Publications by authors named "Marco Vendrame"

To the authors' knowledge, this is the first report of the use of emulsion-Polymerase chain reaction (e-PCR) coupled with denaturing gradient gel electrophoresis (DGGE) analysis. In the present work the effectiveness of ePCR in improving the power of the DGGE technique for microbial population studies was tested. Our results indicated that ePCR results in uniform amplification of several DNA molecules, overcoming the major limitations of conventional PCR, such as preferential amplification and DNA concentration dependence.

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Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging activity (measured by DPPH assay), oxygen consumption capacity and ability to reduce wine colour and predisposition to browning. Trials were performed in white wines and model solution. SO2 was the most active in reducing wine colour development.

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Brettanomyces bruxellensis is a current problem in winemaking all over the world, and the question if B. bruxellensis has a positive or negative impact on wine is one of the most controversial discussions in the world. The presence of live B.

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Malolactic fermentation is an important step in winemaking, but it has to be avoided in some cases. It's carried out by lactic acid bacteria belonging mainly to the genus Oenococcus, which is known to be a slow growing bacterium. Classical microbiological methods to enumerate viable cells of Oenococcus oeni in must and wine take 7-9 days to give results.

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