Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Andrea Lonardi"'
Autor:
Diego Tomasi, Patrick Marcuzzo, Tiziana Nardi, Andrea Lonardi, Lorenzo Lovat, Riccardo Flamini, Giovanni Mian
Publikováno v:
Agriculture, Vol 12, Iss 12, p 1980 (2022)
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
Externí odkaz:
https://doaj.org/article/7760917bf555453d8cae50016b47b581
Publikováno v:
OENO One, Vol 53, Iss 4 (2019)
Aim: Verdicchio is a white wine grape variety that has been cultivated for hundreds of years in the Marche region of central Italy. Verdicchio is used to produce all kinds of dry, sweet and sparkling wines, some of which can be aged for ten or more y
Externí odkaz:
https://doaj.org/article/3b187a58937c47749542b39b83899158
Autor:
Diego Tomasi, Andrea Lonardi, Davide Boscaro, Tiziana Nardi, Christine Mayr Marangon, Mirko De Rosso, Riccardo Flamini, Lorenzo Lovat, Giovanni Mian
Publikováno v:
Molecules, Vol 26, Iss 17, p 5198 (2021)
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
Externí odkaz:
https://doaj.org/article/bd5b2be03e714955b208732d8e1b33e2
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:
Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Andrea Lonardi, Giulia Pizzamiglio, D. Mosetti, Giovanni Bigot
Publikováno v:
BIO Web of Conferences, Vol 13, p 03008 (2019)
Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-nori