Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Diego Tomasi"'
Autor:
Luigi Falginella, Federica Gaiotti, Nicola Belfiore, Giovanni Mian, Lorenzo Lovat, Diego Tomasi
Publikováno v:
OENO One. 56:19-28
Dormant cane pruning has a great impact on vineyard management both in terms of labour costs and the time required to complete this field operation in the absence of mechanisation. In this study, we investigated over three seasons the influence of fi
Autor:
Diego Tomasi, Patrick Marcuzzo, Tiziana Nardi, Andrea Lonardi, Lorenzo Lovat, Riccardo Flamini, Giovanni Mian
Publikováno v:
Agriculture; Volume 12; Issue 12; Pages: 1980
In the Valpolicella area (Verona, Italy) one of the most important Italian wines is being produced: Amarone, predominately made by Vitis vinifera cv. Corvina. This wine is subjected to a specific postharvest process, namely, withering, which aims to
Autor:
Antonio Dalla Vedova, Luca Brillante, Diego Tomasi, Mirko De Rosso, Itay Maoz, Riccardo Flamini
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1961-1967
Grape withering is a process used to produce reinforced wines and raisins. Dehydration is usually carried out postharvest by keeping ripe grapes in special warehouses in controlled conditions of temperature, relative humidity (RH) and air flow. Alter
Autor:
Fabrizio Battista, Annarita Panighel, Riccardo Flamini, Diego Tomasi, Massimiliano Alessandrini
Publikováno v:
Journal of the Science of Food and Agriculture. 98:1674-1684
Early leaf removal at pre-bloom is an innovative viticultural practice for regulating yield components and improving grape quality. The effects of this technique on vine performance, grape composition and wine sensory profile of Semillon variety were
Autor:
Riccardo Flamini, Andrea Lonardi, Davide Boscaro, Tiziana Nardi, Lorenzo Lovat, Giovanni Mian, Mirko De Rosso, Christine Mayr Marangon, Diego Tomasi
Publikováno v:
Molecules, Vol 26, Iss 5198, p 5198 (2021)
Molecules
Volume 26
Issue 17
Molecules
Volume 26
Issue 17
In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about
Autor:
Claudio D'Onofrio, Massimiliano Alessandrini, Fabiola Matarese, Diego Tomasi, Nicola Pio Belfiore, Federica Gaiotti
Publikováno v:
Journal of the Science of Food and Agriculture. 97:2695-2705
Background: Environmental factors have been acknowledged to greatly influence grape and wine aromas. Among them, the effect of altitude on grape aroma compounds has scarcely been debated in literature available to date. In the present study, we inves
Autor:
Mirko De Rosso, Annarita Panighel, Roberto Carraro, Riccardo Flamini, Antonio Dalla Vedova, Itay Maoz, Diego Tomasi, Stefano Soligo
Publikováno v:
Journal of Mass Spectrometry. 51:750-760
Grape dehydration is an oenological process used for the production of high-quality reinforced and sweet wines. Corvina and Raboso Piave are two red grape varieties used for production of high-quality Italian wines, such as Recioto, Amarone di Valpol
Autor:
Giancarlo Aldini, Enrico Sangiovanni, Chiara Di Lorenzo, Luca Regazzoni, Luigi Bavaresco, Diego Tomasi, Marco Fumagalli, Mario Dell'Agli, Luis Peres de Sousa, Antonella Bosso, Francesca Colombo, Patrizia Restani
Several studies have shown that fresh grape and its derivatives contain phenolic compounds exhibiting antioxidant and health promoting effects, particularly in relation to the cardiovascular system. In this study, two methods were developed to charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be1144fbe8157c4467452155b156c310
http://hdl.handle.net/10807/144484
http://hdl.handle.net/10807/144484
Publikováno v:
American Journal of Enology and Viticulture. 66:363-372
The Tocai Friulano cultivar grafted onto SO4 rootstock was studied for three years in four soil types (SU1 to SU4) in the Colli Orientali del Friuli AOC, Italy. The grapevine root system, soil chemical and physical properties, soil water regime, vine
Autor:
Simone Giacosa, Fabrizio Torchio, S. Río Segade, Vincenzo Gerbi, Diego Tomasi, M. Giust, Luca Giorgio Carlo Rolle
Publikováno v:
American Journal of Enology and Viticulture. 65:206-214
Flesh firmness is a sensory characteristic proposed by Organisation Internationale de la Vigne et du Vin (OIV) as an ampelographic descriptor for grape varieties and Vitis species (OIV code 235). To accurately define the flesh firmness of table grape