Bruno Fedrizzi

TL;DR: These findings reveal the importance of microbial populations for the regional identity of wine, and potentially extend to other important agricultural commodities, and suggests that long-term implementation of methods maintaining differential biodiversity may have tangible economic imperatives as well as being desirable in terms of employing agricultural practices that increase responsible environmental stewardship.

TL;DR: Torulaspora delbrueckii has been investigated for the first time in the production of Amarone wine, a high-alcohol dry red wine obtained from withered grapes as discussed by the authors.

TL;DR: Synthesis of an authentic reference compound enabled confirmation of the presence of glut-4-MMP in a Sauvignon Blanc juice for the first time and spiking experiments verified the findings.

TL;DR: PCA analysis indicated that nitrogen supplementation before fermentation determined a much clearer distinction between the VSC profiles of the two yeasts compared to nonsupplemented fermentations, which raises questions concerning the widespread use of DAP in the management of low YAN fermentations with respect to the formation of reductive characters in wine.

TL;DR: The effects of noble rot on the overall quality of Amarone wine, a “Passito” dry red wine, produced by a traditional withering grape process are poorly understood as mentioned in this paper.