Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties.

Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips contact required to reach the desired effect can last several weeks or months. A low-pressure continuous dynamic (LPCD) extractor in which a closed-circle, low-pressure continuous flow of wine passes through an extraction cell filled with chips, was evaluated as a tool to tune red wine properties in few hours.

The longitudinal characterization of immune responses in COVID-19 patients reveals novel prognostic signatures for disease severity, patients' survival and long COVID.

Introduction: SARS-CoV-2 pandemic still poses a significant burden on global health and economy, especially for symptoms persisting beyond the acute disease. COVID-19 manifests with various degrees of severity and the identification of early biomarkers capable of stratifying patient based on risk of progression could allow tailored treatments.

Methods: We longitudinally analyzed 67 patients, classified according to a WHO ordinal scale as having Mild, Moderate, or Severe COVID-19.

Use of vine-shoots stilbene extract to the reduction of SO in red and rosé Italian wine: Effect on phenolic, volatile, and sensory profiles.

Sulfur dioxide (SO) is one of the most used additives in wine industry for its antioxidant and antimicrobial activity. However, due to health concerns, consumers' demand of wines with either reduced or totally replaced SO has increased. This study aimed to assess the effect of partial and total replacement of SO with a vine-shoots extract rich in stilbenes in rosé (cv.

Feasibility of excitation-emission fluorescence spectroscopy in tandem with chemometrics for quantitation of trans-resveratrol in vine-shoot ethanolic extracts.

Background: trans-Resveratrol (TR) is a well-known phytochemical compound with important biological properties. It can be recovered from agri-food by-products or wastes, such as vine shoots. Once recovered, its concentration should be measured, possibly in a green, non-destructive, and efficient manner.

Application of toasted vine-shoot chips and ultrasound treatment in the ageing of Primitivo wine.

Ageing wine in barrels is an historical practice used to improve the aromatic complexity of wine, but due to the high cost and the long ageing period, alternative approaches have been developed, such as the use of wood chips and ultrasound treatment. The present paper reports the results of an investigation performed on wine (cv. Primitivo).