0000000000254279
AUTHOR
Spanò G. M.
showing 2 related works from this author
Microbiological characteristics of compost produced from dairy and wine by-products
2019
Wine and dairy chains rapresent of the agri-foof leading sectors in Sicily. Composting residues from these two chains would contribute to increase the environmental sustainability of the production with additional advantages represented by the reduction the costs recover soil fertility. This work represents the first attempt to combine the green of the vine cultivation as well as wine and dairy by-products. Raw materials provided potential bioactivators identified as Bacillus subtilis, Bacillus velezensis and Kocuria rhizophila which showed cellulolytic activity. The strain were inocultated in the mass to be composted in order to accelerate the process. Four compost trials were performed: (…
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine
2019
The production of sparkling wines in Sicily is increasing considerably. The most important oenological characteristics of high quality sparkling wines are high content of acidity and low pH. In Sicily, white grape varieties such as those of the cultivar Grillo are characterized by very low concentrations of malic and tartaric acids due to hot climate and reduced rainfall typical of the production area. On the other hand, a very large amount of raceme grapes, characterized by low pH and high content of tartaric and malic acids, is largely produced by Grillo varieties. Hence, the winemaking of racemes might represent a technological solution to increase the quality of the acids in the final w…