Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’

Simone, Giuseppe Vasile; Montevecchi, Giuseppe; Masino, Francesca; Matrella, Valentina; Imazio, Serena; Antonelli, Andrea; Bignami, Cristina

doi:10.1002/jsfa.6296

Cited by 23 publications

(8 citation statements)

References 33 publications

(40 reference statements)

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“…Similar trend was observed for total polyphenolic index where samples containing more grape must (20%) resulted significantly richer in phenolics (338 mg/L) than Ctrl lager beers (274 mg/L) (Table 1). This tendency could be somehow beneficial since polyphenols contribute to oxidative stability in beers and wines [4,5,16].…”

Section: General Parametersmentioning

confidence: 99%

“…The term Lambrusco indicates a large group of red grape varieties used to produce sparkling red wines in Emilia-Romagna, a northern Italian region [3], where those wines represent the first geographical indication in terms of wine volumes (170 million bottles in 2019) and have a strong and recognized linkage with their original territory [4]. Lambrusco wines, which are commonly vinified as rosé or red wines by means of Champenoise or Charmat methods, are characterized by a dark red/purple color; balanced sweetness and acidity; and sweet aromatic notes of fruit, cherries, strawberry or violet [4,5].…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

et al. 2021

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In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined quantities of grape must. However, information on the effects of these additions on the composition of final beers are still scarce. This work is hence focused on the chromatic, volatile, phenolic and sensory characterization of IGA beers obtained with the addition of grape musts during brewing process. To this aim, different amounts of must (5, 10 and 20%) from cv. Lambrusco red grapes were added to a lager wort before primary fermentation. Beers were then characterized by HPLC-MS, GC-MS and sensory analysis in order to determine phenolic and aroma compounds along with their sensory attributes. Results confirmed the addition of must from cv. Lambrusco grapes capable to enrich beers in color, acids, phenolic (up to 7-folded increased) and volatile compounds, while giving complexity to beers. These results, which were confirmed by a trained sensory panel, are among the very first insights on the impact of red grape must in brewing, both from a compositional and sensory point of view.

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Section: General Parametersmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

et al. 2021

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“…The TSS of the UGPs ranges from 3.55 to 17.30°Brix (Table 1). The highest value was detected in a sour grape sauce made from mixed cultivars (Vasile Simone et al 2013), while the lowest was observed in a sour grape sauce obtained from the Yediveren cultivar (Öncül and Karabiyikli 2015). The inclusion of a concentration step in the production process can result in an increase in the TSS.…”

Section: The Composition Of Ugpsmentioning

confidence: 99%

Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

Fia

Bucalossi

Proserpio

et al. 2021

Aust J Grape and Wine Res

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Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source of several compounds, such as organic acids, phenolic compounds, vitamins and mineral salts, of great economic importance to the pharmaceutical, cosmetic and food industries. Traditionally, products made from UGs, such as verjuice and sour grape sauces, have been used as seasoning or acidifying agents. The health effects of grape compounds are described as anti-inflammatory, cardioprotective, anticancer and antidiabetic, as often demonstrated by both in vitro and in vivo studies. Recently, UGs have received renewed attention because of the innovative potential applications of their extracts in food and beverages for purposes of preservation and enrichment with healthy compounds, or for direct use in the human diet. The aim of this article is to review the composition and properties of UG products and their traditional and innovative application in food and beverages.

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“…Organic acids and glycerol were determined using the HPLC method described by Montevecchi et al (2012), while anthocyanins were quantified using the HPLC method described by Vasile Simone et al (2013) and, finally, polyphenols (hydroxybenzoic and hydroxycinnamic acids, and flavan-3-ols) were determined using the HPLC method described by Ricci et al (2019).…”

Section: Hplc Determination Of Organic Acids Glycerol Anthocyanins An...mentioning

confidence: 99%

Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change

Montevecchi¹,

Masino

Versari³

et al. 2021

SAJEV

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Since viticulture is affected considerably by climate change, it is imperative to encourage research on newstrategies in order to constrain these critical effects on the composition of berries and the quality of wines.A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii)cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines.Physical, chemical and sensory analyses were carried out on the sample set, including the control wines.In general, cryomaceration with dry ice proved to be a winning choice to lower alcoholic strength (roughly5%). In addition, the wines showed an increase in anthocyanin content by approximately 17%, while thecontent of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in theanthocyanin content, an increase in colour indices and sensory colour intensity scores was observed. As forthe aromatic profile, 2-phenylethanol showed an increase of approximately 18% in the treated wines while,in parallel, a lower content of C6 alcohols and volatile fatty acids was observed. The multiple adaptationstrategies put in place in the present study show an alternative way to mitigate the severe effects of climatechange on wine production, and to face changing consumer demands.

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Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: ‘saba’ and ‘agresto’

Cited by 23 publications

References 33 publications

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture

Effect of Kaolin/Defoliation Combined with Dry Ice on Lambrusco Red Wine Production to Constrain the Effects of Climate Change

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