Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

F Torchio, E Cagnasso, V Gerbi, L Rolle - Analytica Chimica Acta, 2010 - Elsevier
Phenolic compounds, extractable from grape skins and seeds, have a notable influence on
the quality of red wines. Many studies have clearly demonstrated the relationship between …

Influence of grape density and harvest date on changes in phenolic composition, phenol extractability indices, and instrumental texture properties during ripening

…, F Torchio, S Giacosa, E Cagnasso… - Journal of Agricultural …, 2011 - ACS Publications
Changes in the phenolic composition, phenol extractability indices, and mechanical properties
occur in grape berries during the ripening process, but the heterogeneity of the grapes …

SO2 in wines: Rational use and possible alternatives

S Giacosa, SR Segade, E Cagnasso, A Caudana… - Red wine technology, 2019 - Elsevier
Sulfur dioxide (SO 2 ) has antiseptic and antioxidant properties, and it is the most used
preservative additive in winemaking and conservation. Possible allergenic effects of sulfites and …

Assessment of physicochemical differences in Nebbiolo grape berries from different production areas and sorted by flotation

…, S Giacosa, SR Segade, E Cagnasso… - … Journal of Enology …, 2012 - Am Soc Enol Viticulture
In vineyards, in-field grape variability attributable to environmental factors can induce differences
in the ripening process and, therefore, in the physicochemical characteristics of grape …

[PDF][PDF] Relationship between grape phenolic maturity and red wine phenolic composition.

E Cagnasso, L Rolle, A Caudana, V Gerbi - Italian Journal of Food …, 2008 - iris.unito.it
Phenolic maturity of red Piedmont grape varieties Nebbiolo and Barbera was monitored during
the grape harvest in 16 vineyards in 2000 and 2001. The study used the Glories’ method …

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

F Torchio, SR Segade, V Gerbi, E Cagnasso… - Food Research …, 2011 - Elsevier
The Brachetto variety is the most important aromatic red grape used for the production of
sweet sparkling wines in Italy. The phenolic composition and chromatic characteristics were …

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

…, S Giacosa, F Torchio, SR Segade, E Cagnasso… - Food chemistry, 2014 - Elsevier
The evolution of the content and profile of anthocyanins was studied in the skin and pulp of
Gamay winegrapes during twelve days of carbonic maceration. The ripening effect was also …

Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT …

…, S Giacosa, S RIO SEGADE, E Cagnasso… - … de la Vigne et du Vin, 2012 - iris.unito.it
… the less dense class A (1081 kg.m -3 ) for the first ripening stage, and then increasing density
of the berry classes selected throughout ripening up to the selection of the denser class E (…

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)

…, SR Segade, A Caudana, E Cagnasso… - Food Research …, 2017 - Elsevier
Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low
content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass …

[PDF][PDF] Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years

E Cagnasso, F Torchio, V Gerbi, SR Segade… - South African Journal …, 2011 - journals.ac.za
… the wine colour from the grape polyphenols (Cagnasso et al., 2008; González-Neves et al.,
2010; Zanoni et al., 2010). Anthocyanins are gradually accumulated in berry skins, from …