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86 results on '"CELOTTI, E."'

4. Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines

Author

Gabbardo E., Celotti E., and Gabbardo M.

Subjects
Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

Looking for understand which is the profile aromatic's complexity in Brazilian's sparkling wines, this study's objective was to evaluate 5 samples of commercial sparkling wines by sensory analysis, and also by a gas chromatography (GC), and mass spectrometry (MS). At the sensory analysis, in Brazil's panel, from a total of 5 sparkling samples, were made 155 determinations of aromas found at wines, with 31 distinct descriptors. The same process was realized at the Italian's panel, and at this time we found 188 determinations of aromas from all the 5 sparkling's samples, with 31 distinct descriptors. For the volatile compounds analysis the gas chromatography-mass spectrometry (GC-MS) identified 26 compounds, the most of them have a fruity characteristic. This study demonstrated the Brazilian's sparkling wines have a profile fruity and floral, with maturation notes.

Published
2019
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6. Effect of manure application timing on roots, canopy and must quality in Vitis vinifera 'Merlot': a case study in Italy, North-East

Author

Mian, G., Celotti, E., Falginella, L., Rodrigo De Oliveria Cantão, F., and Belfiore, N.

Abstract

The maintenance and improvement of soil fertility are among the most important management practices in viticulture. The system efficiency fertilization (SEF) which is a new concept based on a maximum utilization of organic fertilizers (i.e., manure) has become very important, especially within the organic viticulture sector, since other fertilizers are not allowed. The aim of this study was to determine the effect of different manure application timing on the root, shoot, and the grapevine yield, accumulation, and quality of biochemical compounds in the grape must since the timing effect was not previously investigated. The study was carried out on 'Merlot' variety organically cultivated, whose production aims at obtaining high-quality red wines. Three treatments were applied: NT (Non-Treated), T1 (Treated1- manure applied in late October) and T2 (Treated2 - manure applied in late February). After two study-years, the undertaken research has shown positive influences of soil manure application on the canopy features (T1), yield, and yield components (T2), along with a major accumulation of the primary metabolites (T2) (soluble solid, carbohydrates, chlorophyll). Yet, the secondary metabolites (polyphenols and anthocyanins) were promoted in the grape must at harvest time, especially when the manure was applied in late October (T2). Considering the benefits of manure application in the T2, after two study years, this timing is recommended in order to improve 'Merlot' grapes for high-quality red wine production., VITIS - Journal of Grapevine Research, Vol. 61 No. 2 (2022): Vitis

Published
2022

10. Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

Author

Gabbardo Marcos, Battistutta Franco, Gabbardo Esther Theisen, Tat Lara, and Celotti e Emilio

Subjects
Microbiology, QR1-502, Physiology, QP1-981, Zoology, QL1-991
Abstract

Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s. The objective of the present study was to establish sparkling wine typicality via aroma characterization by comparing quantitative and descriptive techniques for the main aromatic compounds. Sparkling wines from the major producing regions of Brazil were tested by two sensory panels, followed by gas chromatography analysis that allowed elucidation of their aromatic basis. Solid-phase microextraction was used for the extraction of the compounds, followed by detection using gas chromatography (GC), olfactometry and mass spectrometry (MS). Olfactometry and gas chromatography-mass spectrometry (GC-MS) identified 25 aromatic areas and 26 aromatic compounds, respectively. Fruity and floral aromas were highlighted by olfactometry. Most often, Brazilian and Italian sensory analysis panels cited pineapple and roasted or apple and fruit individual descriptors, respectively.

Published
2016
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11. Ripening effect on the concentration of polyfunctional thiol precursors in 'Gewürztraminer'

Author

Nicolini, G., Tonidandel, L., Barbero, A., Paolini, M., Celotti, E., Bottura, M., and Roman, T.

Subjects
3-mercaptohexan-1-ol, Gewürztraminer', 4-mercapto-4-methylpentan-2-one, ripening, Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
Abstract

The effect of ripeness on the concentration of polyfunctional thiol precursors was investigated in 'Gewürztraminer' juices in two vintages characterised by very different climate conditions. An incremental trend of glutathionyl-3-mercaptohexan-1-ol and cysteinyl-3-mercaptohexan-1-ol during ripening was observed. The increase in the last phase of maturation was noticeable in both vintages. The concentration of 4-S-glutathionyl-4-methylpentan-2-one and 4-S-cysteinyl-4-methylpentan-2-one was confirmed to be low in 'Gewürztraminer', although the latter was found at quantifiable levels in a couple of samples. The management of the harvest date appears to be highly important in order to exploit the potential grapefruit-like note related to polyfunctional thiols of little aromatic GWT wines, particularly in case of challenging vintage years., VITIS - Journal of Grapevine Research, Vol. 59 No. 4 (2020): Vitis

Published
2020

17. Varietal thiol precursors in Gewürztraminer: effect of clone and grape ripening

Author

Roman, T., Malossini, U., Tonidandel, L., Celotti, E., Larcher, R., Bottura, M., and Nicolini, G.

Subjects
varietal thiols, GEWÜRZTRAMINER:, aroma precursors, grape ripening, wine, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, GEWÜRZTRAMINER, varietal thiols, aroma precursors, wine, grape ripening
Published
2017

48. Hiperoxigenación en mostos

Author

Zironi, R., Ferrarini, Roberto, Celotti, E., and Battistutta, F.

Subjects
Iperossigenzione, mosti, vini bianchi
Published
1994

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