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5. Aging on lees

Author

Comuzzo, Piergiorgio, primary, Iacumin, L., additional, and Voce, Sabrina, additional

Published
2022
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6. Contributors

Author

Anjos, Ofélia, primary, Arroyo-Garcia, Rosa, additional, Badland, Sophie, additional, Barroso, João Luis, additional, Belchior, António Pedro, additional, Bernardes, Andréa Moura, additional, Bernardo, Sara, additional, Bota, Josefina, additional, Brault, Charlotte, additional, Buesa, Ignacio, additional, Caldeira, Ilda, additional, Canas, Sara, additional, Carlos, Cristina C.R., additional, Carullo, Daniele, additional, Catarino, Sofia, additional, Celotti, Emilio, additional, Christophe, Angélique, additional, Comuzzo, Piergiorgio, additional, Correia, Carlos, additional, Costa, J. Miguel, additional, Coupel-Ledru, Aude, additional, Couto, José António, additional, de Pinho, Maria Norberta, additional, Dinis, Lia-Tânia, additional, Doligez, Agnès, additional, Döring, Johanna, additional, Duarte, Elizabeth, additional, Escalona, José M., additional, Ettore, Capri, additional, Fernandes, Tiago A., additional, Ferragolo da Veiga, José Francisco, additional, Ferrari, Giovanna, additional, Fragoso, Rita, additional, Fragoso, Rui, additional, Friedel, Matthias, additional, Frioni, Tommaso, additional, Fuentes, Sigfredo, additional, Gago, Jorge, additional, Gago, Pilar, additional, Gazulla, Cristina, additional, Giacobbo, Alexandre, additional, Giraud-Héraud, Eric, additional, Gonçalves, Elsa, additional, Goutouly, Jean-Pascal, additional, Gubiani, Rino, additional, Hendgen, Maximilian, additional, Hipólito, Pedro, additional, Hogg, Timothy Alun, additional, Hospido, Almudena, additional, Intrigliolo, Diego S., additional, Kauer, Randolf, additional, Lambri, Milena, additional, Lebon, Eric, additional, Littlejohn, Meagan, additional, Mainardis, Matia, additional, Marta-Costa, Ana, additional, Martins, Antero, additional, Mas, Albert, additional, Medrano, Hipólito, additional, Moutinho-Pereira, José, additional, Muñoz-Rojas, José, additional, Natolino, Andrea, additional, Oliveira, Margarida, additional, Onofre, João, additional, Pataro, Gianpiero, additional, Pérès, Stéphanie, additional, Pickens, Marcus, additional, Pinto-Correia, Teresa, additional, Poças, Fátima, additional, Portillo, M. Carmen, additional, Raineau, Yann, additional, Raw, Victoria, additional, Rivela, Beatriz, additional, Rivera Méndez, María, additional, Rochard, Joel, additional, Rodrigo, Isabel, additional, Romanini, Elia, additional, Romero-Azorín, Pascual, additional, Saraiva, Artur, additional, Seabra Pinto, Alexandra, additional, Simonneau, Thierry, additional, Stoll, Manfred, additional, Stuart, Lily, additional, Teissedre, Pierre-Louis, additional, Thidell, Åke, additional, This, Patrice, additional, Tortosa, Ignacio, additional, Trigo, Ana, additional, and Val, Maria do Carmo M., additional

Published
2022
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9. List of contributors

Author

Aguilar-Machado, Diederich, primary, Álvarez, Ignacio, additional, Andrea-Silva, Jenny, additional, Aroca, Antonio Álamo, additional, Bañuelos, María Antonia, additional, Bautista-Ortín, Ana Belén, additional, Boido, Eduardo, additional, Botezatu, Andreea, additional, Canonico, Laura, additional, Cardona, Mateo, additional, Carrau, Francisco, additional, Charnock, Hannah, additional, Chávez-Segura, Gianella, additional, Chen, K., additional, Christmann, Monika, additional, Ciani, Maurizio, additional, Comitini, Francesca, additional, Comuzzo, Piergiorgio, additional, Cosme, Fernanda, additional, Cozzolino, D., additional, Cuerda, Rafael, additional, Del Fresno, Juan Manuel, additional, Dellacassa, Eduardo, additional, Delso, Carlota, additional, Escott, Carlos, additional, Ferrer, Sergi, additional, Filipe-Ribeiro, Luís, additional, Gerbi, Vincenzo, additional, Giacosa, Simone, additional, Gómez-Plaza, Encarna, additional, González, Carmen, additional, González-Arenzana, Lucía, additional, González-Manzano, Susana, additional, González-Paramás, Ana M., additional, Guamis, Buenaventura, additional, Han, Shunyu, additional, Heras, José María, additional, Iacumin, L., additional, Inglis, Debra, additional, Jordão, António M., additional, Kemp, Belinda, additional, Kilmartin, Paul, additional, Li, J., additional, Li, Wei, additional, Loira, Iris, additional, Ma, Tengzhen, additional, Malfeito-Ferreira, Manuel, additional, Marchal, Richard, additional, Martin, Valentina, additional, Martínez, Juan Manuel, additional, Martínez, Juana, additional, Maza, Marcos, additional, Medina, Karina, additional, Morata, Antonio, additional, Mouret, Jean-Roch, additional, Nunes, Fernando M., additional, Ossorio, Pablo, additional, Paissoni, Maria Alessandra, additional, Pardo, Isabel, additional, Pérez-Porras, Paula, additional, Pérez-Prieto, Luis Javier, additional, Pickering, Gary, additional, Power, A., additional, Pretorius, Isak S., additional, Raso, Javier, additional, Ricardo-da-Silva, Jorge M., additional, Río Segade, Susana, additional, Rolle, Luca, additional, Sablayrolles, Jean-Marie, additional, Sam, Faisal Eudes, additional, Santos-Buelga, Celestino, additional, Schmitt, Matthias, additional, Schneider, Remi, additional, Strobl, Mark, additional, Suárez-Lepe, José Antonio, additional, Valera, Maria Jose, additional, van Rolleghem, Isabelle, additional, Vaquero, Cristian, additional, Vejarano, Ricardo, additional, Vernhet, Aude, additional, Voce, Sabrina, additional, Willwerth, James, additional, Yang, Fei, additional, Zamora, Fernando, additional, Zhang, Bo, additional, and Zhang, Junxiang, additional

Published
2022
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10. "CANTINA 5.0"—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy.

Author

Venturi, Francesca, Tonacci, Alessandro, Ascrizzi, Roberta, Sansone, Francesco, Conte, Raffaele, Pala, Anna Paola, Tarabella, Angela, Sanmartin, Chiara, Taglieri, Isabella, Marangoni, Roberto, Bietresato, Marco, Comuzzo, Piergiorgio, Zironi, Roberto, Zironi, Alessandro, Ciotti, Gellio, and Gubiani, Rino

Subjects
GAS chromatography, CIRCULAR economy, SMALL business, MANUFACTURING processes, MASS spectrometry, VALUE chains
Abstract

The concept of Industry 5.0 is novel from many points of view, as it fosters the transition to a sustainable, human-centric, resilient European industry. To reach this ambitious goal, it is necessary to act simultaneously on many fronts, starting from guaranteeing basic human rights (e.g., privacy, independence, and dignity) and paying attention to the circular economy and energy efficiency. Despite being difficult to adopt in its general formulation, this concept can be scaled up to specific fields, thus producing increased value with repercussions to the whole industrial process. The winemaking industry puts Italy at the forefront globally, as it is also among the key components of the whole national agrifood/agritech value chain. However, the Italian winemaking industry is quite fragmented, with a heterogeneous mix of small and medium enterprises (SMEs) and with large companies having opposite approaches to the production process, both in terms of involvement of human resources and seasonality of efforts, due to the existing climate differences nationwide. This fact makes the adoption of common practices even harder but makes the benefits of projects promoting this process innovation more tangible. In such a framework, CANTINA 5.0 seeks to fill in this important gap, promoting the Industry 5.0 principles in a selected group of SMEs and large companies from two different Italian areas featuring different climate conditions and different seasonality, hence characterized by different wine harvesting periods and types of wine production. The present article deals with the description of this paradigm in its single parts, including the use of questionnaires and smart tools to detect the health and well-being state of factory workers and winemakers, the use of well-grounded (including gas chromatography/mass spectrometry) and novel (e.g., based on the Internet-of-Things) environmental monitoring tools applied to the cellars/production departments, and the sensory analysis of the end-products, also leveraging the chemical and emotional characteristics of wines produced using the Industry 5.0 approach. [ABSTRACT FROM AUTHOR]

Published
2024
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13. Study for the development of a rapid and non-destructive method for copper analysis in vineyards towards a precision fungal defense strategy

Author

Celotti Emilio, Sadeghian Fateme, Comuzzo Piergiorgio, Iacumin Lucilla, Zanzotti Roberto, Giovannini Oscar, Trioli Gianni, Pio Torraco Nicola, Visintini Oliviero, and Mian Giovanni

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

In the defense against downy mildew, copper is still widely used, particularly in organic management. At any rate, specific investigations are needed to significantly reduce the use of copper and minimize its environmental impact. This study, conducted in several farms in Friuli-Venezia Giulia (Northeast Italy), aimed to evaluate the concentration of copper on leaves in various climatic conditions, in order to create an important database for the development of a rapid control system through image analysis. The tests involved sampling leaves and grapes from bud break until the last treatment with copper-based products. After copper recovery using a nitric acid solution, the copper values were analyzed via ICP-AES analysis. Cuprotesmo imprints were also made on the same leaves to develop an application (APP) capable of quickly and non-destructively detecting copper on the leaf surface through image analysis. The analytical data revealed significant correlations between image analysis and copper values only in certain situations involving adult leaves. However, due to the variability in treatment situations, the use of the APP with image analysis for all copper defense scenarios is not yet feasible. Nevertheless, the results are encouraging and will serve for further extensive investigations to develop an image analysis system capable of detecting truly active copper and optimizing pesticide treatments for a precision defense strategy. This strategy aims to ensure low environmental impact, production sustainability, and grape quality.

Published
2023
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19. List of Contributors

Author

Peña-Neira, Alvaro, primary, Ballesteros Torres, Pedro, additional, Barros-Velázquez, Jorge, additional, Bartolomé Suáldea, Begoña, additional, Battistutta, Franco, additional, Bautista-Ortín, Ana B., additional, Böhme, Karola, additional, Boido, Eduardo, additional, Cagnasso, Enzo, additional, Calo-Mata, Pilar, additional, Carrau, Francisco, additional, Caudana, Alberto, additional, Chen, Kai, additional, Ciani, Maurizio, additional, Comitini, Francesca, additional, Comuzzo, Piergiorgio, additional, Culleré, Laura, additional, de Freitas, Victor, additional, Escribano-Bailón, María Teresa, additional, Ferreira, Vicente, additional, Ferrer, Sergi, additional, García-Estévez, Ignacio, additional, Gerbi, Vincenzo, additional, Giacosa, Simone, additional, Gil-Sánchez, Irene, additional, Gómez-Plaza, Encarna, additional, González, Carmen, additional, Jordão, António M., additional, Kemp, Belinda, additional, Kiene, Florian, additional, Loira, Iris, additional, López, Ricardo, additional, Malfeito-Ferreira, Manuel, additional, Martin, Valentina, additional, Mateus, Nuno, additional, Medina, Karina, additional, Morata, Antonio, additional, Oliveira, Joana, additional, Ossorio, Pablo, additional, Palomero, Felipe, additional, Pardo, Isabel, additional, Pedneault, Karine, additional, Pickering, Gary, additional, Rauhut, Doris, additional, Ricardo-da-Silva, Jorge M., additional, Río Segade, Susana, additional, Rivas-Gonzalo, Julián C., additional, Rolle, Luca, additional, Shunyu, Han, additional, Strobl, Mark, additional, Suárez-Lepe, Jose A., additional, Tengzhen, Ma, additional, Tesfaye, Wendu, additional, Usher, Kevin, additional, Vernhet, Aude, additional, Victoria Moreno-Arribas, M., additional, Willwerth, James, additional, Yan, Hao, additional, Yang, Bi, additional, and Zamora, Fernando, additional

Published
2019
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23. Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.)

Author

Voce Sabrina, Pizzamiglio Giulia, Mosetti Davide, Bigot Giovanni, Lonardi Andrea, Comuzzo Piergiorgio, and Sivilotti Paolo

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

Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-norisoprenoids in Ribolla Gialla grapes. In the seasons 2015 and 2016, basic maturation parameters were nearly unaffected by leaf removal. Contrarily, in the second season, 2016, one week before harvest, the concentration of several aroma compounds was significantly improved by leaf removal. In conclusion, the trial here showed that leaf removal improves the concentration of aroma compounds in the grapes, but the selection of the date of harvest is more crucial in order to maintain them during vinification.

Published
2019
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24. Chapter 20 - Aging on lees

Author

Comuzzo, Piergiorgio, Iacumin, Lucilla, and Voce, Sabrina

Subjects
evolution, Yeast autolysis, Yeast autolysis, white wine aging, wine lees, evolution, white wine aging, wine lees
Published
2022

40. Effect of pulsed light on selected properties of cut apple

Author

Manzocco, Lara, Comuzzo, Piergiorgio, Scampicchio, M., and Nicoli, Maria Cristina

Subjects
fresh-cut, isothermal microcalorimetry, light, respiration, volatile, fresh-cut, light, volatile, respiration, isothermal microcalorimetry
Published
2017

43. Use of high hydrostatic pressure and non-Saccharomycesyeasts for improving aging on lees of white wine

Author

VOCE, Sabrina, TAT, Lara, BORTOLINI, Anna, COLAUTTI, Andrea, and COMUZZO, Piergiorgio

Abstract

This study aimed to assess the impact of different fermentation lees on enhancing the chemical composition, volatile profile, and sensory characteristics of wine during aging, specifically in relation to autolysis induction treatments. Lees processed by high hydrostatic pressure, especially those obtained from sequential fermentation (Hanseniasporaspp. followed by Saccharomycesspp.) determined the best color evolution, the highest protection against oxidation together with an overall improvement of volatile profile; these aged wines also obtained the highest scores in floral and fruity notes, resulting the most preferred by the panel. An improvement of the overall wine quality might be reached, by modulating lees composition (i.e., non-Saccharomycesspp. as fermentation co-starters), then by applying high hydrostatic pressure as alternative to enzyme addition for managing the subsequent aging on lees. This might possibly implement and improve the current winemaking process with an innovative, sustainable approach.

Published
2024
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44. Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine

Author

Loira, Iris, Morata Barrado, Antonio Dionisio, Comuzzo, Piergiorgio, Gonzalez Chamorro, M. Carmen, Calderon Fernandez, Fernando, and Suarez Lepe, Jose Antonio

Subjects
food and beverages, Ciencia y Tecnología de Alimentos
Abstract

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.

Published
2014

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