Andrea Bellincontro | University of Viterbo (original) (raw)

Papers by Andrea Bellincontro

Research paper thumbnail of Future opportunities of proximal near infrared spectroscopy approaches to determine the variability of vineyard water status

Australian Journal of Grape and Wine Research, May 2, 2017

Research paper thumbnail of Non-invasive NIR spectroscopy for in-field grapevine water assessment

Trabajo presentado en el ClimWine (International Symposium on Sustainable grape and wine producti... more Trabajo presentado en el ClimWine (International Symposium on Sustainable grape and wine production in the context of climate change), celebrado en Burdeos del 10 al 13 de abril de 2016.

Research paper thumbnail of Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone

Food Chemistry, 2016

Special technologies are used to induce water loss from the berries as described by Accordini (20... more Special technologies are used to induce water loss from the berries as described by Accordini (2013). The event of water loss in the berries of wine grape has been detailed by Mencarelli & Tonutti (2013). The Authors have distinguished three different processes of water loss: 1) dehydration, when the process is well controlled in terms of temperature, relative humidity (RH) and ventilation; 2) drying, when the process is under uncontrolled conditions such as sun-drying; and 3) withering, when the process occurs in a naturally ventilated room with or without a partial control of temperature and RH. Tonutti & Bonghi (2013) have well described biochemical and molecular change occurring in wine grapes during dehydration, drying or withering process. Since the postharvest berry mass loss (m.l.) is for the 95% a water loss, it causes a water stress that affects polyphenol metabolism whatever the technique used (Figueiredo-González, Cancho-Grande & Simal-Gándara, 2013). The amount of water loss, due to the thermohygrometric and ventilation conditions, influences the concentration of the phenolic metabolites produced (Mencarelli &

Research paper thumbnail of Management of high-quality dehydrated grape in vinification to produce dry red wines

Food Chemistry, 2021

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

Research paper thumbnail of Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must

Foods

Ozone is widely used for storage and processing facilities and food sanitization. In this researc... more Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in highly sulfited red must (mute must) at two treatment temperatures, a significant reduction in total and free sulfites from around 1000 mg/L to 200 and 120 mg/L at 20 and 10 °C, respectively, was observed in 24 h, but already after 4 h the concentration was halved. Air flushing of the mute must did not reduce the SO2 content. To evaluate the potential ozone effect on polyphenol oxidation, we carried out the ozone treatment on a water solution with tannins, ascorbic acid, or potassium metabisulfite (MBK) as single and as mixture. In 1 h, 2/3 of sulfite disappeared with the treatment, but the reduction was greater with ascorbate and tannins; the same was observed for ascorbate, whereas tannins decreased to a lesser extent when combined with as...

Research paper thumbnail of Grapes, control the ripening delay the winter pruning

Informatore Agrario, 2015

Research paper thumbnail of Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology

Sustainability, 2022

Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuab... more Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, ...

Research paper thumbnail of Additional file 10: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

List of the 269 annotated genes significantly modulated in berries with a FC value >2 in at le... more List of the 269 annotated genes significantly modulated in berries with a FC value >2 in at least one cultivar under WS. (XLSX 48 kb)

Research paper thumbnail of Additional file 5: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

List of the differentially modulated genes clustered by time points (T1, T2 and T3). (XLSX 251 kb)

Research paper thumbnail of Additional file 3: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

The 1034 annotated genes significantly modulated in leaves with a FC value >2 in at least one ... more The 1034 annotated genes significantly modulated in leaves with a FC value >2 in at least one cultivar under WS. The data set indicates whether a gene was retrieved by the 12-class approach (12C), by the 6-class approach (6C) or if it was shared (S) between the two approaches. (XLSX 160 kb)

Research paper thumbnail of Additional file 6: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

List of the 1236 genes differentially modulated between WS and WW conditions regardless of the ge... more List of the 1236 genes differentially modulated between WS and WW conditions regardless of the genotype. (XLSX 198 kb)

Research paper thumbnail of Postharvest physiology of wine grape dehydration

Managing Wine Quality, 2022

Research paper thumbnail of Bacterial populations related to gerbera (Gerbera jamesonii L.) stem break

Phytopathologia Mediterranea, 2005

Bacterial distribution, both external (epiphytic) and internal (endophytic), on Gerbera jamesonii... more Bacterial distribution, both external (epiphytic) and internal (endophytic), on Gerbera jamesonii L. cv. Provence and its relationship to gerbera stem break and ethylene production were investigated. The greatest number of epiphytic bacteria was found at capitulum level and 20 cm below. Three genera of bacteria were identified: Acinetobacter, Bacillus and Pantoea. A silver-nitrate solution greatly reduced ethylene production in cut flowers. The use of acid fuchsin solution revealed an occlusion of the xylem vessels, probably due to bacterial cells. The bacteria Acinetobacter, Pantoea and Bacillus appeared to be involved in stem break once their populations reached 105 cfu g-1 of stem tissue.

Research paper thumbnail of Alternating temperature in postharvest cooling treatment of ‘Fiano’ and ‘Falanghina’ grapes affects cell wall enzyme rate, berry softening and polyphenols

Journal of the Science of Food and Agriculture, 2018

BACKGROUND AND AIMS: In wine production, the temperature control is important and cooling techniq... more BACKGROUND AND AIMS: In wine production, the temperature control is important and cooling techniques are frequently used to cool down grape must. Grape compound extraction is facilitated by enzymatic cell wall (CW) disassembly, thus our hypothesis has been that using alternating temperature could favor enzyme activity and, thus, berry compound extraction. METHODS AND RESULTS: White wine grapes (cvs 'Falanghina' and 'Fiano') were kept at 4°C or at alternating temperature (4 and 20°C with 6 h interval) for 24 h. During the cooling treatment, the berry skin resistance, the berry firmness and native enzymes from cell wall, were analyzed; sugars, total acidity, malic acid and polyphenols were also measured. In 'Falanghina', α-D-glucosidase, β-Dgalactosidase and pectinmethylesterase (PME) increased in grape berry kept at alternating temperature, the berry firmness decreased and the polyphenol content was greater than in the other sample. In 'Fiano', polygalacturonase (PG) and PME were responsable for the berry softening and, overall, at alternating temperature, the activity was higher; as a consequence, sugars and polyphenol content twere higher. CONCLUSIONS: Instead of just cooling wine grape, a 24 h cycle of low and high temperature on wine grape after harvest, could be used to increase CW enzyme activity and, consequently, decrease the berry firmness favouring an increase in sugar and polyphenol contents .

Research paper thumbnail of Postbudburst Spur Pruning Reduces Yield and Delays Fruit Sugar Accumulation in Sangiovese in Central Italy

American Journal of Enology and Viticulture, 2016

The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapev... more The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapevines was investigated over two years (2013 and 2014). Winter pruning was applied on February 1,4 (mid-dormancy); March 1,5 (late-dormancy); April 2,7 (bud swell); May 2,7 (flowers closely pressed together) and June 1,6 (40-50% of flower caps fallen). Vine yield and fruit composition at harvest were not affected by shifting from the standard pruning dates of mid and late dormancy to the bud swell stage. By contrast, the number of inflorescences from compound buds was significantly reduced for vines pruned early May. No inflorescences were retained on vines pruned at the beginning of June. Early May pruning reduced fruit-set and berry weight, and fruit ripening was slower when compared to the other pruning dates. At harvest, must soluble solids and titratable acidity were 1.6 Brix lower and 1.8 g/l higher, respectively, for the May treatment as compared to the standard pruning dates. The early May pruning dates also

Research paper thumbnail of Influenza della temperatura di appassimento sulla qualità di uve varietà Montepulciano

Research paper thumbnail of Factors Affecting the Apricot Quality for the Consumer with Special Attention to the Use of 1-MCP and of NDT for Detection of Bruising

Acta Horticulturae, 2006

Abstract: The quality of apricots today is very poor due to the distribution system. The longer t... more Abstract: The quality of apricots today is very poor due to the distribution system. The longer the distribution time, the worse is the quality. This is because apricots are harvested too early and kept at low temperature. In this paper, after giving an overview on current research into the post-harvest quality of apricots, we will report on the influence of 1-MCP in the control of ripening of apricots of var.'S. Castrese'and the potential for the use of the non-destructive technique (NDT) to monitor hidden bruising injuries. 1-MCP (1- ...

Research paper thumbnail of Aplicación de la resonancia magnética nuclear (RMN) al estudio de procesos catalíticos sostenibles: transposición de Beckmann y acilación de sustratos aromáticos

iii 3.3.11. RMN de líquidos 75 3.3.11.1. Reacción de transposición de Beckmann en líquidos iónico... more iii 3.3.11. RMN de líquidos 75 3.3.11.1. Reacción de transposición de Beckmann en líquidos iónicos 75 3.3.11.2. Estudio de las interacciones intermoleculares en líquidos iónicos 3.3.12. RMN de sólidos 3.3.12.1. Desacoplamiento dipolar heteronuclear 93 3.3.12.2. Giro al ángulo mágico (MAS) 93 3.3.12.3. Polarización cruzada (PC) 94 3.3.12.4. Secuencias de pulsos 95 3.3.12.5. Parámetros de adquisición de los espectros 98 3.4. Caracterización catalizadores sólidos 3.4.1. Difracción de Rayos X 3.4.2. IR zona de tensión OH 3.4.3. Adsorción/Desorción de piridina 3.4.4. RMN de 29 Si 3.4.5. RMN de 27 Al 3.5. Procedimiento experimental para el estudio de la transposición de Beckmann y la reacción de acilación de aromáticos en catalizadores sólidos micro y mesoporosos 3.5.1. Reacción de acilación de aromáticos 3.5.2. Reacción de transposición de Beckmann en catalizadores sólidos 3.6. Procedimiento experimental general para el estudio de la reacción de transposición de Beckmann en líquidos iónicos 3.6.1. RMN de líquidos 3.6.2. RMN de sólidos in situ iv 3.6.3. Estudio de la actividad catalítica 3.7. Cálculos teóricos 3.8. Bibliografía CAPÍTULO 4. ACILACIÓN DE SUSTRATOS AROMÁTICOS EN FASE HETEROGÉNEA 4.1. Introducción 4.2. Estudio de la interacción del agente acilante con los centros ácidos Brønsted de la zeolita 4.2.1. Cálculos teóricos 4.2.2. RMN de sólidos in situ 4.3. Estudio de la interacción de anisol con los centros ácidos Brønsted de la zeolita 4.4. Estudio de la reacción de acilación de anisol 4.5. Conclusiones 4.6. Bibliografía CAPÍTULO 5. REACCIÓN DE TRANSPOSICIÓN DE BECKMANN EN FASE HETEROGÉNEA 5.1. Introducción 5.2. Reacción de transposición de Beckmann en aluminosilicatos cristalinos micro y mesoporosos: centros ácidos Brønsted 5.2.1. Localización de la reacción 5.2.2. Influencia de la topología 5.2.3. Identificación de productos secundarios 5.2.4. Efecto del agua en la reacción 5.2.5. Efecto de la concentración de oxima v 5.2.6. Conclusiones 5.3. Reacción de transposición de Beckmann en silicatos cristalinos micro y mesoporosos: grupos silanoles 5.3.1. Identificación de productos secundarios 5.3.2. Efecto de la presencia de agua en el medio de reacción 5.3.3. Efecto de la concentración de oxima 5.3.4. Conclusiones 5.4. Reacción de transposición de Beckmann en borosilicatos cristalinos microporosos 5.4.1. Cálculos teóricos 5.4.1.1. Validación del modelo de clúster de zeolita 5.4.1.2. Estudio de la naturaleza de la interacción oxima/amida-centro ácido de boro 5.4.2. RMN de sólidos in situ 5.4.2.1. Acetofenona oxima 5.4.2.2.Ciclohexanona y ciclododecanona oximas 5.4.3. Conclusiones 5.5. Bibliografía. CAPÍTULO 6. REACCIÓN DE TRANSPOSICIÓN DE BECKMANN EN LÍQUIDOS IÓNICOS 6.1. Introducción. 6.2. Estudio de la reacción de transposición de Beckmann de ciclododecanona oxima en líquidos iónicos 6.3. Estudio de la reacción de transposición de Beckmann de ciclohexanona oxima en líquidos iónicos 6.4. Conclusiones vi 6.5. Bibliografía CAPÍTULO 7.ESTUDIO DE LAS INTERACCIONES INTERMOLECULARES EN LÍQUIDOS IÓNICOS: INFLUENCIA DEL AGUA 7.1. Introducción 7.2. Estudio de las interacciones intermoleculares en 1-butil-3metilimidazolio tetrafluoroborato: influencia del agua 7.2.1. Evolución del desplazamiento químico con la concentración de agua 7.2.2. ROESY.

Research paper thumbnail of Feasible Application of a Portable NIR-AOTF Tool for On-Field Prediction of Phenolic Compounds during the Ripening of Olives for Oil Production

Journal of Agricultural and Food Chemistry, 2012

Olive fruits of three different cultivars (Moraiolo, Dolce di Andria, and Nocellara Etnea) were m... more Olive fruits of three different cultivars (Moraiolo, Dolce di Andria, and Nocellara Etnea) were monitored during ripening up to harvest, and specific and total phenols were measured by HPLC (High Pressure Liquid Chromatography). On the same olive samples (n = 450), spectral detections were performed using a portable NIR (Near Infrared)-AOTF (Acousto Optically Tunable Filter) device in diffuse reflectance mode (1100-2300 nm). Prediction models were developed for the main phenolic compounds (e.g., oleuropein, verbascoside, and 3,4-DHPEA-EDA) and total phenols using Partial Least Squares (PLS). Internal cross-validation (leave-one-out method) was applied for calibration and prediction models developed on the data sets relative to each single cultivar. Validation of the models obtained as the sum of the three sample sets (total phenols, n = 162; verbascoside, n = 162; oleuropein, n = 148; 3,4-DHPEA-EDA, n = 162) were performed by external sets of data. Obtained results in term of R(2) (in calibration, prediction and cross-validation) ranged between 0.930 and 0.998, 0.874-0.942, and 0.837-0.992, respectively. Standard errors in calibration (RMSEC), cross-validation (RMSECV), and prediction (RMSEP) were calculated obtaining minimum error in prediction of 0.68 and maximum of 6.33 mg/g. RPD ratios (SD/SECV) were also calculated as references of the model effectiveness. This work shows how NIR-AOTF can be considered a feasible tool for the on-field and nondestructive measurement of specific and total phenols in olives for oil production.

Research paper thumbnail of Future opportunities of proximal near infrared spectroscopy approaches to determine the variability of vineyard water status

Australian Journal of Grape and Wine Research, May 2, 2017

Research paper thumbnail of Non-invasive NIR spectroscopy for in-field grapevine water assessment

Trabajo presentado en el ClimWine (International Symposium on Sustainable grape and wine producti... more Trabajo presentado en el ClimWine (International Symposium on Sustainable grape and wine production in the context of climate change), celebrado en Burdeos del 10 al 13 de abril de 2016.

Research paper thumbnail of Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone

Food Chemistry, 2016

Special technologies are used to induce water loss from the berries as described by Accordini (20... more Special technologies are used to induce water loss from the berries as described by Accordini (2013). The event of water loss in the berries of wine grape has been detailed by Mencarelli & Tonutti (2013). The Authors have distinguished three different processes of water loss: 1) dehydration, when the process is well controlled in terms of temperature, relative humidity (RH) and ventilation; 2) drying, when the process is under uncontrolled conditions such as sun-drying; and 3) withering, when the process occurs in a naturally ventilated room with or without a partial control of temperature and RH. Tonutti & Bonghi (2013) have well described biochemical and molecular change occurring in wine grapes during dehydration, drying or withering process. Since the postharvest berry mass loss (m.l.) is for the 95% a water loss, it causes a water stress that affects polyphenol metabolism whatever the technique used (Figueiredo-González, Cancho-Grande & Simal-Gándara, 2013). The amount of water loss, due to the thermohygrometric and ventilation conditions, influences the concentration of the phenolic metabolites produced (Mencarelli &

Research paper thumbnail of Management of high-quality dehydrated grape in vinification to produce dry red wines

Food Chemistry, 2021

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

Research paper thumbnail of Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must

Foods

Ozone is widely used for storage and processing facilities and food sanitization. In this researc... more Ozone is widely used for storage and processing facilities and food sanitization. In this research, ozone was tested as an alternative to high temperature vacuum must desulfurization in order to make a more sustainable process. Bubbling ozone in highly sulfited red must (mute must) at two treatment temperatures, a significant reduction in total and free sulfites from around 1000 mg/L to 200 and 120 mg/L at 20 and 10 °C, respectively, was observed in 24 h, but already after 4 h the concentration was halved. Air flushing of the mute must did not reduce the SO2 content. To evaluate the potential ozone effect on polyphenol oxidation, we carried out the ozone treatment on a water solution with tannins, ascorbic acid, or potassium metabisulfite (MBK) as single and as mixture. In 1 h, 2/3 of sulfite disappeared with the treatment, but the reduction was greater with ascorbate and tannins; the same was observed for ascorbate, whereas tannins decreased to a lesser extent when combined with as...

Research paper thumbnail of Grapes, control the ripening delay the winter pruning

Informatore Agrario, 2015

Research paper thumbnail of Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology

Sustainability, 2022

Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuab... more Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, ...

Research paper thumbnail of Additional file 10: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

List of the 269 annotated genes significantly modulated in berries with a FC value >2 in at le... more List of the 269 annotated genes significantly modulated in berries with a FC value >2 in at least one cultivar under WS. (XLSX 48 kb)

Research paper thumbnail of Additional file 5: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

List of the differentially modulated genes clustered by time points (T1, T2 and T3). (XLSX 251 kb)

Research paper thumbnail of Additional file 3: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

The 1034 annotated genes significantly modulated in leaves with a FC value >2 in at least one ... more The 1034 annotated genes significantly modulated in leaves with a FC value >2 in at least one cultivar under WS. The data set indicates whether a gene was retrieved by the 12-class approach (12C), by the 6-class approach (6C) or if it was shared (S) between the two approaches. (XLSX 160 kb)

Research paper thumbnail of Additional file 6: of Distinct transcriptome responses to water limitation in isohydric and anisohydric grapevine cultivars

List of the 1236 genes differentially modulated between WS and WW conditions regardless of the ge... more List of the 1236 genes differentially modulated between WS and WW conditions regardless of the genotype. (XLSX 198 kb)

Research paper thumbnail of Postharvest physiology of wine grape dehydration

Managing Wine Quality, 2022

Research paper thumbnail of Bacterial populations related to gerbera (Gerbera jamesonii L.) stem break

Phytopathologia Mediterranea, 2005

Bacterial distribution, both external (epiphytic) and internal (endophytic), on Gerbera jamesonii... more Bacterial distribution, both external (epiphytic) and internal (endophytic), on Gerbera jamesonii L. cv. Provence and its relationship to gerbera stem break and ethylene production were investigated. The greatest number of epiphytic bacteria was found at capitulum level and 20 cm below. Three genera of bacteria were identified: Acinetobacter, Bacillus and Pantoea. A silver-nitrate solution greatly reduced ethylene production in cut flowers. The use of acid fuchsin solution revealed an occlusion of the xylem vessels, probably due to bacterial cells. The bacteria Acinetobacter, Pantoea and Bacillus appeared to be involved in stem break once their populations reached 105 cfu g-1 of stem tissue.

Research paper thumbnail of Alternating temperature in postharvest cooling treatment of ‘Fiano’ and ‘Falanghina’ grapes affects cell wall enzyme rate, berry softening and polyphenols

Journal of the Science of Food and Agriculture, 2018

BACKGROUND AND AIMS: In wine production, the temperature control is important and cooling techniq... more BACKGROUND AND AIMS: In wine production, the temperature control is important and cooling techniques are frequently used to cool down grape must. Grape compound extraction is facilitated by enzymatic cell wall (CW) disassembly, thus our hypothesis has been that using alternating temperature could favor enzyme activity and, thus, berry compound extraction. METHODS AND RESULTS: White wine grapes (cvs 'Falanghina' and 'Fiano') were kept at 4°C or at alternating temperature (4 and 20°C with 6 h interval) for 24 h. During the cooling treatment, the berry skin resistance, the berry firmness and native enzymes from cell wall, were analyzed; sugars, total acidity, malic acid and polyphenols were also measured. In 'Falanghina', α-D-glucosidase, β-Dgalactosidase and pectinmethylesterase (PME) increased in grape berry kept at alternating temperature, the berry firmness decreased and the polyphenol content was greater than in the other sample. In 'Fiano', polygalacturonase (PG) and PME were responsable for the berry softening and, overall, at alternating temperature, the activity was higher; as a consequence, sugars and polyphenol content twere higher. CONCLUSIONS: Instead of just cooling wine grape, a 24 h cycle of low and high temperature on wine grape after harvest, could be used to increase CW enzyme activity and, consequently, decrease the berry firmness favouring an increase in sugar and polyphenol contents .

Research paper thumbnail of Postbudburst Spur Pruning Reduces Yield and Delays Fruit Sugar Accumulation in Sangiovese in Central Italy

American Journal of Enology and Viticulture, 2016

The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapev... more The influence of pruning date on yield control and ripening rate of spur-pruned Sangiovese grapevines was investigated over two years (2013 and 2014). Winter pruning was applied on February 1,4 (mid-dormancy); March 1,5 (late-dormancy); April 2,7 (bud swell); May 2,7 (flowers closely pressed together) and June 1,6 (40-50% of flower caps fallen). Vine yield and fruit composition at harvest were not affected by shifting from the standard pruning dates of mid and late dormancy to the bud swell stage. By contrast, the number of inflorescences from compound buds was significantly reduced for vines pruned early May. No inflorescences were retained on vines pruned at the beginning of June. Early May pruning reduced fruit-set and berry weight, and fruit ripening was slower when compared to the other pruning dates. At harvest, must soluble solids and titratable acidity were 1.6 Brix lower and 1.8 g/l higher, respectively, for the May treatment as compared to the standard pruning dates. The early May pruning dates also

Research paper thumbnail of Influenza della temperatura di appassimento sulla qualità di uve varietà Montepulciano

Research paper thumbnail of Factors Affecting the Apricot Quality for the Consumer with Special Attention to the Use of 1-MCP and of NDT for Detection of Bruising

Acta Horticulturae, 2006

Abstract: The quality of apricots today is very poor due to the distribution system. The longer t... more Abstract: The quality of apricots today is very poor due to the distribution system. The longer the distribution time, the worse is the quality. This is because apricots are harvested too early and kept at low temperature. In this paper, after giving an overview on current research into the post-harvest quality of apricots, we will report on the influence of 1-MCP in the control of ripening of apricots of var.'S. Castrese'and the potential for the use of the non-destructive technique (NDT) to monitor hidden bruising injuries. 1-MCP (1- ...

Research paper thumbnail of Aplicación de la resonancia magnética nuclear (RMN) al estudio de procesos catalíticos sostenibles: transposición de Beckmann y acilación de sustratos aromáticos

iii 3.3.11. RMN de líquidos 75 3.3.11.1. Reacción de transposición de Beckmann en líquidos iónico... more iii 3.3.11. RMN de líquidos 75 3.3.11.1. Reacción de transposición de Beckmann en líquidos iónicos 75 3.3.11.2. Estudio de las interacciones intermoleculares en líquidos iónicos 3.3.12. RMN de sólidos 3.3.12.1. Desacoplamiento dipolar heteronuclear 93 3.3.12.2. Giro al ángulo mágico (MAS) 93 3.3.12.3. Polarización cruzada (PC) 94 3.3.12.4. Secuencias de pulsos 95 3.3.12.5. Parámetros de adquisición de los espectros 98 3.4. Caracterización catalizadores sólidos 3.4.1. Difracción de Rayos X 3.4.2. IR zona de tensión OH 3.4.3. Adsorción/Desorción de piridina 3.4.4. RMN de 29 Si 3.4.5. RMN de 27 Al 3.5. Procedimiento experimental para el estudio de la transposición de Beckmann y la reacción de acilación de aromáticos en catalizadores sólidos micro y mesoporosos 3.5.1. Reacción de acilación de aromáticos 3.5.2. Reacción de transposición de Beckmann en catalizadores sólidos 3.6. Procedimiento experimental general para el estudio de la reacción de transposición de Beckmann en líquidos iónicos 3.6.1. RMN de líquidos 3.6.2. RMN de sólidos in situ iv 3.6.3. Estudio de la actividad catalítica 3.7. Cálculos teóricos 3.8. Bibliografía CAPÍTULO 4. ACILACIÓN DE SUSTRATOS AROMÁTICOS EN FASE HETEROGÉNEA 4.1. Introducción 4.2. Estudio de la interacción del agente acilante con los centros ácidos Brønsted de la zeolita 4.2.1. Cálculos teóricos 4.2.2. RMN de sólidos in situ 4.3. Estudio de la interacción de anisol con los centros ácidos Brønsted de la zeolita 4.4. Estudio de la reacción de acilación de anisol 4.5. Conclusiones 4.6. Bibliografía CAPÍTULO 5. REACCIÓN DE TRANSPOSICIÓN DE BECKMANN EN FASE HETEROGÉNEA 5.1. Introducción 5.2. Reacción de transposición de Beckmann en aluminosilicatos cristalinos micro y mesoporosos: centros ácidos Brønsted 5.2.1. Localización de la reacción 5.2.2. Influencia de la topología 5.2.3. Identificación de productos secundarios 5.2.4. Efecto del agua en la reacción 5.2.5. Efecto de la concentración de oxima v 5.2.6. Conclusiones 5.3. Reacción de transposición de Beckmann en silicatos cristalinos micro y mesoporosos: grupos silanoles 5.3.1. Identificación de productos secundarios 5.3.2. Efecto de la presencia de agua en el medio de reacción 5.3.3. Efecto de la concentración de oxima 5.3.4. Conclusiones 5.4. Reacción de transposición de Beckmann en borosilicatos cristalinos microporosos 5.4.1. Cálculos teóricos 5.4.1.1. Validación del modelo de clúster de zeolita 5.4.1.2. Estudio de la naturaleza de la interacción oxima/amida-centro ácido de boro 5.4.2. RMN de sólidos in situ 5.4.2.1. Acetofenona oxima 5.4.2.2.Ciclohexanona y ciclododecanona oximas 5.4.3. Conclusiones 5.5. Bibliografía. CAPÍTULO 6. REACCIÓN DE TRANSPOSICIÓN DE BECKMANN EN LÍQUIDOS IÓNICOS 6.1. Introducción. 6.2. Estudio de la reacción de transposición de Beckmann de ciclododecanona oxima en líquidos iónicos 6.3. Estudio de la reacción de transposición de Beckmann de ciclohexanona oxima en líquidos iónicos 6.4. Conclusiones vi 6.5. Bibliografía CAPÍTULO 7.ESTUDIO DE LAS INTERACCIONES INTERMOLECULARES EN LÍQUIDOS IÓNICOS: INFLUENCIA DEL AGUA 7.1. Introducción 7.2. Estudio de las interacciones intermoleculares en 1-butil-3metilimidazolio tetrafluoroborato: influencia del agua 7.2.1. Evolución del desplazamiento químico con la concentración de agua 7.2.2. ROESY.

Research paper thumbnail of Feasible Application of a Portable NIR-AOTF Tool for On-Field Prediction of Phenolic Compounds during the Ripening of Olives for Oil Production

Journal of Agricultural and Food Chemistry, 2012

Olive fruits of three different cultivars (Moraiolo, Dolce di Andria, and Nocellara Etnea) were m... more Olive fruits of three different cultivars (Moraiolo, Dolce di Andria, and Nocellara Etnea) were monitored during ripening up to harvest, and specific and total phenols were measured by HPLC (High Pressure Liquid Chromatography). On the same olive samples (n = 450), spectral detections were performed using a portable NIR (Near Infrared)-AOTF (Acousto Optically Tunable Filter) device in diffuse reflectance mode (1100-2300 nm). Prediction models were developed for the main phenolic compounds (e.g., oleuropein, verbascoside, and 3,4-DHPEA-EDA) and total phenols using Partial Least Squares (PLS). Internal cross-validation (leave-one-out method) was applied for calibration and prediction models developed on the data sets relative to each single cultivar. Validation of the models obtained as the sum of the three sample sets (total phenols, n = 162; verbascoside, n = 162; oleuropein, n = 148; 3,4-DHPEA-EDA, n = 162) were performed by external sets of data. Obtained results in term of R(2) (in calibration, prediction and cross-validation) ranged between 0.930 and 0.998, 0.874-0.942, and 0.837-0.992, respectively. Standard errors in calibration (RMSEC), cross-validation (RMSECV), and prediction (RMSEP) were calculated obtaining minimum error in prediction of 0.68 and maximum of 6.33 mg/g. RPD ratios (SD/SECV) were also calculated as references of the model effectiveness. This work shows how NIR-AOTF can be considered a feasible tool for the on-field and nondestructive measurement of specific and total phenols in olives for oil production.