Giuseppe Dipierro
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Giuseppe Dipierro has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Antonio Domenico Marsico
Council for Agricultural Research and Economics, Research Center Viticulture and Enology, Via Casamassima 148, 70010 Turi, Italy
1 shared publication - Carlo Bergamini
Council for Agricultural Research and Economics, Research Center Viticulture and Enology, Via Casamassima 148, 70010 Turi, Italy
1 shared publication - Flavia Angela Maria Maggiolini
Council for Agricultural Research and Economics, Research Center Viticulture and Enology, Via Casamassima 148, 70010 Turi, Italy
1 shared publication - Francesco Mazzone
Council for Agricultural Research and Economics, Research Centre Viticulture and Enology (CREA-VE), Via Casamassima 148, 70010 Turi, Italy
1 shared publication - Giambattista Debiase
Council for Agricultural Research and Economics-Research Center Viticulture and Enology (CREA-VE), Via Casamassima, 148, 70010 Turi, BA, Italy
1 shared publication - Lucia Rosaria Forleo
Council for Agricultural Research and Economics-Research Center Viticulture and Enology (CREA-VE), Via Casamassima, 148, 70010 Turi, BA, Italy
1 shared publication
Latest Publications
- Open Access
First Results on the Impact of Preharvest Application of Native Non-Saccharomyces Yeasts on Primitivo Wine Composition
This work evaluates how the vineyard-level application of selected indigenous non-Saccharomyces yeasts influences the chemical and aromatic profile of Primitivo wines, focusing on fermentation-derived metabolites and phenolic composition. The traditional method for making red wine relies on the use of sulfur dioxide (SO2) to ensure wine preservation, prevent oxidation, and produce microbiologically stable products. Applying beneficial non-Saccharomyces yeasts to grape surfaces shortly before harvest is a novel winemaking biotechnology aimed at producing wines with reduced SO2 inputs. This approach can influence fermentation outcomes, modulate wine chemistry, and reinforce regional identity. The produced wines were analyzed for conventional oenological parameters, as well as for their phenolic and aromatic profiles. Results showed that field applications of our strains of L. thermotolerans and St. bacillaris positively modulate both the phenolic and aromatic profile of young Primitivo wine produced with reduced amounts of SO2.
Open AccessFirst Results on the Impact of Preharvest Application of Native Non-Saccharomyces Yeasts on Primitivo Wine Composition
This work evaluates how the vineyard-level application of selected indigenous non-Saccharomyces yeasts influences the chemical and aromatic profile of Primitivo wines, focusing on fermentation-derived metabolites and phenolic composition. The traditional method for making red wine relies on the use of sulfur dioxide (SO2) to ensure wine preservation, prevent oxidation, and produce microbiologically stable products. Applying beneficial non-Saccharomyces yeasts to grape surfaces shortly before harvest is a novel winemaking biotechnology aimed at producing wines with reduced SO2 inputs. This approach can influence fermentation outcomes, modulate wine chemistry, and reinforce regional identity. The produced wines were analyzed for conventional oenological parameters, as well as for their phenolic and aromatic profiles. Results showed that field applications of our strains of L. thermotolerans and St. bacillaris positively modulate both the phenolic and aromatic profile of young Primitivo wine produced with reduced amounts of SO2.