Emanuele Boselli

• PhD
• Professor (Associate) at Free University of Bozen-Bolzano

Il Verdicchio è il più importante vino bianco delle Marche ed è uno dei più conosciuti vini bianchi italiani all’estero (1). Negli ultimi anni sono state studiate le procedure di vinifi cazione ottimali per migliorare l’impatto aromatico del Verdicchio, diversifi care la produzione ed ottenere vini con caratteristiche sensoriali più attrattive per...

The olive paste obtained after crushing was fast preheated under different time/temperature conditions and then malaxed in an industrial oil mill (600 kg Frantoio/Leccino olive blend). Legal parameters (peroxides, free acidity and sensory panel), oil yield, total phenolic content, oxidative stability and phenolic profile were monitored during 12 mo...

The oil produced from the fruits of Olea europaea by the use of physical means such as pressure or centrifugation and without any chemical treatment is defined as virgin olive oil (VOO). Over the past decade, the consumption of olive oil has decreased in three world main producing countries (Italy, Spain and Greece), whereas it is increasing in mos...

In the food industry, innovative packaging solutions are increasingly important for reducing food waste and contributing to global sustainability efforts. However, current food packaging is generally passive and unable to adapt to changes in the food environment in real time. To address this, a battery‐less and autonomous smart packaging system is...

The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health‐conscious consumers to seek a lower alcohol alternative without compromising the authentic win...

In the food industry, innovative packaging solutions are increasingly important for reducing food waste and for contributing to global sustainability efforts. However, current food packaging is generally passive and unable to adapt to changes in the food environment in real-time. To address this, we have developed a battery-less and autonomous smar...

A red wine that had aged in bottle for five years was treated with ultrasound (40 kHz) for 5 min and 30 min twice weekly and analysed after 3, 6, 9, and 12 months. Sensory analysis showed differences in overall quality at months 3 and 6, with the ultrasound-treated wines preferred. The ultrasound treatment did not decrease the free sulfur dioxide c...

The sensory and chemical properties of ‘Pinot Blanc’ wine from South Tyrol were studied in relation to vineyard location and winemaking technique. Musts and wines were collected from a local producer. Wines made with the same control vinification but from different vineyards (Aldino 800, Montagna 450, and Klaus 550 m.a.s.l) were analyzed. Then wine...

The use of pesticides in viticulture may play a crucial role in ensuring the health and quality of grapes. This review analyzes the most common pesticides used, illustrating their classification and toxicity, and their variations throughout the winemaking process. Fungicides are generally harmless or mildly toxic, whereas insecticides are classifie...

Vitis vinifera L. ‘Gewürztraminer’ produces distinctive, aromatic wines that are strongly influenced by their terroir. This metabolomic study used a data-driven approach, including Principal Component Analysis (PCA) and Multifactorial Analysis (MFA), to correlate a quali-quantitative multivariate concept of terroir (including soil characteristics,...

The effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statistical analysis was applied to identify the most relevant compounds associated with the variability in...

Featured Application The results show that ultrasound can be successfully implemented for the efficient extraction of anthocyanins from blackcurrant pomace. From a circular economy perspective, this research is dedicated to the food and pharmaceutical industries to show that blackcurrant pomace, considered a waste, can be a very valuable raw materi...

Elucidating the chemistry of wine would help defining its quality, chemical and sensory characteristics and optimise the wine-making processes. High-performance liquid chromatography coupled with UV–Vis spectroscopy (HPLC–UV–Vis) is a common analysis method used to obtain the molecular profile of wine samples. We propose a complete procedure for th...

Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve...

About 70 percent of fungicides consumed in European agriculture are used in viticulture, in contrast to the fact that vineyards occupy only 7 percent of the cultivated area (Nesselhauf, Fleuchaus, and Theuvsen, 2019). Cultivation of disease-resistant hybrid grape cultivars (DRHGC), also known as ‘PIWI’ (from the German Pilzwiderstandsfähige Rebsort...

The effects of pre-fermentative freezing of red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile of anthocyans of the musts and the finished wine. Peonidin-3-glucoside is the main anthocyanin in Schiava grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape freezing increased the...

The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d) cold stabilization with or without bentonite trea...

Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU’s goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape‐cultivar...

Australian Wine & Viticulture Journal - non-peer reviewed industry journal. While previous studies conducted in Australia on the impact of climate change on wine quality have taken place on relatively flat sites in warmer regions, this study took place in a cool-climate Adelaide Hills Pinot Noir vineyard. It provides some insight into the potentia...

Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supp...

Soil microbiota, including arbuscular mycorrhizal fungi (AMF), are critical for plant nutrition in non-agricultural ecosystems. A new study by Edlinger et al. shows that agricultural soils are negatively impacted by fungicide use and generally have lower AMF diversity and abundance.

Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even under optimal storage conditions, environmental microvibrations can be a constant source of energy transfer to the stored bottles, and little is known about their effects o...

Spanish-style table olives are one of the most common processed foods in the Mediterranean countries. Lack of control during fermentation can lead to one of the main defects of the olive, called ‘Zapateria’, caused by the combination of volatile fatty acids reminiscent of rotten leather. In this study, table olives altered with ‘Zapateria’ defect w...

Olives treated according to the Spanish-style are firstly treated with caustic soda and then fermented in brine to reduce phenols. Next, olives are packed and subjected to pasteurization. The effect of different high hydrostatic pressure treatments (400 MPa, 4 and 6 min) was evaluated in Spanish-style table olives fermented with olive leaf extract...

Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was sealed with closures made of a ‘blend’ (B) of natural cork microgranules and polymers without glue and was...

A multivariate regression approach based on sensory data and chemical compositions has been applied to study the correlation between the sensory and chemical properties of Pinot Blanc wines from South Tyrol. The sensory properties were identified by descriptive analysis and the chemical profile was obtained by HS-SPME-GC/MS and HPLC. The profiles o...

Current legislation in Spain indicates that table olives must be free of off-odors and off-flavors and without symptoms of ongoing alteration or abnormal fermentations. In this regard, the International Olive Council (IOC) has developed a protocol for the sensory classification of table olives according to the intensity of the predominantly perceiv...

In recent years, the application of nanotechnology for the development of new “smart fertilizers” is regarded as one of the most promising solutions for boosting a more sustainable and modern grapevine cultivation. Despite showing interesting potential benefits over conventional fertilization practices, the use of nanofertilizers in viticulture is...

The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of delivery using different packaging systems (boxes, bottles, containers) and the impacts of mode of shi...

This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. ‘Manzanilla de Sevilla’ (southwest of Spain, Badajoz) and ‘Manzanilla Cacereña’ (northwest of Spain, Caceres) olives were processed at an industrial scale in table olive fermenters whose brine was subjected to di...

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticul...

Different technical cork stoppers (blend of natural cork microgranules, one-piece natural cork, agglomerated natural cork, technical cork 1+1) were compared to evaluate the effects on the phenolic, volatile profiles and dissolved oxygen in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wines, which were stored in bottle...

Black truffle (Tuber melanosporum Vitt.) is a fine agro-food product known for its unique aroma and very limited shelf life (maximum of 5–7 days, room temperature). Hypobaric packaging at 30 kPa, a mix of 1% O2/99% N2, and 40% CO2/60% N2 were studied to prolong the shelf life of black truffle at 4 °C in sealed polypropylene vessels, compared to nor...

The effects of different closure materials for stoppers were evaluated on the volatile and non-volatile composition and sensory profile of an Italian grappa (a fermented grape pomace brandy) stored in bottles for 12 months. With respect to technical stoppers, micro-granulated cork stoppers increasingly absorbed the distillate over storage and relea...

The identification of cyclic (or crown) B-type proanthocyanidins in wine was recently reported; this identification has unlocked new possibilities for their application to wine quality evaluation. Here, cyclic and non-cyclic B-type proanthocyanidins, along with other phenolic compounds as well as sensory and oenological parameters, were characteriz...

The quality-labeling category of high-quality (HQ) milk defined by the Italian legislation must comply with specific requirements concerning rigorous breeder management, hygienic controls, fat and protein content, bacterial load, somatic cells, lactic acid content, and non-denatured soluble serum proteins. However, there is no specification for the...

The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinificati...

Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol, tyrosol, oleuropein, procyanidin B1, catechin, vanillic acid, caffeic acid, syringic acid, epicatechin, p‐coumaric acid, and verbascoside were the most important phenols f...

A solid phase extraction method was applied for the identification of a series of unconventional crown (macrocyclic) B-type proanthocyanidin tetramers (m/z 1169.2557, 1185.2507, 1201.2456, 1217.2405) and pentamers (m/z 1457.3191, 1473.3140, 1489.3090, 1505.3039, 1521.2988) containing (epi)catechins only (procyanidins) or (epi)catechins and (epi)gal...

Nineteen red and white wines were screened for the presence of crown (oligomeric cyclic) procyanidins with 4, 5 or 6 (epi)catechin monomers by means of HPLC-HRMS/MS. For the first time, the distribution of crown procyanidins in wines obtained from several grape varieties was discussed including white wines. The ratios between crown and non-cyclic p...

The profile of selected classes of phenolic compounds have been extensively studied to build analytical protocols aimed at assessing wine quality (and authenticity). For white wines, this task is more challenging due to generally lower levels of phenolic compounds compared to red wines. Pinot blanc is one of the top white wines produced in South Ty...

Introduction: A tetrameric procyanidin characterized by an unusual B-type ‘crown’ (cyclic) structure was recently identified in wine. 1-3 The presence of other ‘crown’ proanthocyanidins (PAC) congeners with various monomers composition and conformations was also hypothesized. These PAC display higher polarities than their non-cyclic analogues and...

This work proposes a novel method for the direct flow injection profiling of acyl glycerols in edible oils and fats without preliminary extraction and consequent reconstitution in the injection solvent. The work exploits the outstanding performance of high‐resolution mass spectrometry to target unique elemental compositions even in the most complex...

Mountain farming provides high-quality food products due to the peculiar characteristics of the raw materials combined with traditional processing conditions. However, these products and their intrinsic characteristics are not clearly recognized by consumers on the market. Nowadays, Protected Designation of Origin (PDO), Protected Geographical Indi...

The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails ( Coturnix japonica ) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium , B. subtilis , S. cerevisiae ) and two different phytase prepa...

The identification of cyclic B‐type procyanidins in grape and wine was recently disclosed. Some of these were also found in berries of totally different vegetal species (e.g. Vaccinium sp.). However, presence of a wider class of these cyclic condensed tannin compounds with variably substituted monomers has never been addressed so far. Here, an exte...

Hydrogen/deuterium exchange coupled with high-resolution mass spectrometry was successfully applied for the identification of A-type tetrameric, pentameric, and hexameric procyanidins in peanut skin. This extended a previous study on isomeric cyclic B-type unconventional tetramer, pentamer, and hexamer procyanidins found in wine and cranberries. No...

The sensory properties, the phenolic composition and the volatile profile of Chardonnay wine made in‐amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). Hierarchical Cluster Analysis and Principal Component Analysis built on the phenolics and volatiles variables allowed to group effectiv...

Rationale Cyclic B‐type (referred also as crown) proanthocyanidins were recently identified in wines. An HPLC‐HRMS/MS method was applied to study the binding of cyclic and non‐cyclic PAC to potassium and calcium ions, which affect the chemico‐physical stability of wines. Different binding affinities suggest that cyclic and non‐cyclic analogues, des...

The applicability of the spray-dried whey for the production of reduced-calorie mayonnaise-type emulsions was studied. Whey was used as a stabilizing/emulsifying agent and as a fat-replacement component. Whey powder was spray-dried at 130, 140, and 180 °C. As control sample, 80% w/w standard fat emulsion was prepared. Mayonnaise-like fat-reduced em...

The content of ubiquinone (UBN) was evaluated in Italian high-quality (HQ) raw cow milk. Samples were collected from four cowsheds in two different days during summer and winter. The fat content in HQ raw cow milk ranged between 2.86% and 3.46%, while UBN content varied between 0.15 and 0.45 µg/g milk. The fat content was significantly influenced b...

Due to their antioxidant properties, biophenolic compounds from vegetables and derived products are very demanded by the consumers. The olive fruit pulp is rich in these compounds, and, in this paper, the influence of irrigation on the levels of these compounds has been investigated. Methanolic extracts from olive paste samples submitted to differe...

Cyclic B-type proanthocyanidins in red wines and grapes have been discovered recently. However, proanthocyanidins of a different chemical structure (non-cyclic A-type proanthocyanidins) already known to be present in cranberries and wine possess an identical theoretical mass. As a matter of fact, the retention times and the MS/MS fragmentations fou...

The antioxidant properties of fresh black truffles (Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere (A), reduced pressure (V), mix 1% O2/99% N2 (ON) and mix 40% CO2/60% N2 (CN) were evaluated during 28 days of storage. The results were compared with the volatile fingerprint determined by SPME-GC/MS...

An electronic tongue based on a flow injection system equipped with a multichannel amperometric detector was used to determine the antioxidant activity, total phenols and bitter taste of red wines. The detector composed of four glassy carbon electrodes, arranged in a square configuration, where two parallel electrodes (poised at E1=+400 and E2=+800...

Untargeted HPLC-HRMS approach to evaluate the effects of modified atmospheres in Tuber melanosporum (Black Truffles) shelf-life.

Freshly harvested Tuber melanosporum samples were packed and stored at 4. °C under reduced atmospheric pressure or modified atmosphere for four weeks. Multivariate analysis was employed to correlate the antioxidant power of the ethanolic extracts of the samples with the chemical composition determined by high resolution mass spectrometry. High perf...

The volatile profile of broiled minced pork cutlets with different beef addition (0-15 %) and a commercial product (i.e. containing also non-meat ingredients) were investigated after separation and freezing of the inner part. Specific volatile compounds were used to distinguish the meat products from the product containing non-meat ingredients. The...

The high value of dry extract and volatile acidity could statistically differentiate (P ˂ 0.05) the Chardonnay wine obtained in amphorae with maceration and stored for six months from the wine obtained in barrels and barriques, as evidenced by the analysis of variance. Similarly, the principal component analysis showed that all the amphorae wines s...

Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH 4, 24 h, 4 °C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled (185 °C, 30 min). In all K cutlets, significant higher amounts of volatile compounds (VCs) were developed after broiling than th...

The rheology of viscous-gel forming gums (VGUMS) extracted from cereal grains (barley, oat, wheat) by using alkaline or acid solutions was investigated in this study. Molecular weight (Mw), viscosity average molecular weight (Mv), overlap concentration (C*) and intrinsic viscosity [η] of VGUMS were predicted by viscosity calibration assays using a...

Emmer wheat (EW, Triticum dicoccum) grows under adverse climatic and soil conditions in the hilly areas of Italy and other temperate regions. So far, EW has been used for pasta or bakery products. The malt obtained from EW was used to produce a light beer, a double malt beer, and beers with 50% (B50) and 30% (B30) EW malt combined with barley malt....

The herbaceous (vegetative) character of wine can be sensorially pleasant or not depending on different circumstances. This character can be specific to a particular grape cultivar (an endogenous varietal character) or produced during the winemaking procedure, from either an endogenous or exogenous cause. Several volatile wine components containing...

The Minor Polar Compounds (MPC) (free fatty acids, acylglycerols, aliphatic alcohols, sterols, triterpenic acids and phenolic compounds) of virgin olive oil (VOO) play not only an important role for health and sensory properties (strong antioxidants and radical scavengers) but have also been used as natural chemical markers to characterize the qual...

A survey was conducted on a Turkish Educated Group (TG), European Educated Group (EG) and a Turkish Public Group (TPG), to reveal possible differences in the perception and awareness of the EU Food Safety policy. The majority was aware which authority is responsible for food safety at national level but did not clearly understand how to make food c...

A survey was conducted on a Turkish Educated Group (TG), European Educated Group (EG) and a Turkish Public Group (TPG), to reveal possible differences in the perception and awareness of the EU Food Safety policy. The majority was aware which authority is responsible for food safety at national level but did not clearly understand how to make food c...

The virgin olive oils (EVOOs) obtained with fast preheating of the olive paste after crushing combined or not with different malaxation periods were studied by means of multivariate statistical elaboration in order to find correlations between the chemical data and the sensory attributes and oxidative stabi- lity during a storage period of 12 month...

A survey was conducted on a Turkish Educated Group (TG), European Educated Group (EG) and a Turkish Public Group (TPG), to reveal possible differences in the perception and awareness of the EU Food Safety policy. The majority was aware which authority is responsible for food safety at national level but did not clearly understand how to make food c...

Because several groups of microorganisms are able to decarboxylate amino acids, the presence of biogenic amines (BA) can be seen as an index of the microbiological quality of the brewing process. BA were quantified for the first time in the intermediate products and in craft beers produced with malted organic Emmer wheat in a small size brewery, in...

Recently, traceability aspects have become recognised as an essential tool for guaranteeing food safety and food quality. On this regard, I-Wine is an innovative and integrated solution which is in course of development for the management of the wine industry. I-Wine is an IT platform intended for managing all the information required for product t...

Hybrid palm oil (HPO) is the crude palm oil obtained from interspecific hybrid Elaeis oleifera x Elaeis guineensis. HPO is rich in antioxidant compounds, such as β-carotene, tocopherols and tocotrienols in significant amounts. Despite its content in bioactive substances, few works have been conducted with the aim to evaluate the effect of HPO dieta...

Malaxation (kneading) exerts a crucial influence on the final phenolic profile of extra virgin olive oil (EVOO) and thus on the nutritive and sensory quality, on the resistance towards lipid oxidation and thus on the date of minimum durability of the EVOOs. The effect of two different malaxation times (10 min and 30 min) were evaluated on the EVOO...

The aim of this study was to evaluate the influence of different skin contact percentage (0, 150 and 600 g L−1 of pomace), on the phenolic content and on the reduced glutathione levels in white Verdicchio musts and in the derived wines by using reductive conditions in an industrial winery. The results were compared with those from a control must ob...

White grapes (Chardonnay, Grechetto and Orvieto) were vacuum-pressed (up to −0.99·105 Pa) using two different 250-hL membrane presses (with or without nitrogen as a blanketing gas). Nitrogen gas increased the total phenolic content of the musts by 21% (Folin index) and 16% (HPLC method). The fraction of oxidized phenolics was inversely correlated w...

A traditional sweet dessert wine from Saracena (Italy), made with nonmacerated local white grapes (Guarnaccia, Malvasia and Moscato), was analyzed for phenolics and aroma profile and antioxidant activities. The most abundant classes of phenols identified by high-performance liquid chromatography were hydroxybenzoic acids and flavan-3-ols, where gal...

Since the price of Arabica is currently more than twice higher than Robusta, a rapid and reliable method for the determination of the roasted coffee blend composition is fundamental for the authentication of commercial blends used for the Italian Espresso coffee. A GC-FID method based on the ratio between the integrated peak areas of kahweol (K) di...

The beneficial health effects of extra virgin olive oil are due to both its high content of monounsaturated fatty acids and its high content of phenolic compounds, which have recently attracted research interest. In this context, the aim of this work was to examine the in vitro antioxidant and antiproliferative activities of the phenolic extract ob...

Lipid oxidation is one of the main chemical degradations occurring in biological systems and leads to the formation of compounds that are related to aging and various chronic and degenerative diseases. The extent of oxidation will depend on the presence of antioxidants/pro-oxidants, the unsaturation degree of fatty acids, and environmental conditio...

Cholesterol photoxidation can affect the nutritional quality of fresh meat and fish due to the formation of cholesterol oxidation products (COPs), which exert a strong impact on the lipid metabolism and are involved in various chronic and degenerative diseases and disturbance of cell functionality. The evaluation of light sensitized cholesterol oxi...