Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Biotechnology & Applied Microbiology
Ruiye Yao, Grace Kwong, Konrad V. Miller, David E. Block
Summary: The study focused on predicting the killing rate of microorganisms in wooden barrels during steam sterilization, providing useful information for winemakers to prevent growth and contamination of key microbes in their wine. Experimental results showed that the required sterilization times for three key microorganisms were 9 minutes, 12 minutes, and 200 minutes, respectively.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
Review
Chemistry, Multidisciplinary
Alessandra Di Canito, Roberto Foschino, Martina Mazzieri, Ileana Vigentini
Summary: Brettanomyces bruxellensis species has diverse roles in industries like biofuel production and food sectors like alcoholic beverages. Despite some knowledge regarding its genetic characteristics, tools for efficient genetic modification are still underdeveloped, posing challenges due to high genotype diversity within this species.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Etienne Pilard, Jules Harrouard, Cecile Miot-Sertier, Philippe Marullo, Warren Albertin, Remy Ghidossi
Summary: The study focuses on the use of UV-C treatment for wine preservation and found that different yeast strains have varied responses to UV-C treatment at the interspecific level. Interestingly, cellar-resident Brettanomyces species were found to be more sensitive to UV-C compared to vineyard-resident species. Intra-specific variation in UV-C sensitivity was also observed, indicating the potential of UV-C utilization against wine yeast spoilage at the cellar scale.
Article
Food Science & Technology
B. Misery, P. Legendre, O. Rue, V. Bouchart, H. Guichard, JM. Laplace, M. Cretenet
Summary: The study reveals significant differences in bacterial and fungal communities at different stages of apple cider distillation and between producers. The maturation period leads to an increase in microorganisms responsible for off-flavors. The alcoholic fermentation stage is mainly dominated by alcoholic yeasts.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Jessica P. Rafson, Gavin L. Sacks
Summary: The study describes modifications to a previous SPMESH extraction device, enabling parallel extraction of low-volatility analytes from multiwell plates under direct immersion conditions for rapid quantitation. The DI-SPMESH-DART-MS approach showed good accuracy in real grape juice samples, making it potentially useful for prescreening a large number of samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Melodie A. Lindsay, Ninna Granucci, David R. Greenwood, Silas G. Villas-Boas
Summary: Natural sources of flavor and aroma compounds are in high demand, but traditional sources are often insufficient to meet global consumer demand. Fermentation offers a favorable method for producing natural flavors and fragrances. A study investigated the fermentative potential of a non-Saccharomyces yeast, Brettanomyces bruxellensis, for producing flavor and aroma metabolites from juice industry by-products. Submerged solid-substrate fermentations were conducted without nutrient supplementation. The compound phenylethyl alcohol, which contributes to the fragrance of roses, was successfully extracted at a yield of 2.68 g/kg wet carrot pomace weight, providing a novel and natural production strategy compared to traditional steam distillation methods.
FERMENTATION-BASEL
(2022)
Article
Engineering, Chemical
Massimo Di Renzo, Francesco Letizia, Catello Di Martino, Julian Karaulli, Renata Kongoli, Bruno Testa, Pasquale Avino, Ettore Guerriero, Gianluca Albanese, Mario Monaco, Massimo Iorizzo
Summary: The growing interest in sustainability has led to an increase in sales of natural wines. These wines are produced using native vines, indigenous yeasts, no additives, irregular temperature control during fermentation, and minimal sulfites. A study comparing the chemical and sensory characteristics of natural wines produced in different vessels reveals that amphora and wooden barrels result in wines with higher concentrations of higher alcohols and esters. The type of container used significantly influences the composition of the wine, and the ancestral winemaking process used for Fiano wines without starter yeasts or chemical additives contributes to their distinctive sensory profile.
Article
Biochemistry & Molecular Biology
Catalina Pino, Betsabet Sepulveda, Francisco Tapia, Jorge Saavedra, Diego L. Garcia-Gonzalez, Nalda Romero
Summary: This study investigates the impact of mild frost on the composition of volatiles and phenolic compounds in virgin olive oil. The results show that frost has a low impact on the chemical composition of olive oil, depending on the ripening stage.
Review
Horticulture
Danilo Loconsole, Pietro Santamaria
Summary: UV light can influence the physiological responses of plants, with factors like wavelength, intensity, and exposure having a great impact on plant growth and quality. Plants regulate their response to UV light through photoreceptors, and low doses of UV may stimulate biomass accumulation and synthesis of healthy compounds.
Article
Engineering, Environmental
Xiaoping Yu, Wenlei Qin, Xiangjuan Yuan, Lei Sun, Fei Pan, Dongsheng Xia
Summary: The present study systematically investigated the degradation of atenolol (ATL) in an integrated UV/Ozone (O-3)/peroxymonosulfate (PMS) process, focusing on synergistic mechanisms, reaction kinetics, pollutant degradation pathways, and antibacterial activities. Results showed that the integrated UV/O-3/PMS process demonstrated significant advantages in ATL degradation compared to other treatment systems, with the impacts of operating parameters comprehensively explored. The study established a kinetic model to predict the relative contributions of reactive oxidants for ATL elimination in the process and identified the main transformation products and degradation pathways of ATL. Moreover, the UV/O-3/PMS process effectively reduced the antibacterial activity of ATL and its intermediates.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Acoustics
Qi Xie, Yurou Tang, Xueyan Wu, Qingyan Luo, Wentong Zhang, Hanyang Liu, Yulin Fang, Xiaofeng Yue, Yanlun Ju
Summary: Ultrasound combined with low temperature treatment can significantly improve the quality of Merlot red wine by increasing the anthocyanin and phenol content, improving color, and enhancing antioxidant capacity.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Silvia Perez-Magarino, Ana Martinez-Gil, Marta Bueno-Herrera, Ignacio Nevares, Maria del Alamo-Sanza
Summary: This study evaluated the changes in the chemical composition of 27 Spanish commercial red, white, and rose wines after air saturation and oxidation at 35 degrees C for 7 days. The results showed that all wines were high oxygen consumers, with white and rose wines exhibiting greater variability in their chemical composition. Wines that consumed more oxygen had faster or slower reaction rates, while those that consumed less oxygen reacted slowly.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Christine Mayr Marangon, Mirko De Rosso, Roberto Carraro, Riccardo Flamini
Summary: The type of grappa, ethanol content, and barrel type strongly influence the volatile profile of the distillates. Oak-aged grappa had higher wood volatiles compared to cherry-aged, while the latter contained higher levels of specific compounds. Different ethanol contents also affected the extraction of compounds in the distillates.
Article
Chemistry, Physical
Jimin Han, Boyoung Jeong, Dwipak Prasad Sahu, Hyun-Mi Kim, Tae-Sik Yoon
Summary: Non-volatile charge-trap memory characteristics were investigated in thin-film transistors, utilizing an indium-gallium-zinc oxide channel and an oxygen-deficient hafnium oxide (HfO2-x) charge-trap layer. The HfO2-x charge-trap layer, deposited at low temperature, exhibited high defect density and stored electrons. The device showed non-volatile memory characteristics, with positive gate bias inducing electron charging in the charge-trap layer and negative bias reversibly reducing it.
JOURNAL OF ALLOYS AND COMPOUNDS
(2023)
Article
Biotechnology & Applied Microbiology
Raffaele Guzzon, Tilde Labagnara, Annita Toffanin, Tomas Roman Villegas
ANNALS OF MICROBIOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Tomas Roman, Tiziana Nardin, Gianmaria Trenti, Chiara Barnaba, Giorgio Nicolini, Roberto Larcher
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2020)
Article
Food Science & Technology
T. Roman, L. Barp, M. Malacarne, T. Nardin, G. Nicolini, R. Larcher
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
R. Guzzon, M. Malacarne, R. Larcher, E. Franciosi, A. Toffanin
JOURNAL OF APPLIED MICROBIOLOGY
(2020)
Article
Agriculture, Multidisciplinary
Giorgio Nicolini, Tomas Roman, Riccardo Flamini, Loris Tonidandel, Massimo Gardiman, Roberto Larcher
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Food Science & Technology
Tomas Roman, Loris Tonidandel, Giorgio Nicolini, Elisabetta Bellantuono, Laura Barp, Roberto Larcher, Emilio Celotti
Article
Biotechnology & Applied Microbiology
Raffaele Guzzon, Tomas Roman, Roberto Larcher
ANNALS OF MICROBIOLOGY
(2020)
Article
Chemistry, Analytical
Katryna A. van Leeuwen, Tiziana Nardin, David Barker, Bruno Fedrizzi, Giorgio Nicolini, Roberto Larcher
Article
Food Science & Technology
Emilio Celotti, Stefano Stante, Paola Ferraretto, Tomas Roman, Giorgio Nicolini, Andrea Natolino
Article
Entomology
Amani Alawamleh, Gordana Durovic, Giuseppe Maddalena, Raffaele Guzzon, Sonia Ganassi, Maaz Maqsood Hashmi, Felix Waeckers, Gianfranco Anfora, Antonio De Cristofaro
Summary: The study found that the lactic acid bacteria Oenococcus oeni has a high attraction for spotted wing drosophila (SWD) and can increase the capture rate of a commercial bait. This research provides valuable information for improving the attractiveness of D. suzukii commercial baits based on LAB volatiles.
Article
Ecology
Raffaele Guzzon, Daniela Bertoldi, Tomas Roman, Roberto Zanzotti, Elena Franciosi
Summary: This study investigated the bacteria colonizing different parts of grapevines in the Alpine region of Trentino. The results showed an increase in grape bacteria concentration as the ripening stage progressed, while the peak of bacterial concentration occurred on leaf and bark samples in August. A diverse range of bacteria species was observed, with certain taxa ubiquitously present across all vineyards. Bacteria with oenological implication were also detected in low abundance in August grape samples. This research contributes to our understanding of the bacterial ecosystem in vineyards and the quality of wine produced.
Article
Microbiology
Silvia Schiavon, Mauro Paolini, Raffaele Guzzon, Andrea Mancini, Roberto Larcher, Tomas Roman Villegas, Elena Franciosi
Summary: This study investigated the bacterial diversity and aromatic characteristics of butter produced in fourteen small farms in the Trentino province, Italy. The relative abundance of Lactococcus was found to be associated with the acetoin concentration in the butter. The geographical origin and residual humidity of the butter also influenced the bacterial community and diacetyl/acetoin concentrations.
Article
Food Science & Technology
Matteo Bordiga, Raffaele Guzzon, Marcello Manfredi, Elettra Barberis, Simona Grasso, Ana M. Benitez-Gonzalez, Antonio J. Melendez Martinez, Fabiano Travaglia, Marco Arlorio, Jean Daniel Coisson
Summary: The aim of this study was to evaluate the characteristics of nine kaki vinegars produced using different yeasts and bacteria traditionally involved in wine production, and to assess their acidity, density, total phenolic content, and antioxidant activity. The study also analyzed the volatile fingerprinting of the vinegars using two different techniques and characterized the carotenoids present in each vinegar. The results showed that vinegars fermented with S. cerevisiae produced a larger number of volatile chemicals, and the vinegar fermented with Acetobacter_vino had a more complex flavor profile. Only the vinegar produced using a mixture of T. delbruekii and Acetobacter had a high concentration of carotenoids.
Article
Food Science & Technology
Adelaide Gallo, Raffaele Guzzon, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Marco Ongaro, Tomas Roman
Summary: In this study, the use of Lachancea thermotolerans as a biological acidifier of Vino Santo di Gambellara was investigated. The impact of various factors specific to dried grapes on the yeast's fermentative abilities was examined, and the chemical composition and volatile profile of the resulting wine were analyzed.
Article
Horticulture
T. Roman, G. Nicolini, L. Barp, M. Malacarne, F. Tait, R. Larcher