Adelaide Gallo
YOU?
Author Swipe
View article: Impact of Oxygen Supplementation During Fermentation on Yeast Gene Expression and Thiol Release in Wine
Impact of Oxygen Supplementation During Fermentation on Yeast Gene Expression and Thiol Release in Wine Open
View article: The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine Open
Hanseniaspora vineae is a non- Saccharomyces yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This s…
View article: Impact of using yeast derivatives on the development of atypical aging in wines
Impact of using yeast derivatives on the development of atypical aging in wines Open
Yeast derivatives (YDs) are commercial products obtained from yeast colonies grown in bioreactors then inactivated and dried. They are employed in winemaking to supply nitrogen (N), enhance yeast growth and remove unwanted compounds. Since…
View article: Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies
Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies Open
Hanseniaspora vineae (Hv) is a non-Saccharomyces yeast with unique metabolic features, making it appealing for wine production. However, Hv presents high nutritional requirements that may lead to slow fermentation. This study investigated …
View article: Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L.&nbsp;thermotolerans</i> and <i>S.&nbsp;cerevisiae</i>. Role of nitrogen in the evolution of fermentation and aroma profile
Biological acidification of “<i>Vino Santo di Gambellara</i>” by mixed fermentation of <i>L. thermotolerans</i> and <i>S. cerevisiae</i>. Role of nitrogen in the evolution of fermentation and aroma profile Open
In this work, Lachancea thermotolerans was exploited as a biological acidifier of Vino Santo di Gambellara, a traditional Italian wine made from long-dried grapes. The drying of grapes before winemaking is a traditional technique widely ap…
View article: Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines Open