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View article: Survey of a grapevine microbiome through functional metagenomics
Survey of a grapevine microbiome through functional metagenomics Open
Microorganisms colonizing grapevines possess diverse functional capabilities that influence the health, growth, productivity and, consequently, wine quality. In this study, spatial and temporal dynamics of the microbiome of Vitis vinifera …
View article: Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae Open
Introduction The interest toward the use of non- Saccharomyces yeasts in the winemaking process has been increasing because it has been demonstrated that they can contribute positively to the quality of wines; however, there is a gap in th…
View article: Use of antagonistic yeasts for multi-purpose grape and wine protection: attraction for Drosophila suzukii in pre-harvest and bioprotection during red winemaking
Use of antagonistic yeasts for multi-purpose grape and wine protection: attraction for Drosophila suzukii in pre-harvest and bioprotection during red winemaking Open
Drosophila suzukii poses a significant threat to grape and wine production by directly damaging berries and promoting fungal infections. Several environmental and regulatory issues, together with the emergence of resistance phenomena, limi…
View article: Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts Open
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eli…
View article: Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains Open
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characteriz…
View article: Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way
Cell-to-cell contact modulates Starmerella bacillaris early death in mixed fermentations with Saccharomyces cerevisiae in a couple-dependent way Open
View article: Influence of Single Nitrogen Compounds on Growth and Fermentation Performance of<i>Starmerella bacillaris</i>and<i>Saccharomyces cerevisiae</i>during Alcoholic Fermentation
Influence of Single Nitrogen Compounds on Growth and Fermentation Performance of<i>Starmerella bacillaris</i>and<i>Saccharomyces cerevisiae</i>during Alcoholic Fermentation Open
Mixed fermentations combining non- Saccharomyces and S. cerevisiae strains are increasingly implemented in the wine sector, as they offer promising opportunities to diversify the flavor profile of end products. However, competition for nut…
View article: Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins
Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins Open
In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins. As a novel processing aid, in this study, a biosurf…
View article: Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest
Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest Open
Viticulture is a cropping system in which treatment against fungal diseases (in particular powdery and downy mildews) can be extremely frequent. Accordingly, a reduction in antimicrobial treatments and the application of environmentally-fr…
View article: Impact of <i>Saccharomyces cerevisiae</i> Strain Selection on Malolactic Fermentation by <i>Lactobacillus plantarum</i> and <i>Oenococcus oeni</i>
Impact of <i>Saccharomyces cerevisiae</i> Strain Selection on Malolactic Fermentation by <i>Lactobacillus plantarum</i> and <i>Oenococcus oeni</i> Open
Simultaneous inoculation of yeast and lactic acid bacteria (LAB) is considered a state-of-the-art strategy to reduce overall vinification time and improve microbiological stability of wines. This inoculation protocol sparked interest in se…
View article: The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking
The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking Open
View article: Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation
Non-Saccharomyces yeast nitrogen consumption and metabolite production during wine fermentation Open
International audience
View article: Starmerella bacillaris and Saccharomyces cerevisiae Interactions During Alcoholic and Malolactic Fermentations
Starmerella bacillaris and Saccharomyces cerevisiae Interactions During Alcoholic and Malolactic Fermentations Open
View article: Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation
Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation Open
Mixed fermentations using a controlled inoculation of Starmerella bacillaris and Saccharomyces cerevisiae starter cultures represent a feasible way to modulate wine composition that takes advantage of both the phenotypic specificities of t…
View article: Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae Open
View article: Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone Open
View article: Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae
Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae Open
View article: Microbial diversity and interactions and wines quality
Microbial diversity and interactions and wines quality Open
View article: Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae
Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae Open
View article: Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae Open
View article: Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study Open
Background and Aims The aim of this work was to assess and compare the chemical composition and colour characteristics of Barbera red wines obtained after partial alcohol reduction using three promising methodologies for implementation at …
View article: SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION
SACCHAROMYCES CEREVISIAE BIODIVERSITY IN MONFERRATO, NORTH WEST ITALY, AND SELECTION OF INDIGENOUS STARTER CULTURES FOR BARBERA WINE PRODUCTION Open
The aim of this study was to examine the biodiversity of Saccharomyces cerevisiae isolates from Barbera grapes and musts, from the Monferrato area, in the Piedmont region – North West Italy. An interdelta element PCR analysis was used to i…
View article: Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae Open
View article: Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine Open
View article: Modeling fermentation behavior of Starmerella bacillaris
Modeling fermentation behavior of Starmerella bacillaris Open
View article: Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera
Effect of post-harvest ozone treatments on the skin phenolic composition and extractability of red winegrapes cv Nebbiolo and Barbera Open
View article: The yeast<i>Starmerella bacillaris</i>(synonym<i>Candida zemplinina</i>) shows high genetic diversity in winemaking environments
The yeast<i>Starmerella bacillaris</i>(synonym<i>Candida zemplinina</i>) shows high genetic diversity in winemaking environments Open
The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae has been extensively investigated these last few years, a…
View article: Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations Open