Papers by Maria Carla Cravero
New Phytologist, Sep 1, 1987
SummaryClover (Trifolium repens L.) plants were inoculated with the vesicular‐arbuscular mycorrhi... more SummaryClover (Trifolium repens L.) plants were inoculated with the vesicular‐arbuscular mycorrhizal (VAM) fungus Glomus clarum Nicol. & Schenck in three experiments performed in similar environmental conditions. Extra radical mycelium was separated from soil by the membrane filter technique and its total length was measured; viable amounts were assessed after staining with the fluorescent dye fluorescein diacetate (FDA). Total mycelium increased steadily, and reached its maximum length 8 weeks after inoculation, unlike viability rate which decreased, from an initial value of about 100% to less than 15% after a period of 5 to 8 weeks. Consequently, the length of viable mycelium decreased after the first weeks following inoculation. The viability of extra radical mycelium may be an important factor influencing nutrient uptake and translocation by the VAM fungus.
Informatore agrario, 2005
Biology and Fertility of Soils, Apr 1, 1988
The vesicular-arbuscular mycorrhizal fungus Glomus monosporum was inoculated on grapevine (Vitis ... more The vesicular-arbuscular mycorrhizal fungus Glomus monosporum was inoculated on grapevine (Vitis vinifera), red clover (Trifolium pratense), meadow grass (Poa pratensis) and onion (Allium cepa) as hosts in two experiments carried out in different environments. Grapevine and clover showed the largest growth response and spore production. Mycorrhizal infection was lowest in meadow grass. Very poor correlations were observed, on an overall basis, between spore production and per cent root infection or infected root ...
Acta horticulturae, Dec 1, 1990
Informatore agrario, 2002
Journal of Applied Microbiology, Nov 28, 2013
Rivista di viticoltura e di enologia, 2004
Progrès Agricole et Viticole, 2009
Italian Journal of Food Science, 2015
The consumer attention for products with healthy properties is increased in time, and fruit juice... more The consumer attention for products with healthy properties is increased in time, and fruit juices, for their ease of consumption, can satisfy this demand providing them bioactive compounds. The grape juice has numerous health benefits demonstrated by several studies such as, among other, the antioxidant activities and the positive functions of their phenolic compounds. This work is aimed at blending grape and others fruits in a new fruit juice made only with natural ingredients of local production. The grape juice (cv Barbera) has substituted water and its percentage was fixed (70%). It was mixed with apple (cv Golden delicious), pear (cv Williams) and peach (cv Red Haven) juices to obtain 25 different prototypes. In each of these at least two fruit juices were present and added in a percentage variable from 0 to 25%, with a step of 5%. The objectives of this study were to check the feasibility of the mixing process and the evaluation of the samples overall pleasantness. Other sens...
Beverages
Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the T... more Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences.
Beverages, 2023
Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the T... more Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves). Many varieties are employed in different viticultural areas to obtain white or rosé wines and red (Italy and Australia), with different sugar content. This review illustrates the most recent studies (last 5 years) on sparkling wines concerning innovative yeasts, aromatic profile, aging on lees, sugar types, base wine, new varieties, and innovative oenological techniques, which consider the effects on the sensory characteristics and the consumer preferences.
Beverages
Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), use... more Grignolino is an autochthonous Italian red variety cultivated in Piedmont (north-west Italy), used in high percentages (90–100%) to produce three main different DOC wines, generally consumed young. The Monferace project was born of an idea of 12 winegrowers wanting to create a new “old style” Grignolino red wine and inspired by ancient winemaking techniques of this variety. Monferace wine is produced following a discipline which gives some guidelines but no indications on the vinification technique or on the variety of wood to be used. The percentage of Grignolino grapes should be 100% and the ageing of 40 months, 24 of which are spent in wooden barrels of differing volumes. The aim of this work is the definition of the sensory profile of Monferace wines during ageing. The sensory analysis on 10 Monferace wines (2019 vintage) was assessed after approximately 11 months of ageing in wood. A trained panel carried out the wine sensory descriptive analysis (sensory profile) with a method...
12 vineyards were surveyed during one year to assess root VA infection and spare population in th... more 12 vineyards were surveyed during one year to assess root VA infection and spare population in the soil. 9 fungal species were present; 3 of them were more common and could be reinoculated successfully on grapevine. Other crops, in sites close to the vineyard sampled, often contained a different population of species. More species were present in soils of pH > 7.5. Spores were most abundant in autumn, their number decreasing in spring. Soils with least P and higher pH contained more spores. Root infection was unrelated to spare frequency or soil characters. Infectivity of the soil on grapevine plants, assessed by means of the MPN method, was weil related to the number of spores present in the soil at the same time, if roots were removed. lt is concluded that spore numbers can express the ability of the soil to infect plants, thus showing where artificial inoculation could be potentially more effective.
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Papers by Maria Carla Cravero