Ricerc@Sapienza

Neuro-marketing (neuroscience applied to marketing aims) has been already used for evaluating consumers’ preferences within the food and agricultural sector (Cherubino et al., 2017), in food tasting and olfaction experiments (Di Flumeri et al., 2016, 2017), as well as in the wine tasting (Horska E., et al, 2016). Aim of this pilot study is to investigate whether or not the sense of olfaction represents a statistically significant variable in the experience of wine tasting.

Una disamina tecnica del contributo dello storytelling alla value creation del vino

Il libro riporta i contenuti della prima Winter School Sanguis Jovis,
che si è tenuta a Montalcino nell’inverno 2018. La Scuola ha
visto alternarsi in cattedra diverse persone, ciascuna portatrice
di una visione unica e originale dello storytelling. Il loro racconto,
durato tre giorni, si è composto nella mente degli allievi, con
colori e toni diversi e un tratto comune: parlare di vino.
Il volume si compone sostanzialmente di tre parti:
•la prima, più didascalica, spiega cosa sia lo Storytelling, come

A single-use electrochemical screen-printed electrode is reported based on biomimetic properties of nanoceria particles (CeNPs). The developed tool showed an easy approach compared to the classical spectrophotometric methods reported in literature in terms of ease of use, cost, portability, and unnecessary secondary reagents. The sensor allowed the detection of the total antioxidant capacity (TAC) in wine samples. The sensor has been optimized and characterized electrochemically and then tested with antioxidant compounds occurred in wine samples.

The purpose of the present work was to find a correlation between microencapsulation technology applied to
wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this
aim, samples of Nero d’Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the
aromatic composition by means of HS–SPME coupled with GC–MS; ii) assess the polyphenolic content by UHPLC
mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same