Andrea Bellincontro

1 month ago | scijournals.onlinelibrary.wiley.com | Gianmarco Alfieri |Riccardo Riggi |Margherita Modesti |Andrea Bellincontro

INTRODUCTION Winemaking is a multifaceted bioprocess influenced by different factors, such as environmental conditions during production (e.g., temperature, pressure and atmospheric composition) and specific practices implemented in the cellar.1 These variables significantly affect the extraction of phenolic compounds during maceration, the progression of alcoholic fermentation and the final composition of the wine.

2 months ago | dialnet.unirioja.es | Alberto Palliotti |L. Giordano |Andrea Bellincontro

Ayuda Buscar en la ayuda Buscar en la ayuda

Aug 12, 2024 | scijournals.onlinelibrary.wiley.com | Paola Piombino |Elisabetta Pittari |Alessandro Genovese |Andrea Bellincontro

INTRODUCTION Questioning the idea that dehydration is just a concentration process linked to water loss, some studies have tried to understand how different dehydration conditions can impact the volatile composition of grapes1-12 and wines.4, 6, 8, 9, 13-18 Different results were found, depending on the grape variety investigated and the conditions under which dehydration was applied.

Apr 4, 2024 | mdpi.com | Gianmarco Alfieri |Margherita Modesti |Andrea Bellincontro |Riccardo Riggi

All articles published by MDPI are made immediately available worldwide under an open access license. No specialpermission is required to reuse all or part of the article published by MDPI, including figures and tables. Forarticles published under an open access Creative Common CC BY license, any part of the article may be reused withoutpermission provided that the original article is clearly cited. For more information, please refer tohttps://www.mdpi.com/openaccess.

Feb 4, 2024 | onlinelibrary.wiley.com | Gianmarco Alfieri |Margherita Modesti |Andrea Bellincontro |Francesco Renzi

INTRODUCTION Polyphenols play an important role in the quality of red wine. On one hand, the phenolic composition of wines is responsible for their organoleptic properties (i.e., body, structure, and astringency).