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Bromelain from pineapple stem in alcoholic–acidic buffers for wine application
Abstract Bromelain from pineapple stem has been studied in unexplored model wine buffer (pH 3.2 tartaric acid and ethanol) in order to evaluate its applicability for white wine protein stabilisation.… Expand
HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite
Abstract The oxidation of dihydroxybenzene and hydroxycinnamate compounds generates unstable quinones which undergo further reactions to combine nucleophilic compounds. These reactions are limited… Expand
Lysozyme in Wine: An Overview of Current and Future Applications
Lysozyme, a muramidase enzyme from egg whites (EC 220.127.116.11), is widely used in soluble form to control lactic acid bacteria in different foods. Moreover, hen egg white lysozyme is a hydrolytic enzyme… Expand
Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study.
- Elena Cappannella, I. Benucci, Claudio Lombardelli, K. Liburdi, T. Bavaro, M. Esti
- Chemistry, Medicine
- Food chemistry
- 1 November 2016
It is suggested that covalent immobilization renders the enzyme less sensitive to the inhibitory effect of wine flavans, and thus limits the sulfur dioxide dosage required to control malolactic fermentation through a cell concentration typical during this process. Expand
Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.
Both wines produced by the pre-fermentative inoculum with Metschnikowia strains retained their red hue, regardless the duration of pre-Fermentative and fermentative macerations, while the Control wines were characterized by faster rates of color loss. Expand
Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil
- A. Memoli, D. Albanese, +4 authors I. Benucci
- European Food Research and Technology
- 1 April 2017
Fatty acid and sterol content of oil from nuts (cv Tonda di Giffoni) affected by two different biotic damages were characterized. Hazelnuts were sorted by a visual inspection of the kernels in three… Expand
Effect of free and immobilised stem bromelain on protein haze in white wine
Background and Aims: Several studies have investigated the effectiveness of several proteolytic enzymes in free form as a treatment alternative to bentonite fining for wine stabilisation. This work… Expand
Monitoring of ochratoxin A fate during alcoholic fermentation of wine-must
Abstract Ochratoxin A (OTA), a mycotoxin classified as a possible human carcinogenic (IARC) is commonly present in cereals, grapes, coffee, species, cocoa and, due to its thermostability, in their… Expand
Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.
- M. Cerreti, M. Fidaleo, I. Benucci, K. Liburdi, P. Tamborra, M. Moresi
- Chemistry, Medicine
- Journal of food science
- 1 July 2016
Urea hydrolysis was successful at reducing EC concentration in wines with low levels of TP and other EC precursors, and theoretically predicted from the potential concentration of ethyl carbamate (PEC), as determined via an accelerated EC formation test. Expand
Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production.
The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population, its viability during Pied de Cuve preparation, or cellular viability. Expand