Stefano Pettinelli

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Articles

Accelerated oxygenation for the production of fortified (mystelle‐type) sweet wines: effects on the chemical and flavor profile

Oct 22, 2024 | scijournals.onlinelibrary.wiley.com | Alessandro Bianchi |Stefano Pettinelli |Elisabetta Pittari |Leonardo Paoli

CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. Supporting Information Filename Description jsfa13978-sup-0001-Supinfo.docxWord 2007 document , 739.2 KB Table S1. Chemical parameters of two fortified Gamay wines (OX and Control) at the end of treatment period (62 days). Figure S1.
Postharvest Wine Grape Dehydration: ethanol dissipation from grape and biochemical changes

Oct 11, 2023 | onlinelibrary.wiley.com | Alessandro Bianchi |Stefano Pettinelli |Gregorio Santini |Isabella Taglieri

BACKGROUND During postharvest dehydration, grapes are subject to metabolic changes including ethanol anabolism and catabolism. These changes affect the quality of the final product and ethanol production is a key step. Ethanol dissipation has never been measured during postharvest wine grape dehydration thus the present study aimed: i) to monitor ethanol dissipation; ii) to study chemical-biochemical changes in berries during dehydration.

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