Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures

Autor: Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Vakarė Merkytė, Amanda Dupas de Matos, Fabrizio Rossetti, Emanuele Boselli

Publikováno v: Foods, Vol 10, Iss 12, p 2918 (2021)

Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was seale

Externí odkaz: https://doaj.org/article/9f4c93178cd94d6b8890bca5c2507709

Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Autor: Amanda Dupas de Matos, Edoardo Longo, Danila Chiotti, Ulrich Pedri, Daniela Eisenstecken, Christof Sanoll, Peter Robatscher, Emanuele Boselli

Publikováno v: Foods, Vol 9, Iss 4, p 499 (2020)

The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc we

Externí odkaz: https://doaj.org/article/2c1ec0d739a74567b8baef5ac99f8abb

A new index for predicting differences in repeatability of Time-Intensity curves: Time-Intensity Reliability Index (TI-RI)

Autor: Andrea Echevarrías-Marco, Amanda Dupas de Matos, Celia Criado, Carolina Chaya, María Ángeles Pozo-Bayón

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname

The Time-Intensity (TI) method evaluates the perceived intensity of a sensation over time, and it is a suitable method to measure perception changes during and/or after consumption. Compared to static methods, TI requires additional training and more

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbf00d304aa76ca94ce65eaa2f824943
https://doi.org/10.1016/j.foodqual.2019.03.013

Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent

Autor: Matteo Marangon, Massimiliano Magli, Marta Cianciabella, Stefano Predieri, Simone Vincenzi, Amanda Dupas de Matos, Andrea Curioni

Publikováno v: Food chemistry 286 (2019): 78–86. doi:10.1016/j.foodchem.2019.01.216
info:cnr-pdr/source/autori:de Matos A.D., Marangon M., Magli M., Cianciabella M., Predieri S., Curioni A., Vincenzi S./titolo:Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent/doi:10.1016%2Fj.foodchem.2019.01.216/rivista:Food chemistry/anno:2019/pagina_da:78/pagina_a:86/intervallo_pagine:78–86/volume:286

Verjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative to vinegar in different food preparations. In this study, pickled cucumber preserves were industrially prepared using two dilutions of verjuice as

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::671069017827c5a62a4c6865a3b1dc3b
https://doi.org/10.1016/j.foodchem.2019.01.216

Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach

Autor: Virginia Fernández-Ruiz, Carolina Chaya, Amanda Dupas de Matos, María Mora, Teresa Briz

Publikováno v: Food Quality And Preference, ISSN 0950-3293, 2020-07, Vol. 83
Archivo Digital UPM
Universidad Politécnica de Madrid

The development of emotional lexicons can be seen as a time- and resource-consuming activity. Several rapid methods have been developed for time-restricted studies, but the suitability of these methodologies in the development of emotional lexicons c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92da48076112f05a4ae77a7ddd8eb443
http://oa.upm.es/68013/