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

Bianchi, Alessandro; Santini, Gregorio; Piombino, Paola; Pittari, Elisabetta; Sanmartin, Chiara; Moio, Luigi; Modesti, Margherita; Bellincontro, Andrea; Mencarelli, Fabio

doi:10.1016/j.foodchem.2022.134138

Cited by 15 publications

(11 citation statements)

References 40 publications

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“…All the tests were run at room temperature (22–25 °C). After 7 days of carbonic or nitrogen maceration, the tanks were opened, and the berries were hand removed from the bunch and pressed with a pneumatic press 40 L (Polsinelli Enologia Srl, Isola del Liri, Italy) to obtain the must [ 11 ].…”

Section: Methodsmentioning

confidence: 99%

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Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

Mastrangelo,

Bianchi,

Pettinelli

et al. 2023

Heliyon

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Section: Methodsmentioning

confidence: 99%

“…Carbonic maceration is very well known to produce a very famous French wine [ 10 ], the Beaujolais while nitrogen maceration is a new proposed process [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

Mastrangelo,

Bianchi,

Pettinelli

et al. 2023

Heliyon

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“…The electronic nose (E-nose) is a bionic olfactory system consisting of an array of chemical sensors with partial specificity and a pattern recognition method capable of recognizing gases/odors for qualitative and quantitative analysis of gases/odors [3]. With the advantages of simple structure, low cost, and fast detection speed, E-noses have been widely used in the fields of medical clinical detection and diagnosis [4], production process monitoring [5], environmental monitoring [6], and public safety [7]. E-nose technology does not require pre-processing of food or damage to raw materials, which provides a brand new solution idea for fast, accurate, and non-destructive food quality detection [8].…”

Section: Introductionmentioning

confidence: 99%

A food quality detection method based on electronic nose technology

Wang,

Chen,

Chen

et al. 2024

Meas. Sci. Technol.

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Food quality detection is of great importance for human health and industrial production. Currently, the common detection methods are difficult to achieve the need for fast, accurate, and non-destructive detection. In this work, an electronic nose (E-nose) detection method based on the combination of Convolutional Neural Network combined with Wavelet Scattering Network (CNN-WSN) and Improved Seahorse Optimizes Kernel Extreme Learning Machine (ISHO-KELM) is proposed for identifying the quality level of a variety of food products. In the feature extraction part, the abstract features of Convolutional Neural Network (CNN) are fused with the scattering features of Wavelet Scattering Network (WSN), and the obtained CNN-WSN fusion features can characterize the original information of the food quality effectively. In the classifier design and decision-making section, chaotic mapping is used to initialize the population in the Seahorse Optimisation Algorithm (SHO), avoiding the problem that SHO may fall into local optimal solutions. The kernel parameters and regularisation coefficients of the Kernel Extreme Learning Machine (KELM) model were then optimized by improving the locomotion, predation, and reproduction behaviors of the hippocampal populations, which solved the problem of the difficult selection of the key parameters in the model, and thus improved the accuracy and generalization of the overall model. To validate the effectiveness of the proposed food quality detection model, the E-nose system was first built and milk quality data were collected independently, and then tested on two publicly available food quality datasets as well as a self-collected milk quality dataset, respectively. The experimental results show that the food quality detection method proposed in this work has good quality assessment effect on different datasets.

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“…As ripening progresses, O 2 concentration approaches zero in grape seeded cultivars and is correlated with cell death (CD) across the mesocarp 1 . O 2 increases towards the central axis corresponding to the presence of air spaces that are connected to the pedicel where lenticels are located, which are important for berry O 2 uptake as a function of temperature; when lenticels are blocked, a hypoxia condition starts in grape berries, as well as ethanol accumulation and CD 2‐4 . Xiao et al 5 .…”

Section: Introductionmentioning

confidence: 99%

“…1 O 2 increases towards the central axis corresponding to the presence of air spaces that are connected to the pedicel where lenticels are located, which are important for berry O 2 uptake as a function of temperature; when lenticels are blocked, a hypoxia condition starts in grape berries, as well as ethanol accumulation and CD. [2][3][4] Xiao et al 5 demonstrated that, in non-irrigated vines, berry O 2 decreased, whereas both CD and ethanol concentration increased. Water stress is the typical stress occurring during postharvest wine grape dehydration, which induced great changes in terms of metabolism.…”

Section: Introductionmentioning

confidence: 99%

Postharvest wine grape dehydration: ethanol dissipation from grape and biochemical changes

Bianchi,

Pettinelli,

Santini

et al. 2023

J Sci Food Agric

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BACKGROUNDDuring postharvest dehydration, grapes are subject to metabolic changes including ethanol anabolism and catabolism. These changes affect the quality of the final product and ethanol production is a key step. Ethanol dissipation has never been measured during postharvest wine grape dehydration thus the present study aimed: i) to monitor ethanol dissipation; ii) to study chemical‐biochemical changes in berries during dehydration.RESULTSEthanol dissipation from Raboso grapes was measured, under controlled postharvest dehydration up to 36 % weight loss (w.l.). Moreover, the activity of enzymes involved in the anaerobic metabolism of grapes was studied. Ethanol dissipation was highly correlated with grape weight loss (R2 = 0.989). Alcohol dehydrogenase (ADH) activity, responsible for the reduction of ethanol to acetaldehyde, declined significantly with the w.l. Similarly, pyruvate decarboxylase (PDC) and lactate dehydrogenase (LDH) reduced their activity. High lipoxygenase activity (LOX) was measured at 27 % w.l., while polyphenol oxidation (PPO) was constant and declined in the last sampling.CONCLUSIONEthanol dissipation during postharvest dehydration allows for reducing anaerobic metabolism and promotes oxidative metabolism. The sensor used can be a useful commercial tool to monitor the berry metabolism.This article is protected by copyright. All rights reserved.

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

Cited by 15 publications

References 40 publications

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

Novelty of Italian Grape Ale (IGA) beer: Influence of the addition of Gamay macerated grape must or dehydrated Aleatico grape pomace on the aromatic profile

A food quality detection method based on electronic nose technology

Postharvest wine grape dehydration: ethanol dissipation from grape and biochemical changes

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