Jun 27, 2022 | 3 - WAC - Posters, IVES Conference Series, WAC 2022
Disease resistant hybrid grape cultivars are now allowed in a number of EU wine PDOs, and are also accepted in a number of countries outside the EU. There is increasing interest in diseases resistant hybrid grape cultivars (RHGCs) because they allow for the production of healthy, high quality grapes with limited use of pesticides and the associated environmental and public health
Jun 27, 2022 | 3 - WAC - Posters, IVES Conference Series, WAC 2022
IVES 9 2022 SKIN AND SEED EXTRACTS DIFFERENTLY BEHAVE TOWARDS SALIVARY PROTEINS Abstract Polyphenols extracted from skins and seeds showed different sensory attributes including astringency and bitterness. In previous studies, it has been demonstrated...
Jun 27, 2022 | 3 - WAC - Posters, IVES Conference Series, WAC 2022
The increasing interest in enhancing groundbreaking sensory profile of wines determined the need to select novel strains of lactic acid bacteria (LAB). Metabolic processes characterizing malolactic fermentation (MLF) lead to the production of several organic compounds that significantly impact the oenological and sensory characteristics of wines.
Jun 27, 2022 | 4 - WAC - Posters, IVES Conference Series, WAC 2022
Age-related macular degeneration (AMD) that is the main cause of visual impairment and blindness in Europe which is characterized by damages in the central part of the retina, the macula. This degenerative disease of the retina is mainly due to the molecular mechanism involving the production and secretion of vascular endothelial growth factor (VEF). Despite therapeutic advances thanks
Jun 27, 2022 | 3 - WAC - Posters, IVES Conference Series, WAC 2022
The exploitation of secondary metabolic pathways of non-Saccharomyces yeasts is a promising approach to protect traditional wines from the ongoing climate change, which can alter their peculiar features by modifying the chemical composition of grape musts. In this regard, an interesting example is the sequential inoculum of Lachancea thermotolerans and Saccharomyces. Cerevisiae. The aim of the sequential inoculum is to increase titratable acidity by lactic acid accumulation, to lower pH and to reduce the alcohol and acetic acid content in wine.
