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Journal articles on the topic 'Aglianico'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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1

Negri, A. S., B. Prinsi, S. Imazio, et al. "PROTEOMIC ANALYSIS AMONG DIFFERENT AGLIANICO ECOTYPES." Acta Horticulturae, no. 1046 (July 2014): 653–57. http://dx.doi.org/10.17660/actahortic.2014.1046.89.

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2

Casanova-Gascón, José, Pablo Martín-Ramos, Clara Martí-Dalmau, and David Badía-Villas. "Nutrients Assimilation and Chlorophyll Contents for Different Grapevine Varieties in Calcareous Soils in the Somontano DO (Spain)." Beverages 4, no. 4 (2018): 90. http://dx.doi.org/10.3390/beverages4040090.

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Lime-induced chlorosis (LIC) is an important abiotic constraint affecting the growth and yield of grapevines growing in calcareous soils in the Mediterranean region, and the sensory properties of the produced wine. In the work presented herein, the impact of LIC on the nutritional status and chlorophyll content was assessed for eleven varieties and a clone (Merlot, Pinot Noir, Cabernet Sauvignon, Tempranillo, Parraleta, Moristel, Aglianico, Macabeo, Sauvignon, Chardonnay, and Riesling), grafted to the same rootstock (1103 Paulsen). Macro- and micronutrient contents were determined in the fruit
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3

Iannini, C., G. B. Mattii, A. R. Rivelli, and A. Rotundo. "LEAF REMOVAL AND CLUSTER THINNING TRIALS IN AGLIANICO GRAPEVINE." Acta Horticulturae, no. 754 (October 2007): 241–48. http://dx.doi.org/10.17660/actahortic.2007.754.31.

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4

Sico, Maria Anna, Maria Grazia Bonomo, and Giovanni Salzano. "Isolation and characterization of Oenococcus oeni from Aglianico wines." World Journal of Microbiology and Biotechnology 24, no. 9 (2008): 1829–35. http://dx.doi.org/10.1007/s11274-008-9677-7.

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5

Di Vaio, Claudio, Nadia Marallo, Rosario Di Lorenzo, and Antonino Pisciotta. "Anti-Transpirant Effects on Vine Physiology, Berry and Wine Composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy." Agronomy 9, no. 5 (2019): 244. http://dx.doi.org/10.3390/agronomy9050244.

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In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant increases in the concentration of sugar musts; decoupling between technological grape maturity and phenolic maturity. The aim of our study was to evaluate the effect of a natural anti-transpirant on grapevine physiology, berry, and wine composition of Aglianico cultivar. For two years, Aglianico vines were treated at veraison with the anti-transpir
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6

Biafore, A., A. Vitti, D. Gioia, et al. "Preliminary investigations on bioactive molecules concentration in ‘Aglianico’ grape berries." Acta Horticulturae, no. 1188 (November 2017): 299–306. http://dx.doi.org/10.17660/actahortic.2017.1188.39.

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7

Donsì, Francesco, Giovanna Ferrari, Marina Fruilo, and Gianpiero Pataro. "Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes." Journal of Agricultural and Food Chemistry 58, no. 22 (2010): 11606–15. http://dx.doi.org/10.1021/jf102065v.

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8

Rinaldi, Alessandra, Clizia Villano, Carmine Lanzillo, et al. "Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape." Food Chemistry 233 (October 2017): 52–59. http://dx.doi.org/10.1016/j.foodchem.2017.04.093.

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9

Genovese, Alessandro, Boris Basile, Simona Antonella Lamorte, et al. "Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine." Horticulturae 7, no. 7 (2021): 184. http://dx.doi.org/10.3390/horticulturae7070184.

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The harvest time of grapes is a major determinant of berry composition and of the wine quality, and it is usually established through empirical testing of main biochemical parameters of the berry. In this work, we studied how the ripening stage of Aglianico grapes modulates key secondary metabolites of wines, phenolics and volatile compounds. Specifically, we analyzed and compared four berry ripening stages corresponding to total soluble solids of 18, 20, 22, and 25 °Brix and related aged wines. Wine color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) incre
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10

Tamborra, Pasquale, Dina Bolettieri, Michele Latorraca, Michela Tamborra, Fiorella Paradiso, and Michele Savino. "The shikimic acid: an important metabolite for Aglianico del Vulture wines." Italian Journal of Agronomy 9, no. 4 (2014): 182. http://dx.doi.org/10.4081/ija.2014.615.

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11

Cavallo, P., S. Poni, and A. Rotundo. "Ecophysiology and vine performance of cv. “Aglianico” under various training systems." Scientia Horticulturae 87, no. 1-2 (2001): 21–32. http://dx.doi.org/10.1016/s0304-4238(00)00159-x.

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12

Caruso, M., A. Capece, G. Salzano, and P. Romano. "Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine." Letters in Applied Microbiology 34, no. 5 (2002): 323–28. http://dx.doi.org/10.1046/j.1472-765x.2002.01090.x.

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13

Boselli, M., C. Iannini, C. Corso, A. Monaco, D. Iannelli, and C. Cottone. "ANALYSIS OF VARIABILITY IN THE AGLIANICO GRAPEVINE (Vitis vinifera) IN CAMPANIA." Acta Horticulturae, no. 528 (May 2000): 47–50. http://dx.doi.org/10.17660/actahortic.2000.528.4.

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14

Tamborra, Pasquale, and Marco Esti. "Authenticity markers in Aglianico, Uva di Troia, Negroamaro and Primitivo grapes." Analytica Chimica Acta 660, no. 1-2 (2010): 221–26. http://dx.doi.org/10.1016/j.aca.2009.11.014.

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15

Calabretti, Antonella, Maria Grazia Volpe, Alida Sorrentino, Elena Ionata, Fabio Santomauro, and Francesco La Cara. "Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast." Annals of Microbiology 61, no. 1 (2010): 131–36. http://dx.doi.org/10.1007/s13213-010-0150-0.

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16

Genovese, Alessandro, Simona A. Lamorte, Angelita Gambuti, and Luigi Moio. "Aroma of Aglianico and Uva di Troia grapes by aromatic series." Food Research International 53, no. 1 (2013): 15–23. http://dx.doi.org/10.1016/j.foodres.2013.03.051.

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17

Coppola, Francesca, Luigi Picariello, Martino Forino, Luigi Moio, and Angelita Gambuti. "Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition." Molecules 26, no. 4 (2021): 815. http://dx.doi.org/10.3390/molecules26040815.

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Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide,
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18

De Lorenzis, Gabriella, Serena Imazio, Barbara Biagini, Osvaldo Failla, and Attilio Scienza. "Pedigree Reconstruction of the Italian Grapevine Aglianico (Vitis vinifera L.) from Campania." Molecular Biotechnology 54, no. 2 (2012): 634–42. http://dx.doi.org/10.1007/s12033-012-9605-9.

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19

Testa, Bruno, Francesca Coppola, Silvia Jane Lombardi, et al. "Influence of Hanseniasporauvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine." Processes 9, no. 2 (2021): 326. http://dx.doi.org/10.3390/pr9020326.

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In this work was evaluated the effect of sequential inoculum of Hanseniaspora uvarum AS27 strain and a commercial Saccharomyces cerevisiae yeast on the physical–chemical and organoleptic features of Aglianico, a traditional red wine of Southern Italy. Four fermentation treatments on a pilot scale were performed. In fermentation treatment A, the alcoholic fermentation was spontaneously conducted by the indigenous yeasts present in grape must. In the fermentation treatments B and C were inoculated respectively S. cerevisiae FE and H. uvarum AS27 strains, as a single starter. The fermentation tre
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20

Rinaldi, Alessandra, Marianna Coppola, and Luigi Moio. "Aging of Aglianico and Sangiovese wine on mannoproteins: Effect on astringency and colour." LWT 105 (May 2019): 233–41. http://dx.doi.org/10.1016/j.lwt.2019.02.034.

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21

Labanca, Fabiana, Immacolata Faraone, Maria Rosaria Nolè, et al. "New Insights into the Exploitation of Vitis vinifera L. cv. Aglianico Leaf Extracts for Nutraceutical Purposes." Antioxidants 9, no. 8 (2020): 708. http://dx.doi.org/10.3390/antiox9080708.

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The leaves of Vitis vinifera L. have been used for a long time in traditional medicine for the treatment of many ailments. Grape polyphenols, indeed, have been demonstrated to be able to defend against oxidative stress, responsible for various disorders such as cancer, diabetes and neurodegenerative diseases. The effects of different extraction techniques, Soxhlet (SOX), Accelerated Solvent (ASE 40, ASE 50) and Ultrasound Assisted Extraction (UAE) were studied in this work to evaluate their impact on the chemical profile and bioactive potential of Vitis vinifera L. (cv. Aglianico) leaf extract
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22

Caiazzo, Elisabetta, Idolo Tedesco, Carmela Spagnuolo, Gian Luigi Russo, Armando Ialenti, and Carla Cicala. "Red Wine Inhibits Aggregation and Increases ATP-diphosphohydrolase (CD39) Activity of Rat Platelets in Vitro." Natural Product Communications 11, no. 6 (2016): 1934578X1601100. http://dx.doi.org/10.1177/1934578x1601100618.

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Moderate consumption of red wine has been shown to exert a peculiar cardioprotective effect compared with other alcoholic beverages; inhibition of platelet aggregation seems to be one of the mechanisms underlying this beneficial effect. CD39/ATP-diphosphohydrolase is an integral membrane glycoprotein metabolizing ATP and ADP to AMP; in concert with CD73/ecto-5′-nucleotidase, it contributes to extracellular adenosine accumulation. CD39 is considered a key modulator of thrombus formation; it inhibits platelet aggregation by promoting ADP hydrolysis. There is evidence that red wine consumption in
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23

Villano, C., A. Rinaldi, C. Lanzillo, et al. "Polyphenol content and differential expression of flavonoid biosynthetic pathway genes in berries of Aglianico." Acta Horticulturae, no. 1188 (November 2017): 141–48. http://dx.doi.org/10.17660/actahortic.2017.1188.19.

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24

Gambuti, A., D. Strollo, A. Erbaggio, L. Lecce, and L. Moio. "Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine." Journal of Food Science 72, no. 9 (2007): S623—S628. http://dx.doi.org/10.1111/j.1750-3841.2007.00536.x.

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25

Sipiczki, M., P. Romano, A. Capece, and M. Paraggio. "Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine." Journal of Applied Microbiology 96, no. 5 (2004): 1169–75. http://dx.doi.org/10.1111/j.1365-2672.2004.02254.x.

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26

Tat, L., F. Battistutta, P. Comuzzo, and R. Zironi. "ETHYL PHENYLACETATE AS THE PROBABLE RESPONSIBLE OF HONEY-LIKE CHARACTER IN AGLIANICO DEL VULTURE WINE." Acta Horticulturae, no. 754 (October 2007): 557–62. http://dx.doi.org/10.17660/actahortic.2007.754.74.

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27

Bonfante, A., A. Agrillo, R. Albrizio, et al. "Functional homogeneous zones (fHZs) in viticultural zoning procedure: an Italian case study on Aglianico vine." SOIL 1, no. 1 (2015): 427–41. http://dx.doi.org/10.5194/soil-1-427-2015.

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Abstract. This paper aims to test a new physically oriented approach to viticulture zoning at farm scale that is strongly rooted in hydropedology and aims to achieve a better use of environmental features with respect to plant requirements and wine production. The physics of our approach are defined by the use of soil–plant–atmosphere simulation models, applying physically based equations to describe the soil hydrological processes and solve soil–plant water status. This study (part of the ZOVISA project) was conducted on a farm devoted to production of high-quality wines (Aglianico DOC), loca
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28

Manfra, Michele, Mauro De Nisco, Adele Bolognese, et al. "Anthocyanin composition and extractability in berry skin and wine of Vitis vinifera L. cv. Aglianico." Journal of the Science of Food and Agriculture 91, no. 15 (2011): 2749–55. http://dx.doi.org/10.1002/jsfa.4517.

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29

Boscaino, Floriana, Elena Ionata, Francesco La Cara, Sabato Guerriero, Loredana Marcolongo, and Alida Sorrentino. "Impact of Saccharomyces cerevisiae and Metschnikowia fructicola autochthonous mixed starter on Aglianico wine volatile compounds." Journal of Food Science and Technology 56, no. 11 (2019): 4982–91. http://dx.doi.org/10.1007/s13197-019-03970-9.

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30

Tat, Lara, Piergiorgio Comuzzo, Franco Battistutta, and Roberto Zironi. "Sweet-like Off-flavor in Aglianico del Vulture Wine: Ethyl Phenylacetate as the Mainly Involved Compound." Journal of Agricultural and Food Chemistry 55, no. 13 (2007): 5205–12. http://dx.doi.org/10.1021/jf0637067.

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31

de Lorenzis, G., M. Squadrito, M. Rossoni, G. Simone di Lorenzo, L. Brancadoro, and A. Scienza. "Study of intra-varietal diversity in biotypes of Aglianico and Muscat of Alexandria (Vitis viniferaL.) cultivars." Australian Journal of Grape and Wine Research 23, no. 1 (2016): 132–42. http://dx.doi.org/10.1111/ajgw.12247.

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32

De Nisco, Mauro, Michele Manfra, Adele Bolognese, et al. "Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico)." Food Chemistry 140, no. 4 (2013): 623–29. http://dx.doi.org/10.1016/j.foodchem.2012.10.123.

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33

De Filippis, Francesca, Antonietta La Storia, and Giuseppe Blaiotta. "Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing." Food Microbiology 63 (May 2017): 117–22. http://dx.doi.org/10.1016/j.fm.2016.11.010.

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34

Gabriele, Morena, Chiara Gerardi, Jeannette J. Lucejko, Vincenzo Longo, Laura Pucci, and Valentina Domenici. "Effects of low sulfur dioxide concentrations on bioactive compounds and antioxidant properties of Aglianico red wine." Food Chemistry 245 (April 2018): 1105–12. http://dx.doi.org/10.1016/j.foodchem.2017.11.060.

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35

Picariello, Luigi, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, and Angelita Gambuti. "Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine." Molecules 25, no. 20 (2020): 4607. http://dx.doi.org/10.3390/molecules25204607.

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Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study, we evaluated the influence of four different commercial tannins (namely, condensed tannins, gallotannins, ellagitannins and tea tannins) during four saturation cycles. Method: Wine samples were added with four different tannin classes (30 g/hL) as to have 5 different experimental samples: control,
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36

Tarricone, Luigi, Michele Faccia, Gianvito Masi, and Giuseppe Gambacorta. "The Impact of Early Basal Leaf Removal at Different Sides of the Canopy on Aglianico Grape Quality." Agriculture 10, no. 12 (2020): 630. http://dx.doi.org/10.3390/agriculture10120630.

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It is known that early removal of basal leaves improves the exposure of cluster to direct sunlight and UV radiation, which positively influence the phenolic compounds and anthocyanin concentration of berries. This study was carried out to evaluate the effect of leaf removal applied before flowering to the basal zone of the canopy at different sides (fruit-zone north canopy side, south canopy side and north–south canopy side, respectively) of Aglianico vines trained to vertical shoot position system and row oriented to east–west (EW). The study was conducted in the controlled and guaranteed des
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37

Mazzei, Pierluigi, Nicola Francesca, Giancarlo Moschetti, and Alessandro Piccolo. "NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes." Analytica Chimica Acta 673, no. 2 (2010): 167–72. http://dx.doi.org/10.1016/j.aca.2010.06.003.

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38

Caccavello, Giulio, Matteo Giaccone, Pasquale Scognamiglio, Alessandro Mataffo, Maurizio Teobaldelli, and Boris Basile. "Vegetative, Yield, and Berry Quality Response of Aglianico to Shoot-Trimming Applied at Three Stages of Berry Ripening." American Journal of Enology and Viticulture 70, no. 4 (2019): 351–59. http://dx.doi.org/10.5344/ajev.2019.18079.

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39

Gambacorta, Giuseppe, Antonio Trani, Cristina Fasciano, Vito Michele Paradiso, and Michele Faccia. "Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines." Food Science & Nutrition 7, no. 2 (2019): 483–91. http://dx.doi.org/10.1002/fsn3.817.

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40

Pepe, Giacomo, Emanuela Salviati, Shara Francesca Rapa, et al. "Citrus sinensis and Vitis vinifera Protect Cardiomyocytes from Doxorubicin-Induced Oxidative Stress: Evaluation of Onconutraceutical Potential of Vegetable Smoothies." Antioxidants 9, no. 5 (2020): 378. http://dx.doi.org/10.3390/antiox9050378.

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The interest towards nutraceuticals able to counteract drug side effects is continuously growing in current chemotherapeutic protocols. In the present study, we demonstrated that smoothies containing mixtures of Citrus sinensis and Vitis vinifera L. cv. Aglianico N, two typical fruits of the Mediterranean diet, possess bioactive polyphenols that protect cardiomyocytes against doxorubicin-induced oxidative stress. The polyphenolic extracts isolated from Citrus sinensis- and Vitis vinifera-based functional smoothies were deeply characterized by Liquid Chromatography-Mass Spectrometry methods. Su
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41

Gambuti, A., D. Strollo, L. Lecce, and L. Moio. "THE EFFECT OF GRAPE RIPENESS STAGES ON POLYPHENOL CONTENT OF AGLIANICO (VITIS VINIFERA L.) WINE AGED FOR TWO YEARS." Acta Horticulturae, no. 754 (October 2007): 449–56. http://dx.doi.org/10.17660/actahortic.2007.754.59.

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42

Gambuti, A., S. Lamorte, R. Capuano, et al. "STUDY OF THE INFLUENCE OF GRAPE RIPENESS DEGREE ON AROMA CHARACTERISTICS OF AGLIANICO WINES BY INSTRUMENTAL AND SENSORY ANALYSIS." Acta Horticulturae, no. 754 (October 2007): 533–40. http://dx.doi.org/10.17660/actahortic.2007.754.71.

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43

Capece, Angela, Anna Sciancalepore, Francesco Sunseri, and Patrizia Romano. "Molecular tools for assessing genetic diversity inSaccharomyces cerevisiaeand in the grapevine cultivar aglianico del vulture typical of South Italy." Journal of Wine Research 15, no. 3 (2004): 179–88. http://dx.doi.org/10.1080/09571260500109251.

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44

Rinaldi, A., M. Jourdes, P. L. Teissedre, and L. Moio. "A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins." Food Chemistry 164 (December 2014): 142–49. http://dx.doi.org/10.1016/j.foodchem.2014.05.050.

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45

Badolati, Nadia, Raffaello Masselli, Maria Maisto, et al. "Genotoxicity Assessment of Three Nutraceuticals Containing Natural Antioxidants Extracted from Agri-Food Waste Biomasses." Foods 9, no. 10 (2020): 1461. http://dx.doi.org/10.3390/foods9101461.

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Grapes and apples are the most cultivated fruits in the Mediterranean basin and their agricultural processing is responsible for the production of a large amount of bio-waste. The reuse of this food biomass would increase the volume of recyclable/renewable biomaterial and lower the environmental impact due to the increasing demand for these biological products. To this purpose, agri-food waste from grape and apple processing have become an important source of phytochemicals, and many pharmaceutical industries are using it as starting material to produce dietary supplements, functional foods, a
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46

Esposito, Tiziana, Marina Paolucci, Francesca Sansone, Teresa Mencherini, Severina Pacifico, and Maria Grazia Volpe. "Exploitation and Valorization of Agro-Food Wastes from Grape Harvesting: Production, Characterization of MAE-Extracts from Vitis vinifera Leaves and Stabilization in Microparticulate Powder Form." Applied Sciences 11, no. 13 (2021): 5827. http://dx.doi.org/10.3390/app11135827.

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Grape harvesting generates a high amount of wastes, mostly leaves, which represent an economic and ecological problem for farmers. New products can be generated through these wastes, giving environmental, social, and economic advantages while also meeting the industry demand for novel natural ingredients. In this study, aqueous leaf-extracts from two cultivars of Vitis vinifera Aglianico (Agl) and Greco di Tufo (Gre) were produced by microwave-assisted extraction (MAE) and evaluated in composition by ATR- FTIR and HPLC to identify the main phenolic compounds, especially quercetin and kaempfero
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47

Cafaro, Caterina, Maria Grazia Bonomo, Antonio Guerrieri, Fabiana Crispo, Rosanna Ciriello, and Giovanni Salzano. "Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine." Folia Microbiologica 61, no. 1 (2015): 1–10. http://dx.doi.org/10.1007/s12223-015-0402-2.

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48

Gambuti, Angelita, Alessandra Rinaldi, Rita Pessina, and Luigi Moio. "Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction." Food Chemistry 97, no. 4 (2006): 614–20. http://dx.doi.org/10.1016/j.foodchem.2005.05.038.

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49

Basile, Boris, Giulio Caccavello, Matteo Giaccone, and Marcello Forlani. "Effects of Early Shading and Defoliation on Bunch Compactness, Yield Components, and Berry Composition of Aglianico Grapevines under Warm Climate Conditions." American Journal of Enology and Viticulture 66, no. 2 (2015): 234–43. http://dx.doi.org/10.5344/ajev.2014.14066.

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50

Brook, A., V. De Micco, G. Battipaglia, et al. "A smart multiple spatial and temporal resolution system to support precision agriculture from satellite images: Proof of concept on Aglianico vineyard." Remote Sensing of Environment 240 (April 2020): 111679. http://dx.doi.org/10.1016/j.rse.2020.111679.

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