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Andrea Versari
Researcher at University of Bologna
Publications - 122
Citations - 3688
Andrea Versari is an academic researcher from University of Bologna. The author has contributed to research in topics: Wine & Winemaking. The author has an hindex of 32, co-authored 114 publications receiving 3100 citations. Previous affiliations of Andrea Versari include University of California, Davis & McGill University.
Papers
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Journal ArticleDOI
Application of Fourier transform infrared (FTIR) spectroscopy in the characterization of tannins.
Arianna Ricci,Kenneth J. Olejar,Giuseppina Paola Parpinello,Paul A. Kilmartin,Andrea Versari +4 more
TL;DR: In this paper, a review of vibrational frequencies reported for tannin molecules is provided to create a database with typical fingerprints for different types of tannins, which can be applied in several research fields and technological applications.
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Stilbene Compounds and Stilbene Synthase Expression during Ripening, Wilting, and UV Treatment in Grape cv. Corvina
Andrea Versari,Giuseppina Paola Parpinello,Giovanni Battista Tornielli,Roberto Ferrarini,Claudio Giulivo +4 more
TL;DR: A time-course experiment showed the highest STS mRNA accumulation and resveratrol content occurring in berry skins in a mixed wilting process.
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Recovery of Phenolic Compounds from Red Grape Pomace Extract through Nanofiltration Membranes.
Jaime A. Arboleda Mejia,Arianna Ricci,Ana Sofia Figueiredo,Andrea Versari,Alfredo Cassano,Giuseppina Paola Parpinello,Maria Norberta de Pinho +6 more
TL;DR: Investigation of nanofiltration for the recovery of phenolic compounds, with bioactive capacity like antioxidant, from red grape pomace extract finds the CA400-22 exhibited the highest permeate flux, the lowest rejection coefficients towards the reference solutes and the best performance in terms of separation between sugars and Phenolic compounds.
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Progress in authentication, typification and traceability of grapes and wines by chemometric approaches
TL;DR: The recent findings on wine typification and authentication herein reviewed, highlight that several challenges need to be solved in order to improve the assessment of wine authenticity and confirm potential mistakes or product adulteration.
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Leuconostoc oenos and malolactic fermentation in wine: a review
TL;DR: The state of the art on Leuconostoc oenos, the bacteria responsible for malolactic fermentation in wine, is summarized.