GALLO, ADELAIDE
GALLO, ADELAIDE
CTT [2018-01 - today]: FOOD CHARACTERIZATION AND PROCESSING DEPARTMENT
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine
2026-01-01 Gallo, A.; Larcher, R.; Schneider, R.; Barbero, A.; Tonidandel, L.; Pradal, M.; Farines, V.; Galeote, V.; Roman Villegas, T.
Efectos de la suplementación con oxígeno durante la fermentación en la expresión génica y la liberación de tioles en el vino
2025-01-01 Roman Villegas, T.; Cisillotto, B.; Cappello, N.; Paolini, M.; Celotti, E.; Natolino, A.; Dell'Oca, D.; Malacarne, M.; Martintoni, S.; Mittempergher, A.; Gallo, A.; Larcher, R.
Experiencias de valorización enológica del Souvignier gris in Trentino
2025-01-01 Roman Villegas, T.; Cisillotto, B.; Cappello, B.; Paolini, M.; Celotti, E.; Natolino, A.; Dell’Oca, D.; Malacarne, M.; Martintoni, S.; Mittempergher, A.; Gallo, A.; Larcher, R.
Tratamiento con aspergillopepsinas-i: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos
2025-01-01 Gallo, A.; Schneider, R.; Cappello, N.; Mittempergher, A.; Celotti, E.; Pallavezzati, C.; Natolino, A.; Cappello, N.; Roman Villegas, T.
Yeasts proteins: studies for sustainable protein stability of white wines
2025-01-01 Celotti, E.; Roman Villegas, T.; Gallo, A.; Larcher, R.; Staver, M.; Dminić Rojnić, I.; Šegon, P.; Natolino, A.; Matijašić, D.; Damijanić, K.
Innovación en la vinificación: posibilidades de aplicación de los ultrasonidos desde el estrujado hasta la crianza del vino
2025-01-01 Celotti, E.; Roman Villegas, T.; Gallo, A.; Natolino, A.
Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides
2025-01-01 Gallo, A.; Schneider, R.; Celotti, E.; Natolino, A.; Cappello, N.; Roman Villegas, T.
Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes
2025-01-01 Cappello, N.; Gallo, A.; Bellini, T.; Bruni, F.; Agapov, R.; Stefanini, M.; Bettalli, V.; Dorigatti, C.; Masuero, D.; Mittempergher, A.; Roman Villegas, T.
Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini
2024-01-01 Celotti, E.; Natolino, A.; Roman Villegas, T.; Gallo, A.
Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies
2024-01-01 Gallo, A.; Roman, T.; Paolini, M.; Cappello, N.; Guzzon, R.; Carrau, F.; Schneider, R.; Larcher, R.
Impact of using yeast derivatives on the development of atypical aging in wines
2024-01-01 Delaiti, S.; Nardin, T.; Pedo', S.; Larcher, R.; Gallo, A.; Cappello, N.; Roman, T.
Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties
2024-01-01 Gallo, A.; Roman, T.; Paolini, M.; Tonidandel, L.; Leonardelli, A.; Celotti, E.; Nardin, T.; Natolino, A.; Cappello, N.; Larcher, R.
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine
2024-01-01 Gallo, A.; Roman, T.; Paolini, M.; Cappello, N.; Castello, D.; Schiavon, S.; Guzzon, R.; Carrau, F.; Schneider, R.; Larcher, R.
Does treatment of grape juice with aspergillopepsin-i influence wine aroma?
2024-01-01 Gallo, A.; Roman Villegas, T.; Paolini, M.; Celotti, E.; Natolino, A.; Tonidandel, L.; Barbero, A.; Nardin, T.; Schneider, R.; Larcher, R.
Yeasts protein extracts: new low impact tool for wine protein stability
2024-01-01 Celotti, E.; Roman Villegas, T.; Gallo, A.; Larcher, R.; Damijanić, K.; Staver, M.; Dminić Rojnić, I.; Šegon, P.; Natolino, A.
Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity
2024-01-01 Carrau, F.; Valera, M.J.; Boido, E.; Gallo, A.; Roman Villegas, T.; Schneider, R.; Dellacassa, E.
The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio
2024-01-01 Paolini, M.; Gallo, A.; Cappello, N.; Larcher, R.; Roman Villegas, T.
The use of aspergillopepsin-I in winemaking
2024-01-01 Gallo, A.; Roman Villegas, T.; Celotti, E.; Paolini, M.; Natolino, A.; Tonidandel, L.; Barbero, A.; Nardin, T.; Marangon, M.; Curioni, A.; Larcher, R.
Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties
2024-01-01 Roman Villegas, T.; Cappello, N.; Dell'Oca, D.; Natolino, A.; Celotti, E.; Larcher, R.; Gallo, A.
The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation
2024-01-01 Gallo, A.; Roman Villegas, T.; Larcher, R.; Schneider, R.; Barbero, A.; Tonidandel, L.; Pradal, M.; Farines, V.; Galeote, V.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2026 | Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine | Gallo, A.; Larcher, R.; Schneider, R.; Barbero, A.; Tonidandel, L.; Pradal, M.; Farines, V.; Galeote, V.; Roman Villegas, T. | - | |
| 1-gen-2025 | Efectos de la suplementación con oxígeno durante la fermentación en la expresión génica y la liberación de tioles en el vino | Roman Villegas, T.; Cisillotto, B.; Cappello, N.; Paolini, M.; Celotti, E.; Natolino, A.; Dell'Oca, D.; Malacarne, M.; Martintoni, S.; Mittempergher, A.; Gallo, A.; Larcher, R. | - | |
| 1-gen-2025 | Experiencias de valorización enológica del Souvignier gris in Trentino | Roman Villegas, T.; Cisillotto, B.; Cappello, B.; Paolini, M.; Celotti, E.; Natolino, A.; Dell’Oca, D.; Malacarne, M.; Martintoni, S.; Mittempergher, A.; Gallo, A.; Larcher, R. | - | |
| 1-gen-2025 | Tratamiento con aspergillopepsinas-i: effecto sobre los derivados peptídicos del mosto y los índices de estabilidad de los vinos | Gallo, A.; Schneider, R.; Cappello, N.; Mittempergher, A.; Celotti, E.; Pallavezzati, C.; Natolino, A.; Cappello, N.; Roman Villegas, T. | - | |
| 1-gen-2025 | Yeasts proteins: studies for sustainable protein stability of white wines | Celotti, E.; Roman Villegas, T.; Gallo, A.; Larcher, R.; Staver, M.; Dminić Rojnić, I.; Šegon, P.; Natolino, A.; Matijašić, D.; Damijanić, K. | - | |
| 1-gen-2025 | Innovación en la vinificación: posibilidades de aplicación de los ultrasonidos desde el estrujado hasta la crianza del vino | Celotti, E.; Roman Villegas, T.; Gallo, A.; Natolino, A. | - | |
| 1-gen-2025 | Effect of must temperature and aspergillopepsin-I supplementation on PR-protein derived peptides | Gallo, A.; Schneider, R.; Celotti, E.; Natolino, A.; Cappello, N.; Roman Villegas, T. | - | |
| 1-gen-2025 | Chromatic characteristics of Nermantis and Termantis wines from traditional and withered grapes | Cappello, N.; Gallo, A.; Bellini, T.; Bruni, F.; Agapov, R.; Stefanini, M.; Bettalli, V.; Dorigatti, C.; Masuero, D.; Mittempergher, A.; Roman Villegas, T. | - | |
| 1-gen-2024 | Le proteine del lievito: ulteriore strumento per la stabilità proteica dei vini | Celotti, E.; Natolino, A.; Roman Villegas, T.; Gallo, A. | - | |
| 1-gen-2024 | Aroma features of Hanseniaspora vineae Hv205 wines in sequential and co-inoculation strategies | Gallo, A.; Roman, T.; Paolini, M.; Cappello, N.; Guzzon, R.; Carrau, F.; Schneider, R.; Larcher, R. | - | |
| 1-gen-2024 | Impact of using yeast derivatives on the development of atypical aging in wines | Delaiti, S.; Nardin, T.; Pedo', S.; Larcher, R.; Gallo, A.; Cappello, N.; Roman, T. | - | |
| 1-gen-2024 | Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties | Gallo, A.; Roman, T.; Paolini, M.; Tonidandel, L.; Leonardelli, A.; Celotti, E.; Nardin, T.; Natolino, A.; Cappello, N.; Larcher, R. | - | |
| 1-gen-2024 | The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine | Gallo, A.; Roman, T.; Paolini, M.; Cappello, N.; Castello, D.; Schiavon, S.; Guzzon, R.; Carrau, F.; Schneider, R.; Larcher, R. | - | |
| 1-gen-2024 | Does treatment of grape juice with aspergillopepsin-i influence wine aroma? | Gallo, A.; Roman Villegas, T.; Paolini, M.; Celotti, E.; Natolino, A.; Tonidandel, L.; Barbero, A.; Nardin, T.; Schneider, R.; Larcher, R. | - | |
| 1-gen-2024 | Yeasts protein extracts: new low impact tool for wine protein stability | Celotti, E.; Roman Villegas, T.; Gallo, A.; Larcher, R.; Damijanić, K.; Staver, M.; Dminić Rojnić, I.; Šegon, P.; Natolino, A. | - | |
| 1-gen-2024 | Mixed cultures of Hanseniaspora vineae and Saccharomyces cerevisiae: the compromise between completing fermentation and increasing wine flavor complexity | Carrau, F.; Valera, M.J.; Boido, E.; Gallo, A.; Roman Villegas, T.; Schneider, R.; Dellacassa, E. | - | |
| 1-gen-2024 | The volatile composition of wine is affected by the Hanseniaspora vineae-to-Saccharomyces cerevisiae inoculum ratio | Paolini, M.; Gallo, A.; Cappello, N.; Larcher, R.; Roman Villegas, T. | - | |
| 1-gen-2024 | The use of aspergillopepsin-I in winemaking | Gallo, A.; Roman Villegas, T.; Celotti, E.; Paolini, M.; Natolino, A.; Tonidandel, L.; Barbero, A.; Nardin, T.; Marangon, M.; Curioni, A.; Larcher, R. | - | |
| 1-gen-2024 | Long-term memory of experts for the definition of wine aroma descriptors of resistant varieties | Roman Villegas, T.; Cappello, N.; Dell'Oca, D.; Natolino, A.; Celotti, E.; Larcher, R.; Gallo, A. | - | |
| 1-gen-2024 | The expression of STR3 and IRC7 are differently affected by oxygen addition during fermentation | Gallo, A.; Roman Villegas, T.; Larcher, R.; Schneider, R.; Barbero, A.; Tonidandel, L.; Pradal, M.; Farines, V.; Galeote, V. | - |