Search Results - "Naselli, Vincenzo"

Use of non-Saccharomyces yeasts in the pris de mousse of Lambrusco. Microbial evolution through alcoholic fermentation and effect on wine volatile profile by Guzzon, Raffaele, Paolini, Mauro, Malacarne, Mario, Roman, Tomas, Naselli, Vincenzo, Francesca, Nicola, Larcher, Roberto

“…Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts…”
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Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives by Alfonzo, Antonio, Francesca, Nicola, Naselli, Vincenzo, Gaglio, Raimondo, Corona, Onofrio, Seminerio, Venera, Settanni, Luca, La Croce, Francesco, Moschetti, Giancarlo

“…The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial…”
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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts by Naselli, Vincenzo, Prestianni, Rosario, Badalamenti, Natale, Matraxia, Michele, Maggio, Antonella, Alfonzo, Antonio, Gaglio, Raimondo, Vagnoli, Paola, Settanni, Luca, Bruno, Maurizio, Moschetti, Giancarlo, Francesca, Nicola

“…Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in…”
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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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Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads by Viola, Enrico, Badalamenti, Natale, Bruno, Maurizio, Tundis, Rosa, Loizzo, Monica Rosa, Moschetti, Giancarlo, Sottile, Francesco, Naselli, Vincenzo, Francesca, Nicola, Settanni, Luca, Gaglio, Raimondo

“…The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread…”
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Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives by Alfonzo, Antonio, Naselli, Vincenzo, Gaglio, Raimondo, Settanni, Luca, Corona, Onofrio, La Croce, Francesco, Vagnoli, Paola, Krieger-Weber, Sibylle, Francesca, Nicola, Moschetti, Giancarlo

“…The aim of this study was to evaluate the fermentation performance of the commercial starter OM13 with four nutrients (A, B, C, and D) that differed in 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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Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii by Cirlincione, Fortunato, Pirrone, Antonino, Gugino, Ignazio Maria, Todaro, Aldo, Naselli, Vincenzo, Francesca, Nicola, Alfonzo, Antonio, Mirabile, Giulia, Ferraro, Valeria, Balenzano, Gaetano, Gargano, Maria Letizia

“…Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a…”
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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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Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method by Alfonzo, Antonio, Alongi, Davide, Prestianni, Rosario, Pirrone, Antonino, Naselli, Vincenzo, Viola, Enrico, De Pasquale, Claudio, La Croce, Francesco, Gaglio, Raimondo, Settanni, Luca, Francesca, Nicola, Moschetti, Giancarlo

“…The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low…”
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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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Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily by Prestianni, Rosario, Matraxia, Michele, Naselli, Vincenzo, Pirrone, Antonino, Badalamenti, Natale, Ingrassia, Marzia, Gaglio, Raimondo, Settanni, Luca, Columba, Pietro, Maggio, Antonella, Bruno, Maurizio, Francesca, Nicola, Moschetti, Giancarlo, Alfonzo, Antonio

“…Mead is a beverage produced by alcoholic fermentation of honey-must. The starter yeasts that are commonly used for the alcoholic fermentation of honey-must are…”
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Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer by Pirrone, Antonino, Prestianni, Rosario, Naselli, Vincenzo, Todaro, Aldo, Farina, Vittorio, Tinebra, Ilenia, Raffaele, Guzzon, Badalamenti, Natale, Maggio, Antonella, Gaglio, Raimondo, Settanni, Luca, Bruno, Maurizio, Moschetti, Giancarlo, Alfonzo, Antonio, Francesca, Nicola

“…The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market…”
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Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers by Pirrone, Antonino, Naselli, Vincenzo, Prestianni, Rosario, Gugino, Ignazio Maria, Viola, Enrico, Amato, Filippo, Porrello, Antonella, Todaro, Aldo, Maggio, Antonella, Bruno, Maurizio, Settanni, Luca, Radici, Carmelo, Guzzon, Raffaele, Schicchi, Rosario, Moschetti, Giancarlo, Francesca, Nicola, Alfonzo, Antonio

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Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage by Francesca, Nicola, Gaglio, Raimondo, Matraxia, Michele, Naselli, Vincenzo, Prestianni, Rosario, Settanni, Luca, Badalamenti, Natale, Columba, Pietro, Bruno, Maurizio, Maggio, Antonella, Alfonzo, Antonio, Moschetti, Giancarlo

“…“Spiritu re fascitrari” is a Sicilian alcoholic beverage obtained through distillation of a decoction of spontaneously fermented honey by-products (FHP). The…”
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Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains by Alfonzo, Antonio, Francesca, Nicola, Mercurio, Vincenzo, Prestianni, Rosario, Settanni, Luca, Spanò, Giacomo, Naselli, Vincenzo, Moschetti, Giancarlo

“…The most important oenological characteristics of high‐quality sparkling wines are aromatic aspect, taste persistence, perlage, high levels of acidity and low…”
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Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives by Alongi, Davide, Pirrone, Antonino, Naselli, Vincenzo, Prestianni, Rosario, Monte, Morgana, Gaglio, Raimondo, De Pasquale, Claudio, Settanni, Luca, Alfonzo, Antonio, Moschetti, Giancarlo, Francesca, Nicola

“…Table olives are among the most popular fermented foods in the Mediterranean area. In Sicily, split green table olives are produced on a small scale and are…”
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Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of ILactiplantibacillus pentosus/I OM13 during the Production of Nocellara del Belice Table Olives by Alfonzo, Antonio, Francesca, Nicola, Naselli, Vincenzo, Gaglio, Raimondo, Corona, Onofrio, Seminerio, Venera, Settanni, Luca, La Croce, Francesco, Moschetti, Giancarlo

“…The use of selected strains of lactic acid bacteria is necessary to produce fermented table olives with high hygiene and quality standards at the industrial…”
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