Giorgio Nicolini
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View article: Dancing in the dark: probing Dark Matter through the dynamics of eccentric binary pulsars
Dancing in the dark: probing Dark Matter through the dynamics of eccentric binary pulsars Open
We investigate the dynamics of eccentric binary pulsars embedded in dark matter environments. While previous studies have primarily focused on circular orbits in collisionless dark matter halos, we extend this framework to eccentric system…
View article: High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices
High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices Open
Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied i…
View article: Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer'
Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer' Open
The effect of ripeness on the concentration of polyfunctional thiol precursors was investigated in 'Gewürztraminer' juices in two vintages characterised by very different climate conditions. An incremental trend of glutathionyl-3-mercaptoh…
View article: Evidence of the Possible Interaction between Ultrasound and Thiol Precursors
Evidence of the Possible Interaction between Ultrasound and Thiol Precursors Open
The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathio…
View article: Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites
Chemical characterization and enological potential of less frequent red grape Uruguayan varieties by study secondary metabolites Open
Study of secondary grape metabolites, such as polyphenol compounds (anthocyanins, flavonols, flavan-3-ols), volatile compounds present in grapes in both free and glycoside forms (monoterpenols, norisoprenoids, benzenoids), allowed us to ch…
View article: Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps Open
Apple cider is a traditional beverage in the Italian Alps, but little is reported about is composition. Accordingly, ciders produced with Golden Lasa, Braeburn, Granny Smith, Fuji, Reinette Champagne and Reinette Canada dessert apples were…
View article: Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes Open
The application of ultrasounds (US) in the food industry is wide and regards many different areas as an aiding technology for homogeneization, degasation, cristallization, meat tenderization, filtration, extraction or sanitization. Its mec…
View article: The effects of Cissampelos pareira extract on envenomation induced by Bothropsdiporus snake venom
The effects of Cissampelos pareira extract on envenomation induced by Bothropsdiporus snake venom Open
Our studies of the activity of C. pareira against the venom of B. diporus have confirmed that this species possesses inhibitory effects in both in vitro and in vivo models. Moreover, the present data demonstrate that certain flavonoids may…
View article: Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps Open
Shikimic acid (SHA) has been used for years as variety marker in fraud control, especially for 'Pinot Noir', 'Pinot Gris' and 'Pinot Blanc' with very low amounts. Until now no data for the hybrid grapes 'Bronner', 'Helios', 'Johanniter', '…
View article: In berry distribution and extraction of thiol precursors in Gewürztraminer.
In berry distribution and extraction of thiol precursors in Gewürztraminer. Open
The so-called varietal thiols are an interesting technological class of compounds that contributes to the "tropical" notes of wine. The factors governing the formation of their precursors and the conversion to the corresponding free forms …
View article: Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour
Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour Open
Background and Aims The safety of foods and beverages is a prerequisite for consumers. The aim of this study is to check whether a low concentration of pesticide residues can be further reduced with the addition of a low dose of charcoal d…
View article: First description of sugar units of wine glycosylated simple phenols
First description of sugar units of wine glycosylated simple phenols Open
Simple phenols are low molecular weight compounds widely diffused in plant kingdom and with
\nthe same role and effects of more complex phenolic compounds. They are usually present both
\nin free and glycosidically bound forms, being in th…
View article: Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap)
Untargeted tannins glycosylated simple phenol profile by high resolution mass (QOrbitrap) Open
Tannins are polyphenolic compounds present in plants and used by food industries as
\nprocessing aids. For the heterogeneity of plant sources, action performed in food-processing
\nand tannin commercial cost could be different.
\nFree simp…
View article: Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap)
Untargeted analytical method for glycosylated simple phenol profiling by on-line solid phase extraction and LC-high resolution mass spectrometry (Q-Orbitrap) Open
Free simple phenols are intensively studied not only for their physiological health benefits,
\nincluding antioxidant, anti-inflammatory and cardioprotective effects, but also because they
\ninfluence remarkably the organoleptic profile of…
View article: Selective use of wine yeast strains having different volatile phenols production
Selective use of wine yeast strains having different volatile phenols production Open
Among Saccharomyces cerevisiae wine yeasts, we found a high frequency of strains having the ability to decarboxylate 4-hydroxycinnamic acid and 3-methoxy-4-hydroxy-cinnamic acid. From Gewurztraminer juices fermented by S. cerevisiae wine s…
View article: 3-hexen-1-ol isomers in Müller-Thurgau wines: A ''varietal'' characteristic affected by must sulfiting time
3-hexen-1-ol isomers in Müller-Thurgau wines: A ''varietal'' characteristic affected by must sulfiting time Open
Research Note Must sulfiting time can be responsible for differences in the (3E)/(3Z)-hexen-1-ol ratio of wines produced on a semi-industrial and industrial scale. However, as the (3E) isomer is normally higher than the (32) isomer, the ra…
View article: Status of yeast assimilable nitrogen in Italian grape musts and effects of variety, ripening and vintage
Status of yeast assimilable nitrogen in Italian grape musts and effects of variety, ripening and vintage Open
The content of promptly assimilable nitrogen by yeast (PAN) was analysed in 586 juices from technologically ripe grapes collected in several Italian regions. A spectrophotometric method within the reach of each wine laboratory was used, ad…
View article: Changes in the contents of micro- and trace-elements in wine due to winemaking treatments
Changes in the contents of micro- and trace-elements in wine due to winemaking treatments Open
Forty-four mineral elements quantified by ICP-OES and ICP-MS were measured in wines, (a) after wine fining, at three pH levels with 10 different bentonites (1 g·l-1), (b) after addition of yeast hulls from 2 suppliers to wine (180 and 360 …
View article: Application of differential pH technique to the determination of urea in Italian wines
Application of differential pH technique to the determination of urea in Italian wines Open
A method for the quantification of urea in wine, based on measuring the change in pH when urease is added to the sample, is presented and compared to the conventional dual enzyme (urease/glutamate dehydrogenase) approach. The method is lin…