Giuseppina Paola Parpinello
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View article: Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis
Dealcoholization of wine by vacuum distillation: Volatile and non-volatile profile, and sensory analysis Open
This study produced partially (PDW) and fully dealcoholized (DW) white, rosé, and red wines via vacuum distillation (VD), analyzing ethanol removal impacts on physicochemical, color, and volatile profiles, alongside sensory attributes. Eth…
View article: Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics
Understanding Consumer Acceptance and Barriers to Alcohol‐Free Wine: Insights Into Quality Perception and Purchase Motivations Across Demographics Open
The global demand for nonalcoholic wine is growing significantly, driven by evolving consumer preferences, health‐conscious trends, and religious considerations. This study evaluates consumers' ability to differentiate wine samples based o…
View article: The Role of Copigmentation in Colour Attributes and Their Evolution in Model Wine: A Thermodynamic and Colorimetric Study
The Role of Copigmentation in Colour Attributes and Their Evolution in Model Wine: A Thermodynamic and Colorimetric Study Open
The colour evolution of malvidin-3-O-glucoside (Mv-3-O-glc) elicited by caffeic acid (CAF), (+)-catechin (CA), or syringic acid (SI) was spectrophotometrically monitored in model wine solution, modulating the malvidin-to-polyphenol molar r…
View article: A Novel GABA-Producing <i>Levilactobacillus brevis</i> Strain Isolated from Organic Tomato as a Promising Probiotic.
A Novel GABA-Producing <i>Levilactobacillus brevis</i> Strain Isolated from Organic Tomato as a Promising Probiotic. Open
Gamma-aminobutyric acid (GABA) is a non-protein amino acid playing a significant role in the central nervous system and the gut-brain axis. This study investigated the potential to produce GABA by lactic acid bacteria (LAB) isolated from d…
View article: A new optical technique for the quantitative and functional analysis of botanical extracts for oenological use
A new optical technique for the quantitative and functional analysis of botanical extracts for oenological use Open
Eighty-six oenological tannins including condensed (TanCondx) and ellagitannins (TanElx) were analyzed for their total polyphenols content (TPC), polymeric tannins content (TAC) and antiradical activity (AA). Results from the reference spe…
View article: Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes
Evaluation of physicochemical characteristics, color and volatile profile of low alcohol beverage based on concentrated white wine produced by NF and RO membranes Open
Membrane-based technologies have emerged as vital methods for reducing or removing ethanol in winemaking. This study evaluates the efficacy of nanofiltration (NF-DK) and reverse osmosis (RO-SG) membranes in ethanol reduction for white wine…
View article: Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varieties
Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varieties Open
This study investigated tannin extraction in four Italian red grape varieties — ‘Aglianico’, ‘Nebbiolo’, ‘Primitivo’, and ‘Sangiovese’. The grape initial tannin content was characterized through a potential extraction. Moreover, the extrac…
View article: Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines
Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines Open
View article: Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity
Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity Open
Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, …
View article: Evaluating membrane behavior to ethanol-water mixtures and wine: A comparative investigation
Evaluating membrane behavior to ethanol-water mixtures and wine: A comparative investigation Open
View article: Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits
Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits Open
The dealcoholization technique has gained more attention in the wine industry as it can significantly influence wine compositions and quality beyond alcohol level reduction. However, the changes occurring in the various processes of dealco…
View article: Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines
Effect of an innovative sorbent material coupled to continuous flow process in the protein and oxidative stability of white wines Open
In this work the impact of an innovative protein stabilization method (TiO2-based composite sorbent material coupled with a prototype device operating under continuous flow) has been tested in terms of protein and oxidative stab…
View article: Ethanol, Metal and So2 Interplay: Browning Kinetics in Model Wine
Ethanol, Metal and So2 Interplay: Browning Kinetics in Model Wine Open
View article: The Effect of Ethanol, SO<sub>2</sub>, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine
The Effect of Ethanol, SO<sub>2</sub>, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine Open
The study delved into the rate of browning (A 420 nm) within a model wine solution, aiming to elucidate mechanisms impacting real product scenarios, including low‐ and no‐alcohol wines. The model wine solutions were prepared by adding tart…
View article: Evaluating Membrane Behavior to Ethanol-Water Mixtures and Wine: A Comparative Investigation
Evaluating Membrane Behavior to Ethanol-Water Mixtures and Wine: A Comparative Investigation Open
View article: Biochemical and histological effects of the subchronic treatment with a beer containing Baccharis dracunculifolia in an experimental model of diabetes
Biochemical and histological effects of the subchronic treatment with a beer containing Baccharis dracunculifolia in an experimental model of diabetes Open
This article reports the development of a beer made with Baccharis dracunculifolia and its application in an experimental model of diabetes. Initially, the production of the beverage was standardized in order to incorporate the plant extra…
View article: Packaging of Wine in Aluminum Cans – A Review
Packaging of Wine in Aluminum Cans – A Review Open
Background and goals - Aluminum cans represent an alternative wine packaging, offering a wide range of styles. Despite the fast-growing nature of the product category and the great market forecast, there is valid concern about the quality …
View article: Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines
Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines Open
In sparkling winemaking, only a few yeast strains are regularly used for the secondary in-bottle alcoholic fermentation (SiBAF). Recently, advances in yeast development programs have yielded new breeds of interspecific wine yeast hybrids t…
View article: Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines Open
Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and a…
View article: Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency
Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency Open
View article: New device for protein stabilisation of white wines throughout a continuous flow system
New device for protein stabilisation of white wines throughout a continuous flow system Open
In this work, a selection of food-grade ceramic materials (CM1, CM2) was evaluated in terms of capacity to adsorb pathogenesis-related proteins (PRPs), thus preventing protein haze in bottled white wines. The CM1 was found as the most effe…
View article: Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard
Beneficial effects of bunch-zone late defoliations and shoot positioning on berry composition and colour components of wines undergoing aging in an organically-managed and rainfed Sangiovese vineyard Open
In the context of climate change, where high temperatures are frequent in the first phases of ripening, protecting grapevine bunches from solar radiation is essential for preserving berry composition and wine colour. The effects of bunch-z…
View article: The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines Open
View article: The macromolecular diversity of Italian monovarietal red wines
The macromolecular diversity of Italian monovarietal red wines Open
While red wine phenolics have been extensively studied, polysaccharides and proteins have not received the same level of attention, especially when considering Italian wines. In this study, for the first time, quantitative and qualitative …
View article: Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges
Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges Open
View article: Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking
Evaluation of Plant-Based Byproducts as Green Fining Agents for Precision Winemaking Open
Consumers are increasingly looking for foods, including wine, that are free of animal-derived proteins. This study seeks to evaluate patatin, a new, plant-based and allergen-free fining agent, by comparing it with the fining agents polyvin…
View article: Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study
Microencapsulation of polyphenolic compounds recovered from red wine lees: Process optimization and nutraceutical study Open
View article: Portable Photometer for Procyanidins Quantitation in Red Wine
Portable Photometer for Procyanidins Quantitation in Red Wine Open
The present work introduces a portable photometer to estimate tannin content in red wines. The theoretical premises are based on the known reactivity of wine tannins (procyanidins) with proteinaceous matter which reaction results in a turb…
View article: Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates
Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates Open
Summary Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub‐qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency…
View article: Author response for "Astringency sub‐qualities of red wines and the influence of wine‐saliva aggregates"
Author response for "Astringency sub‐qualities of red wines and the influence of wine‐saliva aggregates" Open