Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins

A Ricci, KJ Olejar, GP Parpinello… - Applied Spectroscopy …, 2015 - Taylor & Francis
A review of vibrational frequencies reported for tannin molecules is provided to create a
database with typical fingerprints for different types of tannins. This will provide researchers …

Progress in authentication, typification and traceability of grapes and wines by chemometric approaches

…, VF Laurie, A Ricci, L Laghi, GP Parpinello - Food Research …, 2014 - Elsevier
The assessment of wine traceability and authenticity is a critical issue that has gained a lot
of interest internationally. Specific quality control programs are mandatory in many countries, …

Leuconostoc oenos and malolactic fermentation in wine: a review

A Versari, GP Parpinello, M Cattaneo - Journal of Industrial Microbiology …, 1999 - Springer
This review article summarizes the state of the art on Leuconostoc oenos , the bacteria
responsible for malolactic fermentation in wine. Both basic and practical aspects related to the …

Stilbene compounds and stilbene synthase expression during ripening, wilting, and UV treatment in grape cv. Corvina

A Versari, GP Parpinello, GB Tornielli… - Journal of Agricultural …, 2001 - ACS Publications
The content of selected phenolic compounds including resveratrol (trans-3,5,4‘-trihydroxystilbene)
and its cis-isomer and glucosides (piceides) were monitored in grape (Vitis vinifera L. …

Oenological tannins: A review

…, W Du Toit, GP Parpinello - Australian Journal of Grape …, 2013 - Wiley Online Library
This review is a state‐of‐the‐art summary of current literature on the commercial oenological
tannins that are often added to wine. These tannins can come from different origins, which …

Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents

…, A Versari, A Fabiani, GP Parpinello… - Journal of agricultural …, 2001 - ACS Publications
The presence in wine of the fungal metabolite, ochratoxin A (OTA), represents a serious risk
for consumer health. A variety of fining agents, including activated carbon, silica gel, …

Impact of exogenous tannin additions on wine chemistry and wine sensory character

JF Harbertson, GP Parpinello, H Heymann… - Food Chemistry, 2012 - Elsevier
Tannins are an important part of wine quality and are frequently added during winemaking.
Tannin additives and their impact on wine are poorly documented. This work sought to …

Chemometric survey of Italian bottled mineral waters by means of their labelled physico-chemical and chemical composition

A Versari, GP Parpinello, S Galassi - Journal of food composition and …, 2002 - Elsevier
Parpinello, and many water companies for having provided the labels of bottled waters, and
C. Fabbri (Monte Cimone, MO) for the suggestions and the critical reading of the manuscript. …

High-performance liquid chromatographic analysis of free amino acids in fruit juices using derivatization with 9-fluorenylmethyl-chloroformate

A Fabiani, A Versari, GP Parpinello… - Journal of …, 2002 - academic.oup.com
A simple, rapid, and reliable reversed-phase high-performance liquid chromatographic method
for the analysis of 16 amino acids of main interest in commercial fruit juices (pear, orange…

Prediction of total antioxidant capacity of red wine by Fourier transform infrared spectroscopy

A Versari, GP Parpinello, F Scazzina, D Del Rio - Food control, 2010 - Elsevier
Fourier transform infrared (FTIR) spectroscopy provides rapid and nondestructive analysis
of wine, with almost no sample preparation. Aim of this study was to use FTIR measurement …