Maurizio Ciani

Professor

Università Politecnica delle Marche

Italy

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About

Professor Maurizio Ciani is a faculty member at Universita Politecnica delle Marche, Italy. His research interests focus on non-conventional yeasts and their applications in the fermentation processes of wine and beer, as well as the bioactive properties of fermented beverages. Recent contributions include studies on cell immobilization, ethanol reduction in winemaking, and the utilization of recycled materials in craft beer production.

Articles (18)

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2025

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2022

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2022

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Sapienza University of Rome

ITALY

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Maurizio Ciani

Research Interests

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About

Articles (18)

Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation

From Pollen to Bee Bread: A Reservoir of Functional Yeasts

Bioactive Properties of Fermented Beverages: Wine and Beer

Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions

Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect”

Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts

Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts

Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae

Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

Microbial Biocontrol in the Agri-Food Industry

Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB)

Ecotoxicological effects of a synthetic and a natural insecticide on earthworms and soil bacterial community

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale

Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery

Collaborators (5)

Luca Tiano

Francesca COMITINI

Cristiano Casucci

Edoardo Puglisi

Emanuele Zannini

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