https://hdl.handle.net/10807/60 Mon, 13 Jul 2026 02:36:18 GMT 2026-07-13T02:36:18Z https://hdl.handle.net/10807/342476 Titolo: In dialogo con Alessio Musio Autori: Alessio Musio Abstract: Corpo, identità e affetti: nuove sfide per la famiglia Atti del seminario A cura di Camillo Regalia ed Elena Canzi Centro di Ateneo Studi e Ricerche sulla Famiglia Università Cattolica del Sacro Cuore di Milano Thu, 01 Jan 2026 00:00:00 GMT https://hdl.handle.net/10807/342476 2026-01-01T00:00:00Z https://hdl.handle.net/10807/342216 Titolo: REINFORCING INTEGRATION OF SKILLS FOR EMPLOYABILITY AND INTERNATIONALISATION IN NORTH IRAQ Autori: Silvia Marchionne Thu, 01 Jan 2026 00:00:00 GMT https://hdl.handle.net/10807/342216 2026-01-01T00:00:00Z https://hdl.handle.net/10807/341757 Titolo: Beyond oak: impacts of juniper versus oak on red-wine colour, phenolic composition, and volatiles Autori: Leonardo D’Intino; Pier Paolo Becchi; Luigi Lucini; Antonio Gallo; Mario Gabrielli Abstract: Wood ageing remains one of the most fascinating processes in winemaking. Wood can act as a catalyst for wine quality through the release of volatile and non‑volatile constituents. Historically, a range of species has been employed according to local availability, most notably oak, but also chestnut and walnut. In recent years, novel woods have entered practice together with diversified formats and toasting regimes. While the medium‑toast barrique endures as the gold standard, modular formats (e.g., staves, chips, shavings) allow more practical, scalable and, in many cases, more sustainable solutions. Untoasted or lightly toasted woods are also increasingly adopted to better preserve the wine matrix, especially its aroma profile. In parallel, new botanical species (e.g., acacia, mulberry) are gaining attention for their distinctive impacts on wine attributes, enabling trials with woods unsuited to cooperage and opening new oenological possibilities. This study evaluated juniper (Juniperus communis) for the treatment of red wines, a Mediterranean species never previously applied to wine, though traditional in the ageing of Italian balsamic vinegar. Juniperus species are among the greatest accumulators of terpenoids in the plant kingdom. Two formats (cubes and shavings) at the same 4 g/L dose were added to Pinot noir and Merlot for 1, 2, 4, 6, 10, and 14 weeks. In parallel, the same wines were treated with untoasted French oak or no wood, providing positive and negative controls. Conventional spectrophotometric assays for polyphenols and colour (CIELab and anthocyanin classes per Boulton) were coupled by UHPLC–qTOF–IMS for non‑volatiles (ca. 350 identified compounds) and GC×GC–MS for volatiles (ca. 140 identified molecules); identical analyses were performed on wood extracts to test effects in the absence of the wine matrix. The most pronounced effects concerned wine pigments and volatiles. Despite pigments being present in juniper wood, no direct transfer to wines was detected; nevertheless, wood contact consistently promoted chromatic evolution and stabilisation of the colour compounds. Volatile composition exhibited species‑specific and format‑dependent signatures, with relevant release of sesquiterpenes and terpenes in juniper samples, differentiating juniper from oak and cubes from chips. Overall, juniper additions modulated colour development as for oak, but conferred a distinctive volatile fingerprint, expanding the array of woods available to oenology. Thu, 01 Jan 2026 00:00:00 GMT https://hdl.handle.net/10807/341757 2026-01-01T00:00:00Z https://hdl.handle.net/10807/341756 Titolo: From vine to wine: integrating conventional and advanced analytical techniques to support breeding. A Barbera, Croatina, and Ervi pivotal study Autori: Leonardo D’Intino; Pier Paolo Becchi; Tommaso Frioni; Luigi Lucini; Mario Gabrielli Abstract: The introduction of new grapevine varieties has long accompanied viticulture and enology, enabling the emergence of new wine styles and ensuring the continuity of oenological practice. If the 19th century’s challenge was to preserve viticulture through the deployment of new hybrids, the subsequent century sought to obtain varieties capable of producing high quality wines. It was in this context that Ervi was selected and introduced as a variety born from the cross between Barbera and Croatina (Vitis vinifera), two of the major cultivars in northern Italy by Prof. Mario Fregoni, capturing the essence of the typical northwestern blend and thereby mimicking the canonical Gutturnio DOC, traditionally obtained blending these two varieties. Ervi was selected in late ‘70 and granted full authorization only in 1999. Previous studies have underscored its excellent viticultural and oenological aptitude in comparison to its parentals. To further investigate the new breed’s traits, this study was performed. We analysed in-plant productive traits, grapes and wine characteristics, using conventional techniques (UV-Vis, LC-UV) alongside advanced approaches (UHPLC-HRMS). In detail, productive parameters and quality traits were assessed in planta, on grapes, and on wines; finally, we performed a complete UHPLC–HRMS profiling on skins, seeds, and wines. The study pursued multiple aims: first, to confirm the oenological aptitude of the new Ervi breed; second, to evaluate whether HRMS tools can support the breeding process. In this respect, Ervi’s excellent oenological aptitude was confirmed, both with respect to its parental cultivars and to its commercial counterpart: Gutturnio. Moreover, the large HRMS datasets from skins/seeds (on Barbera, Croatina and Ervi) and from wines (Barbera, Croatina, Ervi and Gutturnio) were analysed trough metabolomic tools (OPLS and PLS DA), corroborating the findings of conventional analyses: namely, solid oenological aptitude and the integration of the parental cultivars’ main positive traits within a single new variety, with an higher closeness to Croatina respect to Barbera, and a pronounced accumulation of anthocyanins. In conclusion, the combined use of conventional and advanced analytical techniques, applied to this phenotyping case proved to be an excellent support tool, confirming prior indications in the literature for Ervi, and positioning UHPLC-HRMS as a valuable resource for supporting the breeding of new grapevine varieties. Thu, 01 Jan 2026 00:00:00 GMT https://hdl.handle.net/10807/341756 2026-01-01T00:00:00Z