Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation
…, E Bartowsky, S Kassara, A Lante, P Spettoli… - Food …, 2004 - Elsevier
Glycosidases, produced by Oenococcus oeni strain Lalvin EQ54 during malolactic fermentation
(MLF) performed in a chemically defined wine (CDW) medium, contributed to the release …
(MLF) performed in a chemically defined wine (CDW) medium, contributed to the release …
Red chicories as potent scavengers of highly reactive radicals: a study on their phenolic composition and peroxyl radical trapping capacity and efficiency
M Rossetto, A Lante, P Vanzani, P Spettoli… - Journal of Agricultural …, 2005 - ACS Publications
Eight varieties of Cichorium genus vegetables (five heavily red colored, one red spotted,
and two fully green) were investigated for their phenolic content (by HPLC and UV−vis …
and two fully green) were investigated for their phenolic content (by HPLC and UV−vis …
Detection of pectinmethylesterase activity in presence of methanol during grape pomace storage
Methanol is an unwanted component in the production of spirit beverages. Its presence in
grape pomace stored until distillation greatly affects the composition of the final product, which …
grape pomace stored until distillation greatly affects the composition of the final product, which …
Immobilization of Leuconostoc oenos ML 34 in calcium alginate gels and its application to wine technology
P Spettoli, A Bottacin, MP Nuti… - American Journal of …, 1982 - Am Soc Enol Viticulture
Leuconostoc oenos ML 34 cells were immobilized in 1.67% calcium alginate gels to test
their ability to convert L-malic acid into L-lactic acid in wine. Activity of the immobilized cells, …
their ability to convert L-malic acid into L-lactic acid in wine. Activity of the immobilized cells, …
Improved stability of immobilized Lactobacillus sp. cells for the control of malolactic fermentation in wine
…, MP Nuti, A Zamorani, P Spettoli - American Journal of …, 1987 - Am Soc Enol Viticulture
Lactobacillus sp. cells were immobilized in 2% K-carrageenan gel and subsequently used
in a continuous-flow bioreactor to promote and control malolactic fermentation of wine. With …
in a continuous-flow bioreactor to promote and control malolactic fermentation of wine. With …
Chemical composition of papaya seeds
C Passera, P Spettoli - Plant Foods for Human Nutrition, 1981 - Springer
Seeds of papaya cultivated in Somalia, which accounted for about 16% of the fresh fruit weight,
were divided into sarcotesta and endosperm. Sarcotesta showed higher percentages of …
were divided into sarcotesta and endosperm. Sarcotesta showed higher percentages of …
Production of a bacteriocin active on lactate-fermenting clostridia by Lactococcus lactis subsp. lactis immobilized in coated alginate beads
…, A Lombardi, A Mercenier, P Spettoli… - Journal of dairy …, 1993 - cambridge.org
We report the isolation and immobilization of a nisinogenic strain (NZ1) of Lactococcus
lactis subsp. lactis, active on gas-forming lactate-fermenting clostridia responsible for late …
lactis subsp. lactis, active on gas-forming lactate-fermenting clostridia responsible for late …
Chemical parameters, biologically active polyphenols and sensory characteristics of some Italian organic wines
…, A Crapisi, G Lomolino, P Spettoli - Journal of Wine …, 2004 - Taylor & Francis
This paper describes 23 commercial Italian wines, made from organic grapes, by their
chemical parameters, biologically active polyphenol concentrations and sensory analysis. Our …
chemical parameters, biologically active polyphenol concentrations and sensory analysis. Our …
Detection of Saccharomyces cerevisiae carboxylesterase activity after native and sodium dodecyl sulfate electrophoresis by using fluorescein diacetate as substrate
G Lomolino, A Lante, A Crapisi, P Spettoli… - …, 2001 - Wiley Online Library
A simple method for the visualisation of wine yeast esterase (carboxylesterase EC 3.1.1.1)
activity on electrophoretic gels was developed, using the fluorescent substrate fluorescein …
activity on electrophoretic gels was developed, using the fluorescent substrate fluorescein …
A preliminary study on changes in phenolic content during Bianchetta Trevigiana winemaking
G Lomolino, F Zocca, P Spettoli, G Zanin… - Journal of food …, 2010 - Elsevier
Autochthonous grapevine varieties are considered a biodiversity resource in viticulture and
an opportunity for Italian sustainable wine production. In this study, the ancient white wine …
an opportunity for Italian sustainable wine production. In this study, the ancient white wine …