in controlling the browning of model white wine solutions was…”
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Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple (Pirus malus L.) and Agave Mezcalero (Agave angustifolia H.) Bagasse by Ibarra-Cantún, Diego, Ramos-Cassellis, María Elena, Marín-Castro, Marco Antonio, Castelán-Vega, Rosalía del Carmen

“…Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with…”
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Inhibitory effect of fungoid chitosan in the generation of aldehydes relevant to photooxidative decay in a sulphite-free white wine by Castro Marin, Antonio, Stocker, Pierre, Chinnici, Fabio, Cassien, Mathieu, Thétiot-Laurent, Sophie, Vidal, Nicolas, Riponi, Claudio, Robillard, Bertrand, Culcasi, Marcel, Pietri, Sylvia

“…•Fungoid chitosan reduces the generation of aldehydes during wine photo-oxidation.•In extended oxidative conditions SO2 is a poorer wine anti-browning agent…”
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Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must by Castro Marin, Antonio, Baris, Federico, Romanini, Elia, Lambri, Milena, Montevecchi, Giuseppe, Chinnici, Fabio

“…In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification…”
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Physiological and genomic characterization of Lactiplantibacillus plantarum isolated from Indri indri in Madagascar by Qiao, Nanzhen, Gaur, Gautam, Modesto, Monica, Chinnici, Fabio, Scarafile, Donatella, Borruso, Luigimaria, Marin, Antonio Castro, Spiezio, Caterina, Valente, Daria, Sandri, Camillo, Gänzle, Michael G, Mattarelli, Paola

“…Abstract Aims Indri indri is a lemur of Madagascar which is critically endangered. The analysis of the microbial ecology of the intestine offers tools to…”
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Compuestos fenólicos totales y actividad antioxidante de la fermentación en estado sólido de bagazo de manzana (Malus domestica Borkh., var. panochera) by Ibarra-Cantún, Diego, Ramos-Cassellis, María Elena, Sánchez-Arzubide, Madai Gizeh, Castelán-Vega, Rosalía del Carmen, Marín-Castro, Marco Antonio

“…La agroindustria genera cantidades importantes de residuos lignocelulósicos. Estos son utilizados como sustrato en la producción de hongos del género…”
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Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Apple Bagasse by Ibarra-Cantun, Diego, Ramos-Cassellis, Maria Elena, Marin-Castro, Marco Antonio, del Carmen Castelan-Vega, Rosalia

“…Solid-state fermentation (SSF) is used in enzyme and antibiotic production, bioethanol and biodiesel as an alternative energy source, biosurfactants with…”
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