Ricerca

In questa sezione trovi una selezione di studi, articoli scientifici, pubblicazioni accademiche e ricerche condotte sul Catarratto. Il vitigno, la sua evoluzione, le caratteristiche enologiche e ambientali raccontate dal punto di vista della scienza. Un viaggio tra dati, analisi e scoperte, da leggere con curiosità e magari… con un calice accanto. Clicca per esplorare i contenuti.

Articoli scientifici su riviste internazionali

  • Microsatellite analyses for evaluation of genetic diversity among Sicilian grapevine cultivars

  • Characterization of Native Sicilian Wines by Phenolic Contents, Antioxidant Activity and Chemometrics

  • Qualitative determinants of wine demand: an exploratory analysis of two Sicilian wines “Catarratto” and “Nero d’Avola”

  • Mantonico bianco Grapevine Cultivar Is the 3 Second Parent of the Sicilian Catarratto

  • Thiol precursors in Catarratto Bianco Comune and Grillo grapes and effect of clarification conditions on the release of varietal thiols in wine

  • Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

  • The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine

  • Vineyard irrigation and assessment of ecosystem service: Experimental trials on “Catarratto” cultivar for the production of “Bianco di Alcamo” DOC wine

  • Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine

  • Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines

  • Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines

  • Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines

  • Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines

  • High-throughput 18K SNP array to assess genetic variability of the main grapevine cultivars from Sicily

Articoli scientifici su riviste nazionali

  • Wine BioFlavouring: quanto sono importanti i lieviti nella definizione dell’aroma del vino

  • Rivista di enologia

  • La nutrizione microbica esalta la complessità aromatica

  • I racemi, da prodotto di scarto a ottima base spumante

Convegni

  • Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives

  • Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine

  • Co-inoculation of Lactic Acid Bacteria and Saccharomyces cerevisiae strains to generate volatile organic compounds with high olfactory impact in Catarratto wine

  • Non-conventional yeasts (Starmerella lactis-condensi and Candida oleophila) and Lactic Acid Bacteria (Lactiplantibacillus plantarum and Oenococcus oeni) in sequentially inoculated fermentations: a strategy to improve aroma of Catarratto wine