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Dr. Giovanna Fia
Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Italy

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0 bioactive compounds
0 By-products
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Journal article
Published: 28 June 2021 in Foods
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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.

ACS Style

Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods 2021, 10, 1499 .

AMA Style

Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni. Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products. Foods. 2021; 10 (7):1499.

Chicago/Turabian Style

Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni. 2021. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7: 1499.

Journal article
Published: 24 July 2020 in Antioxidants
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One of the food industry’s priorities is to recover byproducts and move towards more sustainable systems. Among wine-chain byproducts, unripe grapes represent a promising source of antioxidants. However, the development of new foods enriched using phenol-rich ingredients is challenging due to their sensory attributes. The aims of the present study were to (1) use phenol-rich extract from unripe grapes to enrich a model plant-based food (beetroot puree—BP); (2) evaluate consumers’ acceptance and expectations for the beetroot purée samples. The effect of information about the sustainability and pro-health activity of value-added ingredients on consumers’ responses was also investigated. Four beetroot purees with increasing concentrations of phenol extract (0–1.93 g/kg) added were evaluated by 101 participants in three tasting conditions (blind: only samples; expected: only information without tasting; real: both samples and information).Liking slightly decreased with increasing concentrations of phenol extract, even if all the samples were considered acceptable. The health and sustainability information increased the hedonic expectations, although it was not assimilated by all consumers involved. The development of new phenol-enriched foods using functional ingredients from unripe grapes is challenging. However, it is also promising, since all the samples were generally accepted by the consumers and they presented phenol levels that were stable over time and that could have positive health effects when consumed.

ACS Style

Cristina Proserpio; Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni; Sara Spinelli; Caterina Dinnella; Erminio Monteleone; Ella Pagliarini. Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants 2020, 9, 661 .

AMA Style

Cristina Proserpio, Giovanna Fia, Ginevra Bucalossi, Bruno Zanoni, Sara Spinelli, Caterina Dinnella, Erminio Monteleone, Ella Pagliarini. Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food. Antioxidants. 2020; 9 (8):661.

Chicago/Turabian Style

Cristina Proserpio; Giovanna Fia; Ginevra Bucalossi; Bruno Zanoni; Sara Spinelli; Caterina Dinnella; Erminio Monteleone; Ella Pagliarini. 2020. "Winemaking Byproducts as Source of Antioxidant Components: Consumers’ Acceptance and Expectations of Phenol-Enriched Plant-Based Food." Antioxidants 9, no. 8: 661.

Journal article
Published: 04 May 2020 in Foods
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Unripe grapes are a potential source of bioactive compounds which can exert antioxidant and antimicrobial activity. However, very little information is available about the composition of unripe grapes extracts and their extraction techniques. This study aims to evaluate the recovery of bioactive compounds and the antioxidant activity of the extract from unripe Sangiovese grapes obtained at an industrial-scale and the composition of the extract during processing. The extraction yield was approximately 75%. During the extraction, the total phenol (TP), antioxidant activity (AA) total anthocyanin (TAnt), pantothenic acid and choline content significantly increased. High concentrations of TP (2522 mgCATeq/L), AA (8227 μmolTEAC/L) and total water-soluble vitamins (1397 μg/L) were reached at the end of process. The antioxidant activity of the extract was positively correlated with all the phenol compounds and the highest correlations were found with procyanidin B1 (r = 0.994; p-value < 0.004), procyanidin B2 (r = 0.989; p-value < 0.004), kaempferol 3-O-glucoside (r = 0.995; p-value < 0.004) and quercetin 3-O-hexoside (r = 0.995; p-value < 0.071). Our findings contribute to the knowledge of the bioactive composition of unripe grapes. An efficient industrial-scale “green” extraction method, ready to be transferred to the wine sector, was developed to obtain a safe extract with a high concentration of bioactive compounds.

ACS Style

Giovanna Fia; Ginevra Bucalossi; Claudio Gori; Francesca Borghini; Bruno Zanoni. Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods 2020, 9, 566 .

AMA Style

Giovanna Fia, Ginevra Bucalossi, Claudio Gori, Francesca Borghini, Bruno Zanoni. Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction. Foods. 2020; 9 (5):566.

Chicago/Turabian Style

Giovanna Fia; Ginevra Bucalossi; Claudio Gori; Francesca Borghini; Bruno Zanoni. 2020. "Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction." Foods 9, no. 5: 566.

Journal article
Published: 24 January 2020 in Food Chemistry
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Unripe grapes (UGs) from thinning are an unexploited source of phenols useful as functional ingredient. However, phenols may negative affect sensory quality of food. Chemical and sensory properties of UG phenols in plant-based foods were not investigated before. With this aim, an extract from UGs, obtained by a green extraction technique, was used to fortify three plant-based food models: carbohydrates/acidic pH/sweet – beetroot purée, proteins/neutral pH/sweet – pea purée and starch/neutral pH – potato purée. Functional and sensory properties of phenol-enriched foods varied as a function of their composition and original taste. The amount of UG phenols recovered from potato purée was higher than that recovered from beetroot and pea purée, while the antioxidant activity detected in beetroot purée was higher than that in potato and pea purée. Significant variations of sourness, saltiness, bitterness and astringency were induced by UG phenols added to food models. Beetroot purée resulted more appropriate to counteract the negative sensations induced by UG phenols.

ACS Style

Ginevra Bucalossi; Giovanna Fia; Caterina Dinnella; Alessandra De Toffoli; Valentina Canuti; Bruno Zanoni; Maurizio Servili; Ella Pagliarini; Tullia Gallina Toschi; Erminio Monteleone. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry 2020, 315, 126291 .

AMA Style

Ginevra Bucalossi, Giovanna Fia, Caterina Dinnella, Alessandra De Toffoli, Valentina Canuti, Bruno Zanoni, Maurizio Servili, Ella Pagliarini, Tullia Gallina Toschi, Erminio Monteleone. Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes. Food Chemistry. 2020; 315 ():126291.

Chicago/Turabian Style

Ginevra Bucalossi; Giovanna Fia; Caterina Dinnella; Alessandra De Toffoli; Valentina Canuti; Bruno Zanoni; Maurizio Servili; Ella Pagliarini; Tullia Gallina Toschi; Erminio Monteleone. 2020. "Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes." Food Chemistry 315, no. : 126291.

Journal article
Published: 01 March 2018 in LWT - Food Science and Technology
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ACS Style

Giovanna Fia; Valentina Millarini; Lisa Granchi; Ginevra Bucalossi; Simona Guerrini; Bruno Zanoni; Iolanda Rosi. Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions. LWT - Food Science and Technology 2018, 89, 262 -268.

AMA Style

Giovanna Fia, Valentina Millarini, Lisa Granchi, Ginevra Bucalossi, Simona Guerrini, Bruno Zanoni, Iolanda Rosi. Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions. LWT - Food Science and Technology. 2018; 89 ():262-268.

Chicago/Turabian Style

Giovanna Fia; Valentina Millarini; Lisa Granchi; Ginevra Bucalossi; Simona Guerrini; Bruno Zanoni; Iolanda Rosi. 2018. "Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions." LWT - Food Science and Technology 89, no. : 262-268.

Journal article
Published: 08 February 2018 in Antioxidants
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The wine industry is well known for its production of a large amount of wastes and by-products. Among them, unripe grapes from thinning operations are an undervalued by-product. Grapes are an interesting source of natural antioxidants such as flavonoids, non-flavonoids and stilbenes. A potential strategy to exploit unripe grapes was investigated in this study. Juice from unripe grapes, v. Sangiovese, was obtained by an innovative technique of solid-liquid extraction without the use of solvents. The juice was dried by a spray-drying technique with the addition of arabic gum as support to obtain powder; juice and powder were characterized for antioxidant activity, phenolic concentration and profile. Phenolic acids, flavonols, flava-3-ols, procyanidins and resveratrol were detected in the juice and powder. The powder was used as anti-browning additive in white wine to test the potential re-use of the unripe grapes in the wine industry. The results indicated that the antioxidant complex from unripe grapes contributed to increasing the anti-browning capacity of white wine. Other applications, such as food and nutraceutical products development, can be considered for the antioxidant complex extracted from unripe grapes. In conclusion, the method proposed in this study may contribute to the exploitation of unripe grapes as a by-product of the winemaking process.

ACS Style

Giovanna Fia; Claudio Gori; Ginevra Bucalossi; Francesca Borghini; Bruno Zanoni. A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants 2018, 7, 27 .

AMA Style

Giovanna Fia, Claudio Gori, Ginevra Bucalossi, Francesca Borghini, Bruno Zanoni. A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants. 2018; 7 (2):27.

Chicago/Turabian Style

Giovanna Fia; Claudio Gori; Ginevra Bucalossi; Francesca Borghini; Bruno Zanoni. 2018. "A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)." Antioxidants 7, no. 2: 27.

Article
Published: 02 December 2016 in European Journal of Lipid Science and Technology
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The aim of this work was to apply and validate a NIR spectrometer based on a discrete filter system for the rapid measurement of the moisture, oil, sugar, and phenolic compounds contents of olive oil fruits. The batches of olive oil fruits were collected during seven crop seasons from several farms located in Tuscany and then they were crushed into olive paste. The water content was measured gravimetrically, oil content was measured using the Soxhlet method, sugar content was measured enzymatically and phenolic compound content was measured by HPLC. NIR spectra were recorded from 1400 to 2400 nm at 19 selected wavelengths. Calibration and validation models were processed using PLS regression. In PLS models built for moisture, oil, and sugar contents, the r2 in calibration ranged between 0.90 and 0.93 with low standard error of calibration (SEC) values (i.e. 2.5, 3.6 and 4.0, respectively). For these parameters the standard error of prediction (SEP) and the standard error of laboratory (SEL) values proved to be comparable (i.e. 2.4 vs. 3.2, 6.0 vs. 4.4, and 6.7 vs. 4.7, respectively). Instead, the calibration and validation results concerning the phenolic compounds were not satisfactory, probably because the necessary wavelengths in the section of absorbance from 1100 to 1400 nm were not covered. Practical applications: NIR spectrometers based on discrete filter systems may be interesting since they are cost-saving compared to the more sophisticated FT-NIR and NIR-AOTF instruments (i.e. the cost is approximately half). Our study also showed that with this instrument it was possible to build some effective models for predicting moisture, oil, and sugar contents in olive paste. The results obtained for moisture and oil contents are comparable with those obtained with other spectrometers, and a predictive model was obtained for sugar content for the first time. Instead the tool did not prove suitable for obtaining predictive models for total phenolic compounds or oleuropein contents. The additional use of a filter-based NIR spectrometer is therefore to be suggested to rapidly monitor olive fruit ripening on the basis of moisture, oil, and sugar contents. The used filter-based NIR spectrometer, relevant spectra, and calibration-validation results.

ACS Style

Serena Trapani; Marzia Migliorini; Lorenzo Cecchi; Valentina Giovenzana; Roberto Beghi; Valentina Canuti; Giovanna Fia; Bruno Zanoni. Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices. European Journal of Lipid Science and Technology 2016, 119, 1 .

AMA Style

Serena Trapani, Marzia Migliorini, Lorenzo Cecchi, Valentina Giovenzana, Roberto Beghi, Valentina Canuti, Giovanna Fia, Bruno Zanoni. Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices. European Journal of Lipid Science and Technology. 2016; 119 (6):1.

Chicago/Turabian Style

Serena Trapani; Marzia Migliorini; Lorenzo Cecchi; Valentina Giovenzana; Roberto Beghi; Valentina Canuti; Giovanna Fia; Bruno Zanoni. 2016. "Feasibility of filter-based NIR spectroscopy for the routine measurement of olive oil fruit ripening indices." European Journal of Lipid Science and Technology 119, no. 6: 1.

Book chapter
Published: 19 October 2016 in Grape and Wine Biotechnology
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Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking | InTechOpen, Published on: 2016-10-19. Authors: Giovanna Fia

ACS Style

Giovanna Fia. Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking. Grape and Wine Biotechnology 2016, 1 .

AMA Style

Giovanna Fia. Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking. Grape and Wine Biotechnology. 2016; ():1.

Chicago/Turabian Style

Giovanna Fia. 2016. "Wine Lees: Traditional and Potential Innovative Techniques for their Exploitation in Winemaking." Grape and Wine Biotechnology , no. : 1.

Journal article
Published: 01 January 2016 in Agriculture and Agricultural Science Procedia
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The possibility of obtaining high quality wine from lees could increase value added for farm productions. A new technique introduced on an industrial scale to provide wine from lees of different origin is presented. After racking, the lees are collected in an innovative steel system and processed in controlled conditions of temperature, micro-oxigenation and cycles of remixing. During the treatment, an increase of color intensity, total polyphenols and total polysaccharides of wine from the lees was detected while the hue was stable. The obtained results indicate that the proposed method could be an effective tool for exploitation of the lees on winery scale. The new technology strongly reduced the time necessary to reach positive oenological objectives.

ACS Style

Giovanna Fia; Bruno Zanoni; Claudio Gori. A New Technique for Exploitation of Wine Lees. Agriculture and Agricultural Science Procedia 2016, 8, 748 -754.

AMA Style

Giovanna Fia, Bruno Zanoni, Claudio Gori. A New Technique for Exploitation of Wine Lees. Agriculture and Agricultural Science Procedia. 2016; 8 ():748-754.

Chicago/Turabian Style

Giovanna Fia; Bruno Zanoni; Claudio Gori. 2016. "A New Technique for Exploitation of Wine Lees." Agriculture and Agricultural Science Procedia 8, no. : 748-754.

Journal article
Published: 27 November 2015 in European Journal of Lipid Science and Technology
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The aim of this work was both the monitoring of selected indices, directly connected to biochemical phenomena of olive oil fruit ripening, and the processing of experimental results to choose the most appropriate harvesting time for olives. Two different olive cultivars (Frantoio and Moraiolo) in two different olive orchards were studied, picking olives by hand once a week from the beginning of September to the beginning of December. Olive samples were analyzed for average weight, pulp/stone ratio, and Maturity Index. A homogeneous batch of olives was crushed, and the olive paste was used for the measurement of water, oil, sugar, and phenolic compounds contents in olive oil fruits. Formally similar kinetics of oil and sugar contents were obtained for both studied cultivars and orchards. Oil contents showed an increasing sigmoidal trend tending to an asymptote; sugar contents showed an opposite behavior with a decreasing sigmoidal trend tending to an asymptote. The total phenolic compounds content showed a decreasing trend during ripening. The secoiridoids oleuropein aglycon and oleuropein were among the most abundant phenolic compounds. Their contents showed a linear decrease during olive ripening, modelled by a significant pseudo-zero order kinetics; trends were cultivar-dependent, though similar for both orchards.Practical applications: Both monitoring and processing of chemical ripening indices in olive oil fruits may be useful to define an adequate ripening degree and to predict harvest time. Modeling of oil and sugar content kinetics during ripening may improve the prediction approach to harvesting time of olive oil fruits, as compared to the common Maturity Index method. For instance, the harvest target of maximizing processing yield may be attained on the basis of the following phenomenological evidence: A constant maximum value for oil content corresponds to attainment of a constant minimum value of sugar content. A sensible choice of the most appropriate harvesting time for olives may be made by performing a combined evaluation of kinetics for oil, sugar, and phenolic compounds contents. An example to understand how a change in harvesting time may affect olive composition and, potentially, the quality of oil to be extracted, was reported in this paper.An example of combined kinetic trends of the sugar (·····), oil (—), and oleuropein (----) contents to choose the harvesting time of olive oil fruits for Frantoio cultivar on one of the orchards studied.

ACS Style

Serena Trapani; Marzia Migliorini; Chiara Cherubini; Lorenzo Cecchi; Valentina Canuti; Giovanna Fia; Bruno Zanoni. Direct quantitative indices for ripening of olive oil fruits to predict harvest time. European Journal of Lipid Science and Technology 2015, 118, 1202 -1212.

AMA Style

Serena Trapani, Marzia Migliorini, Chiara Cherubini, Lorenzo Cecchi, Valentina Canuti, Giovanna Fia, Bruno Zanoni. Direct quantitative indices for ripening of olive oil fruits to predict harvest time. European Journal of Lipid Science and Technology. 2015; 118 (8):1202-1212.

Chicago/Turabian Style

Serena Trapani; Marzia Migliorini; Chiara Cherubini; Lorenzo Cecchi; Valentina Canuti; Giovanna Fia; Bruno Zanoni. 2015. "Direct quantitative indices for ripening of olive oil fruits to predict harvest time." European Journal of Lipid Science and Technology 118, no. 8: 1202-1212.

Journal article
Published: 13 February 2014 in International Journal of Food Science & Technology
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Twenty‐one commercial enzyme preparations used in winemaking were characterised for the α‐L‐rhamnosidase, α‐L‐arabinosidase, β‐D‐xylosidase, β‐D‐galactosidase, β‐D‐glucosidase, esterase, protease, cinnamoyl esterase and laccase activities. A new rapid fluorimetric method to assay esterase activity was developed. Enzyme preparations differed for the level of each enzyme activity assayed rather than for the type of enzymatic activity detected. High levels of protease, glycosidase, esterase and cinnamoyl esterase activity were found among enzyme preparations for different technological applications. A drastic reduction in the level of cinnamoyl esterase was observed in commercial grape juice, pH 3.6, total acidity 5.3 g L−1, sugar 170 g L−1. Protease activity was only weakly reduced, from 10 to 20%, in commercial grape juice. β‐glucosidase activity levels are reduced in the presence of increasing concentration of glucose but are still present at the higher glucose concentration (100 g L−1). The extent of the reduction observed was dependent on the enzymatic preparations tested.

ACS Style

Giovanna Fia; Valentina Canuti; Iolanda Rosi. Evaluation of potential side activities of commercial enzyme preparations used in winemaking. International Journal of Food Science & Technology 2014, 49, 1902 -1911.

AMA Style

Giovanna Fia, Valentina Canuti, Iolanda Rosi. Evaluation of potential side activities of commercial enzyme preparations used in winemaking. International Journal of Food Science & Technology. 2014; 49 (8):1902-1911.

Chicago/Turabian Style

Giovanna Fia; Valentina Canuti; Iolanda Rosi. 2014. "Evaluation of potential side activities of commercial enzyme preparations used in winemaking." International Journal of Food Science & Technology 49, no. 8: 1902-1911.